This Jerk Chicken Rice Bowl is a perfect choice for a simple and flavorful weeknight meal. Succulent boneless, skinless chicken thighs are marinated in a spicy jerk marinade and a blend of aromatic spices and then grilled to perfection. The chicken is tossed in a sweet and savory sauce made with soy sauce, hoisin, and honey, infused with fresh ginger and garlic. Serve it over white rice with black beans, corn, and fresh diced tomatoes for a complete, satisfying dinner that’s sure to please!
JERK CHICKEN/RICE BOWL
Description
This Jerk Chicken Rice Bowl is a perfect choice for a simple and flavorful weeknight meal. Succulent boneless, skinless chicken thighs are marinated in a spicy jerk marinade and a blend of aromatic spices then grilled to perfection. The chicken is tossed in a sweet and savory sauce made with soy sauce, hoisin, and honey, infused with fresh ginger and garlic. Serve it over white rice with black beans, corn, and fresh diced tomatoes for a complete, satisfying dinner that’s sure to please!
INGREDIENTS
Instructions
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Remove excess fat and all impurities from chicken, wash with water and white vinegar, rinse and pat dry. Drizzle olive oil onto chicken, season with jerk marinade and all the dry seasoning. Cover and marinade for at least 1 hour. Heat your stove top grill pan on medium high heat, lather with coconut oil. Cook for 7 minutes on each side, flipping at least once for each side. Do this in two batches. When done, set aside. Using the same pan add minced ginger and garlic, cook for 45 seconds, add soy sauce, ketchup, hoisin sauce, honey and vinegar. Stir to combine well, and cook, in the meantime cut cook chicken pieces into desired sizes, add chicken to sauce, and stir well to combine, dd sliced onions and stir in to combine. Turn off the heat
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TIP:
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I cooked with a stove top grill pan, but you can just use a skillet to brown the meat, or you can bake it at 350 for 20 minutes.
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When I added the hot water, I poured it into the bowl the chicken was seasoned in and got all the good seasonings left behind.
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I served it with white rice, black beans, corn and some fresh diced tomatoes.
