How spicy is jerk chicken?

It's spicy from the scotch bonnet. For less heat, use half a pepper. A habanero works in its place if you can't find scotch bonnet.

Can I meal prep these bowls?

You can. Store the cooked chicken and rice in airtight containers, and keep the slaw in its own container in the refrigerator for up to 4 days. Reheat the chicken and rice before eating.

Why is my chicken steaming?

The pan's too crowded. Cook in batches, leaving room around the pieces for high heat to char the outside.

Can I use quinoa instead of rice?

Yes, quinoa can replace the rice. Cauliflower rice also works as a low-carb base.

What goes well with jerk chicken?

Coconut rice is my first choice for these bowls, since it sits well with the mango-lime slaw and takes some of the heat from the chicken. Rice and peas, fried plantains, coleslaw, and mango salsa work too. For toppings, use black beans or grilled pineapple chunks, or put out pickled red onions with plain yogurt or sour cream.

Jerk Chicken Bowls with Mango-Lime Slaw

By Victor LangOct 19, 2026

Prep

20 min

Cook

20 min

Total

40 min

Servings

Level

Easy

Jump to recipe

Choose a ripe mango that still feels firm enough to dice, because it holds its shape in the mango-lime slaw beside the charred jerk chicken, and I use boneless, skinless thighs for their fuller taste. Coconut rice takes the edge off the pepper at the table, and I like the bowl that way.

The jerk paste starts with scotch bonnet and allspice. Thyme goes in too, along with ginger and lime, and it's blended until mostly smooth. I like giving the chicken at least four hours in that paste when I can, though 30 minutes gets dinner moving. Pull the seeds and membranes from the pepper if you want less heat.

Cook the chicken in a large cast-iron skillet or grill pan over medium-high heat, working in batches if your pan is small. Crowded chicken steams and stays pale, while a single layer gets dark spots around the edges. Let it rest before you dice it.

The slaw stays cold beside warm chicken and rice, and that contrast is why I make these bowls for meal prep too (the cold slaw is the bit I like). Divide the rice first, then add the chicken and a big scoop of slaw. Sliced avocado is optional, but I like it here.

Why you'll love this recipe

Chicken thighs take on the jerk paste well and keep more flavor than leaner cuts.
A firm ripe mango gives the slaw neat cubes that hold up when tossed with lime.
The coconut rice softens the pepper heat without covering the allspice and thyme.
One scotch bonnet goes a long way, and removing its seeds gives you control over the heat.
Coleslaw mix cuts down the prep, while mango with red onion still makes the bowl feel made from scratch.
The chicken and rice are easy to portion for lunches later in the week, with the slaw kept separate.

Instructions

Blend the scotch bonnet pepper, green onions, garlic, ginger, soy sauce, lime juice, avocado oil, coconut sugar, thyme, allspice, black pepper, cinnamon, and nutmeg in a blender or food processor until mostly smooth.

Put the chicken pieces in a large bowl or zip-top bag, pour in the jerk marinade, and toss until coated. Cover and refrigerate for at least 30 minutes, or up to 24 hours.

Cook the rice according to the package directions, using light coconut milk in place of some of the water if desired.

Combine the diced mango, coleslaw mix, red onion, and cilantro in a medium bowl. Add the juice of 1 lime and the honey, toss gently, and set aside.

Heat a large skillet, cast-iron pan, or grill pan over medium-high heat with a drizzle of oil. Cook the chicken in a single layer for 6-8 minutes per side, working in batches if needed, until cooked through and charred. Remove from the heat, rest for a few minutes, then dice.

Divide the cooked coconut rice among four bowls. Top with the jerk chicken and mango-lime slaw, then garnish with sliced avocado if desired. Serve immediately.

FAQ

Boneless, skinless chicken thighs are what I use for these bowls. They take the jerk marinade well and char nicely in the skillet. Chicken breasts work too, but cut them into the same 1-inch pieces and cook until they're cooked through.

