Jerk Chicken Bowl

This Jamaican Jerk Chicken Bowl is a vibrant, flavorful spin on the classic Carne Asada Bowl, infusing Caribbean flair with sweet, spicy, and savory elements. It features tender jerk marinated chicken, Jamaican rice and peas, fresh mango salsa, creamy guacamole, Mexican street corn on the cob, and a zesty pico de gallo.

Ingredients

For the Jerk Chicken:

• 4 boneless, skinless chicken thighs cubed (or breasts)  

  3 tbsp Jamaican jerk seasoning (sold on my website)  

  ¼ cup jerk marinade 

  2 tbsp vegetable oil  

  1 lime juice juiced

  1 orange juiced  

  Chopped red onion

  Chopped scallions

  Minced garlic 

• For the Mango Salsa:  

   1 ripe mango, diced  

   1 roma tomato, diced  

  ¼ red onion, finely chopped  

   1 jalapeño, seeded and minced  

   ¼ cup cilantro or culantro, chopped  

   Juice of 1 lime  

   The Blaxican Fajita Seasoning

  1 tbsp red wine vinegar

  1 tbsp brown sugar

• For the Guacamole:  

   4 ripe avocados  

   ¼  cup Pico de Gallo 

   Juice of 1 lime  

   1/4 cup cilantro or culantro, chopped  

  The Blaxican Fajita seasoning to taste  

• For the Elote (Mexican Street Corn):  

   4 corn on the cobb  

   1 cup mayonnaise  

   ½ cup sour cream (or Mexican crema)  

   ¼ cup cotija cheese, crumbled  

   2 tbsp Blaxican Fajita Seasoning  

   1 tbsp lime juice  

   1 tbsp cilantro or culantro, chopped  

• For the Pico de Gallo:  

   2 roma tomatoes, diced  

   ¼ red onion, finely chopped  

   1 jalapeño, seeded and minced  

   ¼ cup cilantro, chopped  

   Juice of 1 lime  

Directions

1. Marinate the Jerk Chicken:

   In a bowl, combine jerk seasoning, marinade, oil, lime juice, and orange juice.

    Add the chicken thighs and coat evenly. Cover and refrigerate for at least 1 hour (or overnight for maximum flavor).  

2. Cook the Jamaican Rice and Peas:

   Follow my website’s recipe for Jamaican Rice and Peas. The coconut milk and allspice give it a rich, aromatic flavor that pairs perfectly with the jerk chicken, much like the cilantro-lime rice in the Carne Asada Bowl.  

3. Prepare the Mango Salsa:  

   In a bowl, combine diced mango, roma tomatoes, red onion, jalapeño, culantro, sugar, vinegar, lime juice, and fajita seasoning. Mix well and refrigerate until ready to serve.

4. Make the Guacamole:

   Mash the avocados in a bowl. Stir in Pico de Gallo, culantro, lime juice, and fajita seasoning. Adjust seasoning to taste. 

5. Prepare the Elote:

   On your grill, roast corn on the cobb until slightly charred. Mix mayonnaise, sour cream, fajita seasoning, and lime juice in a bowl. In a separate plate, mix cotija cheese, culantro, and the fajita seasoning. Brush the corn in the sauce, then top with cotija cheese and cilantro mixture.  

6. Make the Pico de Gallo:  

   Combine diced tomatoes, red onion, jalapeño, culantro, and lime juice  in a bowl. Mix well and set aside.  

7. Cook the Jerk Chicken:

   Heat a griddle or skillet over medium-high heat. Cook the marinated chicken until fully cooked and slightly charred. Let it rest for 5 minutes.  

8. Assemble the Bowl:  

   Start with a base of Jamaican Rice and Peas. Top with sliced jerk chicken, mango salsa, guacamole, elote, and pico de gallo. Garnish with extra culantro or a lime wedge if desired.