Jamaican Jerk Chicken Bowl

Yield: 10 Servings (14 oz. each)

Yield: 10 Servings (14 oz. each)

Customers love a good chicken bowl, and this one—loaded with Jamaican flavor—is a sure to be a pleaser. Brown rice topped with peppers and onions, Jerk chicken thighs, black bean mango salsa, shredded coconut, diced avocado and a house-made Scotch bonnet honey glaze.

Step 1

Thaw avocado and mango according to package instructions.

Step 2

For Black Bean Mango Salsa: In a bowl, combine mango cubes, black beans, garlic, cilantro, lime zest and lime juice. Reserve chilled.

Step 3

For Scotch Bonnet Honey Glaze: In a mixing bowl, combine honey, Scotch bonnet pepper, and oregano. Stir vigorously until well combined. Season with salt and pepper. Reserve.

Step 4

Prepare brown rice and peppers and onions according to package instructions. Reserve hot. Heat Jerk spiced chicken thighs to holding temperature (165˚F).

Step 5

For each serving; portion 1 cup brown rice into a serving bowl. Top with 4 oz. peppers and onions. Place 2 chicken thighs on top of vegetables. Top with 2 Tbsp. salsa and drizzle with 1 Tbsp. of glaze. Garnish with 1 oz. avocado and 1 Tbsp. coconut.