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Lunch Dinner Chicken Meal Prep Stovetop

Jerk Chicken Bowls with Mango-Lime Slaw

Name: Jerk Chicken Bowls with Mango-Lime Slaw
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 bowls
Ingredients: 1 1/2 lb boneless, skinless chicken thighs (cut into 1-inch pieces); 1 scotch bonnet or habanero pepper (stemmed and seeded for less heat); 4 green onions (roughly chopped); 3 cloves garlic; 1 tbsp freshly grated ginger; 2 tbsp soy sauce or tamari (use tamari for gluten-free); 2 tbsp lime juice; 1 tbsp avocado oil; 1 tbsp coconut sugar or brown sugar; 1 tbsp dried thyme; 2 tsp ground allspice; 1 tsp black pepper; 1/2 tsp cinnamon; 1/4 tsp nutmeg; 1 large ripe mango (peeled and diced); 3 cups coleslaw mix (shredded cabbage and carrots); 1/2 red onion (thinly sliced); 1/2 cup fresh cilantro (chopped); 1 lime (juiced); 1 tsp honey or maple syrup; 4 cups cooked coconut rice or rice of choice; light coconut milk (optional, use in place of some water for cooking rice); sliced avocado (optional, for serving)

By Victor LangOct 19, 2026

Prep

20 min

Cook

20 min

Total

40 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

Chicken thighs take on the jerk paste well and keep more flavor than leaner cuts.
A firm ripe mango gives the slaw neat cubes that hold up when tossed with lime.
The coconut rice softens the pepper heat without covering the allspice and thyme.
One scotch bonnet goes a long way, and removing its seeds gives you control over the heat.
Coleslaw mix cuts down the prep, while mango with red onion still makes the bowl feel made from scratch.
The chicken and rice are easy to portion for lunches later in the week, with the slaw kept separate.

Ingredients

Servings4

•1 ½ lb boneless, skinless chicken thighs (cut into 1-inch pieces)
•1 scotch bonnet or habanero pepper (stemmed and seeded for less heat)
•4 green onions (roughly chopped)
•3 cloves garlic
•1 tbsp freshly grated ginger
•2 tbsp soy sauce or tamari (use tamari for gluten-free)
•2 tbsp lime juice
•1 tbsp avocado oil
•1 tbsp coconut sugar or brown sugar
•1 tbsp dried thyme
•2 tsp ground allspice
•1 tsp black pepper
•½ tsp cinnamon
•¼ tsp nutmeg
•1 large ripe mango (peeled and diced)
•3 cups coleslaw mix (shredded cabbage and carrots)
•½ red onion (thinly sliced)
•½ cup fresh cilantro (chopped)
•1 lime (juiced)
•1 tsp honey or maple syrup
•4 cups cooked coconut rice or rice of choice
•light coconut milk (optional, use in place of some water for cooking rice)
•sliced avocado (optional, for serving)

Instructions

1
Blend the scotch bonnet pepper, green onions, garlic, ginger, soy sauce, lime juice, avocado oil, coconut sugar, thyme, allspice, black pepper, cinnamon, and nutmeg in a blender or food processor until mostly smooth.
2
Put the chicken pieces in a large bowl or zip-top bag, pour in the jerk marinade, and toss until coated. Cover and refrigerate for at least 30 minutes, or up to 24 hours.
3
Cook the rice according to the package directions, using light coconut milk in place of some of the water if desired.
4
Combine the diced mango, coleslaw mix, red onion, and cilantro in a medium bowl. Add the juice of 1 lime and the honey, toss gently, and set aside.
5
Heat a large skillet, cast-iron pan, or grill pan over medium-high heat with a drizzle of oil. Cook the chicken in a single layer for 6-8 minutes per side, working in batches if needed, until cooked through and charred. Remove from the heat, rest for a few minutes, then dice.
6
Divide the cooked coconut rice among four bowls. Top with the jerk chicken and mango-lime slaw, then garnish with sliced avocado if desired. Serve immediately.