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A close-up shot of a perfectly grilled jerk chicken breast being sliced, revealing a juicy interior, ready to be added to a Caribbean chicken bowl.

Jerk Chicken & Mango Slaw Bowls: A Taste of the Caribbean

These Jerk Chicken & Mango Slaw Bowls are packed with flavor! Spicy, juicy jerk chicken, refreshing mango slaw, and creamy coconut rice come together in one easy, healthy, and absolutely delicious meal that's perfect for any night of the week.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: Caribbean, Jamaican
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Jerk Chicken
  • 1.5 lbs boneless, skinless chicken breasts about 2-3 breasts
  • 1/4 cup soy sauce low sodium recommended
  • 2 tbsp olive oil
  • 2 tbsp lime juice freshly squeezed
  • 1 tbsp brown sugar
  • 2-3 tbsp jerk seasoning use more or less depending on spice preference
  • 3 cloves garlic minced
  • 1 tsp ginger freshly grated
  • 2 green onions thinly sliced
For the Mango Slaw
  • 4 cups coleslaw mix shredded cabbage and carrots
  • 1 large ripe mango peeled and julienned
  • 1/4 cup red onion thinly sliced
  • 1/4 cup fresh cilantro chopped
  • 2 tbsp lime juice freshly squeezed
  • 1 tbsp olive oil
  • 1 tsp honey or maple syrup
For Assembly
  • 1.5 cups jasmine rice
  • 1 can full-fat coconut milk 13.5 oz
  • 1 cup water
  • 1/2 tsp salt
  • 1 avocado sliced, for serving
  • 1 lime cut into wedges, for serving

Equipment

  • 1 Large Bowl
  • 1 Grill or Large Skillet
  • 1 Medium Saucepan

Method
 

  1. In a large bowl, whisk together the marinade ingredients: soy sauce, olive oil, 2 tbsp lime juice, brown sugar, jerk seasoning, minced garlic, grated ginger, and green onions.
  2. Add the chicken breasts to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  3. While the chicken marinates, prepare the slaw. In a separate large bowl, combine the coleslaw mix, julienned mango, red onion, and cilantro. In a small bowl, whisk together 2 tbsp lime juice, 1 tbsp olive oil, and honey. Pour the dressing over the slaw and toss to combine. Set aside.
  4. Rinse the jasmine rice until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until liquid is absorbed. Fluff with a fork.
  5. Heat a grill or large skillet to medium-high heat. Cook the marinated chicken for 6-8 minutes per side, until cooked through (internal temperature reaches 165°F / 74°C). Let the chicken rest for 5 minutes before slicing.
  6. To assemble the bowls, divide the coconut rice among four bowls. Top with sliced jerk chicken, a generous portion of mango slaw, and sliced avocado. Serve immediately with a lime wedge on the side.

Notes

Spice Level: Adjust the amount of jerk seasoning to control the heat. Different brands have different spice levels.
Meal Prep: Store components separately in the fridge for up to 4 days. Assemble just before eating for the best texture.
Variations: This recipe works great with chicken thighs or even shrimp. You can also add black beans or corn to the bowls for extra texture and fiber.