Caribbean Jerk Chicken Rice Bowl
Fresh, colourful, and packed with bold Caribbean-inspired flavours. Juicy jerk-seasoned chicken served over fluffy cilantro-lime rice with black beans, charred corn, creamy avocado, sweet mango, and quick pickled red onions — finished with a drizzle of creamy lime sauce for the perfect balance of smoky, spicy, sweet, and fresh.
Prep time
20 min
Cook time
25 min
Serves
Ingredients
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Jerk Chicken
- 2 largeboneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tbspolive oil
- 2 tbspTrader Joe's Jerk Seasoning
- Juice of ½ lime
Cilantro Lime Rice
- 1½ cupsjasmine rice
- 2¼ cupswater
- 1 tbspbutter
- ½ tspsalt
- Zest of 1 lime
- Juice of 1 lime
- ⅓ cupchopped fresh cilantro
Bowl Ingredients
- 1 (540 mL) canblack beans, drained and rinsed
- 2 cupscorn (fresh, frozen, or canned)
- 1 tspolive oil
- 1 ripemango, diced
- 1 largeavocado, sliced
- 1 cupquick pickled red onions
- Fresh cilantro, for garnish
- Lime wedges, for serving
Creamy Lime Sauce
- ½ cupplain Greek yogurt
- 2 tbspmayonnaise
- Juice of 1 lime
- 1 tsphoney
- 1 smallgarlic clove, finely grated
- Pinch of salt
Ingredients
Jerk Chicken
- 2 largeboneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tbspolive oil
- 2 tbspTrader Joe's Jerk Seasoning
- Juice of ½ lime
Cilantro Lime Rice
- 1½ cupsjasmine rice
- 2¼ cupswater
- 1 tbspbutter
- ½ tspsalt
- Zest of 1 lime
- Juice of 1 lime
- ⅓ cupchopped fresh cilantro
Bowl Ingredients
- 1 (540 mL) canblack beans, drained and rinsed
- 2 cupscorn (fresh, frozen, or canned)
- 1 tspolive oil
- 1 ripemango, diced
- 1 largeavocado, sliced
- 1 cupquick pickled red onions
- Fresh cilantro, for garnish
- Lime wedges, for serving
Creamy Lime Sauce
- ½ cupplain Greek yogurt
- 2 tbspmayonnaise
- Juice of 1 lime
- 1 tsphoney
- 1 smallgarlic clove, finely grated
- Pinch of salt
Instructions
Cook the Rice
- 1
Rinse the jasmine rice until the water runs clear. Add the rice, water, butter, and salt to a saucepan. Bring to a boil, reduce the heat to low, cover, and cook for 15 minutes.
- 2
Remove from the heat and let rest, covered, for 10 minutes. Fluff with a fork, then stir in the lime zest, lime juice, and chopped cilantro.
Cook the Chicken
- 1
In a large bowl, toss the cubed chicken with the olive oil, jerk seasoning, and lime juice.
- 2
Skillet Method: Heat a large skillet over medium-high heat. Cook the chicken for 7–9 minutes, stirring occasionally, until browned on the outside and cooked through to 165°F (74°C).
- 3
BBQ Method: Thread the seasoned chicken onto soaked wooden skewers or metal skewers. Preheat the barbecue on high until it reaches about 400–450°F, then reduce the burners to medium. Place the skewers on the grill, close the lid, and cook for 10–12 minutes, turning every 2–3 minutes, until lightly charred and the chicken reaches an internal temperature of 165°F (74°C).
Char the Corn
- 1
Heat 1 teaspoon olive oil in a skillet over medium-high heat. Cook the corn for 4–5 minutes until lightly charred.
Make the Sauce
- 1
Whisk together the Greek yogurt, mayonnaise, lime juice, honey, garlic, and salt until smooth. Refrigerate until ready to serve.
Assemble the Bowls
- 1
Divide the cilantro lime rice between four bowls.
- 2
Top with the jerk chicken, black beans, charred corn, mango, avocado, and pickled onions.
- 3
Drizzle with the creamy lime sauce and garnish with fresh cilantro and lime wedges.
- 4
Serve immediately.
Melissa's Notes
Chicken thighs can be substituted for extra juicy chicken.
Meal prep friendly! Store each ingredient separately and assemble when ready to eat.
Add sliced jalapeños if you like extra heat.
Corn chars best in a hot pan when it isn't overcrowded. Cook it in a single layer for the best colour and flavour.
This bowl is delicious warm or chilled for lunch the next day.
Nutrition Information
Per serving (with rice)
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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