Jamaican Jerk Chicken Rice Bowls

Juicy jerk-seasoned chicken thighs are grilled or seared and served over fluffy rice with a crisp pineapple-cabbage slaw and fresh lime.

Prep: 20 min · Cook: 25 min · Yield: 4 · Method: Grill

Ingredients

• 1.5 pounds chicken thighs, boneless, skinless
• 1.5 cups white rice
• 2 tablespoons jamaican jerk seasoning
• 2 tablespoons olive oil
• 4 cups green cabbage
• 2 cups fresh pineapple
• 2 whole lime
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon kosher salt

Cooking instructions

1. Rinse the rice until the water runs mostly clear. Combine it with 2 1/4 cups water and 1/2 teaspoon salt in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer until tender, 15 to 18 minutes. Remove from the heat and rest, covered, for 5 minutes; fluff with a fork. (about 23 min) — Low simmer
2. While the rice cooks, thinly slice the cabbage and cut the pineapple into small pieces. Whisk together the juice of 1 lime, apple cider vinegar, honey, and the remaining 1/2 teaspoon salt. Toss with the cabbage and pineapple and set aside. (about 5 min) — Room temperature
3. Pat the chicken dry. Toss it with the jerk seasoning and olive oil, coating all sides. (about 3 min) — Room temperature
4. Heat a grill or grill pan over medium-high heat. Grill or sear the chicken for 5 to 7 minutes per side, turning once, until browned and the thickest pieces reach 165°F on an instant-read thermometer. (about 14 min) — Medium-high heat
5. Let the chicken rest for 5 minutes, then slice it. Divide the rice among four bowls and top with the chicken and pineapple slaw. Serve with the remaining lime cut into wedges. (about 5 min) — Rest at room temperature