This vibrant Caribbean-inspired dish combines tender, marinated jerk chicken with a refreshing mango‑avocado salsa and creamy coconut rice. The chicken, marinated for 4–8 hours in a blend of aromatic spices and citrus, is grilled to perfection—slightly charred and bursting with flavor. Paired with the sweet‑tangy salsa and soothing coconut rice, this meal is a tropical escape perfect for warm evenings. It’s a balanced plate with juicy proteins, bright fruits, and satisfying carbs that will surely impress at your next gathering. 

Ingredients

Chicken & Marinade (serves 4)

• 1½ lb boneless, skinless chicken breasts or thighs
  
  

• 8 green onions (or ½ medium red onion), chopped
  
  

• 1 jalapeño (stemmed, chopped) — seeds optional
  
  

• 1″ ginger, peeled & minced
  
  

• 3 garlic cloves
  
  

• ⅓ cup soy sauce
  
  

• ¼ cup fresh lime juice
  
  

• 2 Tbsp olive oil (plus more for grill)
  
  

• 1 Tbsp packed light brown sugar
  
  

• 2 tsp fresh thyme leaves (or ½ tsp dried)
  
  

• 1 tsp ground allspice
  
  

• 1 tsp freshly ground black pepper
  
  

• ½ tsp ground cinnamon
  
  

• ½ tsp ground nutmeg
  
  

Mango Avocado Salsa (link recipe original; basic balance)

• Mangoes, avocado, red bell pepper, red onion, cilantro, lime juice, olive oil, salt & pepper
  
  

Coconut Rice (link recipe original)

• Jasmine rice, water, canned full‑fat coconut milk, salt
  
  

Directions

1. Prep Chicken: Pound breasts to even thickness (skip for thighs).
   
   

2. Make Marinade: Blend onion, jalapeño, ginger, garlic, soy sauce, lime juice, oil, sugar, thyme, allspice, pepper, cinnamon, nutmeg until coarse.
   
   

3. Marinate: Combine chicken and marinade in a bag. Refrigerate 4–8 hours
   
   

4. Cook Coconut Rice: In a saucepan, combine rice, water, coconut milk, and salt. Boil, then simmer covered until liquid is absorbed (≈20 min). Fluff and rest 5 min.
   
   

5. Grill Chicken: Preheat grill to medium‑high (≈400 °F). Oil grates and grill chicken until internal temp hits 165 °F, about 4–5 min per side. Rest 5 min.
   
   

6. Prepare Salsa: Combine diced mango, avocado, bell pepper, red onion, cilantro, lime juice, olive oil; season to taste.
   
   

7. Assemble: Serve chicken over coconut rice, topped with mango‑avocado salsa.
   
   

Nutrients (per serving)

• Calories: 300 kcal
  
  

• Protein: 38 g
  
  

• Fat: 11 g (incl. 2 g sat)
  
  

• Carbs: 9 g (incl. 4 g sugar, 1 g fiber)
  
  

• Cholesterol: 108 mg
  
  

• Sodium: 1283 mg
  
  

• Potassium: 763 mg
  
  

• Vitamin A: 345 IU
  
  

• Vitamin C: 16.6 mg
  
  

• Calcium: 40 mg
  
  

• Iron: 1.6 mg