Caribbean Connection

Transport your taste buds straight to the tropics with "Caribbean Connection," a vibrant and flavorful recipe that combines the smoky heat of jerk-seasoned grilled chicken with the creamy comfort of coconut rice and the refreshing zing of a zesty mango salsa. This crowd-pleasing dish showcases juicy, marinated chicken thighs charred to perfection, paired with fragrant rice cooked in coconut milk for a subtly sweet base. The star of the meal is the colorful mango salsa made with ripe mango, crunchy bell peppers, and a hint of lime, offering a burst of freshness in every bite. Perfect for busy weeknights or festive gatherings, this easy-to-follow recipe brings Caribbean-inspired flair to your dining table in just an hour.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs, bone-in and skin-on
• 3 tablespoons jerk seasoning
• 3 pieces garlic cloves, minced
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1 cup long-grain rice
• 1 cup coconut milk
• 1 cup water
• 1 teaspoon salt
• 1 large ripe mango, diced
• 1 medium red bell pepper, diced
• 0.5 medium red onion, finely chopped
• 0.25 cup cilantro, chopped
• 1 tablespoon lime juice (for salsa)
• 1 small jalapeño, finely minced (optional)

Directions

Step 1

In a large bowl, combine the jerk seasoning, minced garlic, lime juice, and olive oil to form a marinade.

Step 2

Add the chicken thighs to the marinade and coat thoroughly. Cover and let marinate for at least 30 minutes, or up to overnight for deeper flavor.

Step 3

Preheat a grill or a large skillet over medium-high heat. Cook the chicken thighs for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and the skin is crispy with a slight char. Set aside to rest.

Step 4

While the chicken cooks, rinse the rice under cold water until the water runs clear.

Step 5

In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let rest, covered, for 5 minutes.

Step 6

Prepare the mango salsa by combining the diced mango, red bell pepper, red onion, cilantro, lime juice, and jalapeño (if using) in a medium bowl. Mix well and set aside.

Step 7

To serve, fluff the coconut rice with a fork and divide among plates. Top with the grilled jerk chicken and spoon the mango salsa over the chicken.

Step 8

Garnish with additional cilantro and lime wedges, if desired. Enjoy your Caribbean Connection!

Nutrition Facts

Serving size	(1995.5g)

Amount per serving	% Daily Value*
Calories	2260.6

Total Fat 124.4g	0%
Saturated Fat 31.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 564mg	0%
Sodium 9227.5mg	0%
Total Carbohydrate 192.9g	0%
Dietary Fiber 11.9g	0%
Total Sugars 113.6g
Protein 145.3g	0%

Vitamin D 0IU	0%
Calcium 225.1mg	0%
Iron 10.6mg	0%
Potassium 2840.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.3%

Protein: 23.5%

Carbs: 31.2%