Parade-Inspired Sweet and Savory Caribbean Jerk Chicken Bowl

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

Juicy jerk-seasoned chicken served over coconut rice with black beans and tangy mango salsa for a vibrant bowl. This Caribbean-inspired chicken recipe, ready in about 60 minutes, pairs chicken thighs, boneless and skinless, jerk seasoning, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb chicken thighs, boneless and skinless
• 2 tbsp jerk seasoning
• 2 tbsp olive oil
• 1 cup basmati rice
• 1 cup coconut milk
• 1 cup water
• 1 cup black beans, drained and rinsed
• 1 cup mango, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp lime juice
• 3 tbsp fresh cilantro, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Toss 1 lb boneless skinless chicken thighs with 2 tbsp jerk seasoning and 2 tbsp olive oil in a bowl until evenly coated. Let marinate for 30 minutes at room temperature.
2. Step 2: While chicken marinates, rinse 1 cup basmati rice under cold water until water runs clear. In a medium saucepan, combine rice with 1 cup coconut milk, 1 cup water, and 1 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let sit covered for 5 minutes.
3. Step 3: Heat a grill pan or skillet over medium-high heat. Add marinated chicken thighs and cook for 5-6 minutes per side until internal temperature reaches 165°F and juices run clear. Remove from heat and let rest 5 minutes, then slice.
4. Step 4: In a small bowl, combine 1 cup diced mango, 1/4 cup finely chopped red onion, 2 tbsp lime juice, 3 tbsp chopped fresh cilantro, 1/2 tsp black pepper, and a pinch of salt to make mango salsa.
5. Step 5: To assemble, divide coconut rice among 4 bowls, top each with 1/4 cup black beans and sliced jerk chicken. Spoon mango salsa over the top and garnish with extra cilantro if desired.