Caribbean Connection
Transport your taste buds straight to the tropics with "Caribbean Connection," a vibrant and flavorful recipe that combines the smoky heat of jerk-seasoned grilled chicken with the creamy comfort of coconut rice and the refreshing zing of a zesty mango salsa. This crowd-pleasing dish showcases juicy, marinated chicken thighs charred to perfection, paired with fragrant rice cooked in coconut milk for a subtly sweet base. The star of the meal is the colorful mango salsa made with ripe mango, crunchy bell peppers, and a hint of lime, offering a burst of freshness in every bite. Perfect for busy weeknights or festive gatherings, this easy-to-follow recipe brings Caribbean-inspired flair to your dining table in just an hour.
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Recipe Information
Ingredients
- 4 pieces chicken thighs, bone-in and skin-on
- 3 tablespoons jerk seasoning
- 3 pieces garlic cloves, minced
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 cup long-grain rice
- 1 cup coconut milk
- 1 cup water
- 1 teaspoon salt
- 1 large ripe mango, diced
- 1 medium red bell pepper, diced
- 0.5 medium red onion, finely chopped
- 0.25 cup cilantro, chopped
- 1 tablespoon lime juice (for salsa)
- 1 small jalapeño, finely minced (optional)
Instructions
In a large bowl, combine the jerk seasoning, minced garlic, lime juice, and olive oil to form a marinade.
Add the chicken thighs to the marinade and coat thoroughly. Cover and let marinate for at least 30 minutes, or up to overnight for deeper flavor.
Preheat a grill or a large skillet over medium-high heat. Cook the chicken thighs for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and the skin is crispy with a slight char. Set aside to rest.
While the chicken cooks, rinse the rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let rest, covered, for 5 minutes.
Prepare the mango salsa by combining the diced mango, red bell pepper, red onion, cilantro, lime juice, and jalapeño (if using) in a medium bowl. Mix well and set aside.
To serve, fluff the coconut rice with a fork and divide among plates. Top with the grilled jerk chicken and spoon the mango salsa over the chicken.
Garnish with additional cilantro and lime wedges, if desired. Enjoy your Caribbean Connection!
Nutrition Facts
Calories |
2261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.4 g | 159% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 9228 mg | 401% | |
| Total Carbohydrate | 192.9 g | 70% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 113.6 g | ||
| Protein | 145.3 g | 291% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2840 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
