Jerk-Spiced Chicken Rice Bowl with Mango Hot Sauce

Jerk-rubbed chicken thighs, bright with allspice, thyme, and Scotch bonnet, slice over rice with mango-orange hot sauce. It echoes Smoke Under Pimento Leaves, where Maroon cooks in Jamaica’s Cockpit Country tended slow fire and pimento smoke.

Serves 4

Estimate for one serving

• 495 cal
• 8.8g protein
• 27.5g carbs
• 5.8g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1.5 lb boneless chicken thighs
• 6 scallions
• 4 garlic cloves
• 2 tbsp fresh ginger
• 2 tbsp fresh thyme leaves
• 1.5 tbsp ground allspice
• 2 Scotch bonnet pepper
• 3 tbsp lime juice
• 4 cups cooked white rice
• 1 large mango
• 1/4 cup orange juice

Instructions

1. 1Blend scallions, garlic, ginger, thyme, allspice, Scotch bonnet, lime juice, and oil into a thick wet rub.
2. 2Coat chicken thoroughly and refrigerate at least 4 hours or overnight.
3. 3Grill or pan-sear chicken 6-7 minutes per side until 165°F internally; rest then slice.
4. 4Puree mango, remaining lime juice, orange juice, one additional Scotch bonnet, and pinch of salt into hot sauce.
5. 5Serve sliced jerk chicken over rice, drizzled with mango hot sauce and extra scallions.