Jerk Chicken with Mango Salsa & Caribbean Rice

Bring the flavors of the Caribbean islands to your kitchen with a vibrant and easy-to-make Jerk Chicken with Mango Salsa and Caribbean Rice. This juicy, jerk-spiced chicken pairs perfectly with a refreshing mango salsa, while the Caribbean rice adds a delicious, aromatic base. Perfect for any level of cooking expertise, this dish promises a delicious and festive culinary adventure, ideal for honoring the rich cultural heritage of the Caribbean.


For the seasoning:

1 tablespoon ground allspice

1 teaspoon ground cinnamon

1 teaspoon dried thyme leaves

1 tablespoon peeled and minced fresh ginger

1 large jalapeno, stemmed and chopped

1 bunch scallions, chopped

2 cloves garlic, smashed and peeled

2 tablespoons coconut aminos (or gluten free soy sauce)

1 tablespoon coconut sugar

1 tablespoon white vinegar

1 tablespoon lime juice

1/2 tablespoon olive oil

1 teaspoon fine sea salt

½ teaspoon freshly ground black pepper

For the chicken:

2 1/2 pounds chicken drumsticks, skin removed

For the salsa:

1 cup diced mangoes (about 2 mangoes)

2 tablespoons chopped fresh cilantro

¼ cup finely diced red onions

1 teaspoon lime juice

For the rice:

1 cup brown rice (substitute for riced cauliflower or riced broccoli)

1 cup water

1 tablespoon unsalted butter or coconut oil

1 cup lite coconut milk

1 teaspoon peeled and grated fresh ginger

1 clove garlic, minced

1/4 teaspoon fine sea salt

½ teaspoon grated lime zest

½ teaspoon freshly ground black pepper

1 avocado, sliced


Prepare the jerk seasoning:

  1. Place all the ingredients for the seasoning in a food processor or blender.
  2. Pulse for 10 seconds, until the mixture is combined but not totally smooth.
  3. Set aside ¼ cup of the marinade and let sit in the fridge. Transfer the remaining marinade to a large dish or Ziploc.

Prepare the chicken:

  1. Pat the drumsticks dry then season with a pinch of salt.
  2. Add the drumsticks to the dish or Ziploc containing the seasoning.
  3. Mix, coating the chicken evenly.
  4. Place in the refrigerator allowing to marinate for a minimum of 4 hours or up to 24 hours.
  5. Remove from the refrigerator and the marinade thirty minutes before cooking, bringing it to room temperature.

Prepare the salsa:

  1. Add all the ingredients for the salsa in a bowl and set aside.

Cook the chicken:

  1. Preheat the grill to medium heat.
  2. Brush the hot grill grate with oil.
  3. Place the chicken on the grill and cook for 8 minutes on one side, then flip and brush with the reserved marinade. Grill for an additional 8 minutes.
  4. Flip one last time, brushing once more with the remaining marinade. Let cook for 5 more minutes, or until the center of the chicken is no longer pink.

Cook the rice:

  1. Melt the butter over medium heat in a skillet that has a lid.
  2. Add the ginger and garlic to the skillet and sauté for about 1 minute, until fragrant.
  3. Add the rice and stir for about 1 minute until the rice is coated in the butter.
  4. Add the water, coconut milk, salt, pepper, and lime zest.
  5. Bring to a boil over medium heat, then reduce the heat to low and cover the skillet.
  6. Cook until the rice becomes fluffy, for about 40 minutes.


  1. Place the rice then add the chicken, mango salsa, and sliced avocado.


Serving size: 2 drumsticks with 1/4 of rice and 1/4 of salsa

Calories: 508cal, Protein: 32.8g, Fat: 19.7g, Saturated Fat: 6.4g, Carbohydrates: 52.9g, Fiber: 7.9g, Sugar: 8g

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