jerk chicken with lemon cilantro rice and mango salsa
This jerk chicken is spicy and deeply seasoned from an overnight marinade, then baked until tender after a quick sear. It’s served with a fresh mango salsa and a cilantro jalapeno rice finished with citrus, so every bite has heat, sweetness, and something bright to cut through it.
What is the history of jerk chicken?
Jerk chicken comes from Jamaica and the word “jerk” refers to both the spice packed seasoning and the traditional cooking method. Its roots trace back to the Indigenous Taino people who cooked and preserved meat over fire, and it was later shaped by the Maroons; Africans who escaped slavery and formed free communities in Jamaicas mountains. They developed jerk as a way to flavor meat deeply and cook it slow over pimento wood (allspice tree) which gives jerk its signature smoky, aromatic backbone. Over time the spice blend became recognizable Jamaican style built around allspice, Scotch bonnet peppers, thyme, and warm spices, and jerk chicken grew from practical survival food into one of Jamaicas most famous dishes; served everywhere from roadside jerk stands to family gatherings and celebrations.
How to make jerk chicken with lemon cilantro rice and mango salsa?
Now back to why you are here - the recipe! First, wash the chicken pieces with lime juice or white wine vinegar. This will help tenderize the chicken even more. Make the jerk marinade by blending 1/3 cup soy sauce, 2 tbsp brown sugar, 2 tbsp fresh thyme, 2 tsp all spice, 1 tsp harissa, 1/2 tsp cinnamon, 1/2 tsp ground cloves, 1/2 tsp Chinese five spice, 2 garlic cloves, 1 1/2” peeled ginger, 1/3 cup green onions, freshly grated nutmeg, juice and zest from 1 lime, and 6-8 cored habanero or scotch bonnet peppers until the consistency is smooth with some chunks. Pat the chicken dry and place in a large bowl or ziplock bag and pour the marinade over it. Toss the chicken pieces in the marinade until completely coated, then refrigerate overnight. Once the chicken is ready to cook preheat oven to 350 and make the mango salsa. In a large bowl toss together 4 chopped mangoes, 1/2 red onion, 1/2 bunch cilantro, 1 jalapeño, lime zest and juice, minced garlic, and avocado. Season with salt and pepper, then refrigerate. Heat coconut oil on a pan. Brown the chicken pieces and place them on a large baking dish or arrange them on the hot pan used to brown them. Then bake for 40-55 minutes until the internal temperature reaches 165f. Meanwhile place 2 cups white rice and 3 cups of chicken broth in a pot and bring to boil. Lower the temperature to low and add chopped jalapeño, 2 cloves minced garlic and 1/2 tsp pepper flakes. Cook for 18 minutes until done, then remove from heat and stir in the chopped 1/2 bunch cilantro, green onion, lemon zest and juice. Season with salt and pepper. Plate the rice, jerk chicken and mango salsa. Serve immediately.
Tips
Let the chicken marinate for at least 12 hours. The acids in the marinade don’t only add flavor but also tenderize the meat.
For more authentic flavor use scotch bonnet peppers if available in your area.
This recipe is even better if the chicken is cooked on a BBQ grill instead of baking!
When picking mangoes make sure they are ripe - the skin should give in a little when pressed lightly, and depending on the variety the color should be orange, red or rosy. If the mango is overripe it will feel mushy, under ripe mango will feel firm.
Wash your rice until the water runs clear. Unwashed rice has residual starch that causes the rice to clump together and creates a sticky overall texture when cooked.
Recommended products to make this recipe
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