Recipes /
Perfectly Grilled Jerk Chicken with Coconut Rice & Strawberry-Mango-Avocado Salsa

July 18, 2025

I’ve been on the hunt for a perfectly grilled jerk chicken recipe to serve my boys, and after stumbling across one that looked promising, I made a few modifications and swaps to recreate it at home.

The result? A total hit—my boys devoured it. This recipe has quickly become one of my go-to staples for summer. It’s kid-approved jerk chicken: not too spicy, not too sweet, just perfectly seasoned and juicy. Served with creamy coconut cauliflower rice and topped with a vibrant strawberry-mango-avocado salsa, this colorful, flavor-packed plate is as nourishing as it is satisfying.

What really makes this dish shine—beyond the balance of smoky, savory, sweet, and creamy textures—is how well it supports blood sugar balance while still including naturally higher-carbohydrate ingredients like mango and white rice. The key lies in the structure: using the Fab Four—protein, fat, fiber, and greens—as the foundation. This approach helps elongate the blood sugar curve, promote satiety, and support sustained energy.

The Fab Four Breakdown

Protein: Grilled jerk chicken offers a complete, high-quality protein source that helps regulate hunger hormones.
Fats: This meal is rich in healthy fats from the avocado, olive oil, and coconut milk. These fats slow down the digestion of carbohydrates, helping to prevent blood sugar spikes.
Fiber + Greens: Fresh strawberries, mango, and cilantro offer a boost of fiber and antioxidants, while cauliflower rice—either blended with or substituted for white rice—adds volume, additional fiber, and a dose of phytonutrients.

When combined, these ingredients help balance blood sugar while still allowing room for seasonal fruits and satisfying textures.

Make it Spicy (If You Like It That Way)

This recipe is intentionally kid-friendly and not overly spicy, but it can easily be customized to suit your taste. If you’re cooking for yourself or prefer a little heat, here are a few ways to dial it up:

Stir chopped jalapeño or serrano into your salsa
Add extra cayenne or chili powder to the dry rub
Finish with a sprinkle of red pepper flakes or a drizzle of your favorite hot sauce

This dish is flexible, flavorful, and nutrient-dense—perfect for summer entertaining, meal prep, or a weeknight dinner that feels a little more special. I hope you enjoy it as much as we did!

Prep Time
15 minutes
Total Time
45
Servings
4
Freezer Friendly
No

Ingredients

For the Coconut Rice:

1 ½ cups jasmine rice, rinsed
1 (14.5 oz) can coconut milk
1 cup water
1 tsp coconut sugar
½ tbsp salt

For the Jerk Chicken:

2 lbs boneless, skinless chicken thighs
2 tbsp olive oil
1 ½ tsp salt
1 tsp paprika
1 tsp garlic powder
1 tsp ground cinnamon
½ tsp dried thyme or dried parsley
1 tsp ground allspice
Zest and juice of 1 lime

For the Strawberry-Mango-Avocado Salsa:

8 oz strawberries, finely chopped
1 ripe mango, diced
1 avocado, cut into ¼-inch cubes
½ cup fresh cilantro leaves and stems, chopped
1 small red onion, sliced into thick rounds (for grilling or charring)
Juice of 1 large lime
1–2 tbsp extra virgin olive oil
Kosher salt, to taste

Optional Heat Add-Ins (for serving):

1 chopped jalapeño or serrano pepper (for the salsa)
1 tsp cayenne pepper in rub
Chili flakes or hot sauce as garnish

Directions

In a large bowl, whisk together olive oil, salt, paprika, garlic powder, cinnamon, thyme or parsley, allspice, lime zest, and lime juice.
Add the chicken thighs and toss to coat evenly. Cover and let marinate for at least 20 minutes, or up to overnight in the refrigerator for more flavor.
In a heatproof dish, combine rinsed jasmine rice, coconut milk, water, coconut sugar, and salt. Stir to mix evenly.
Place the dish in your preheated steam oven at 212°F (100°C) with 100% steam.
Cook for about 30–35 minutes, or until the rice is tender and the liquid is absorbed.
Remove from the oven and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
Once the rice is cooked, blend cooked cauliflower rice with the coconut rice in a 50:50 ratio and stir to combine. Set aside.
In a serving bowl, combine diced strawberries, mango, avocado, chopped cilantro, diced onion, lime juice, and olive oil. Season with salt to taste and gently mix.
Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken thighs for 5–7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).
Let rest for a few minutes before slicing.
To serve, scoop the coconut rice onto plates. Top with sliced grilled jerk chicken and spoon the strawberry-mango-avocado salsa generously over the chicken.
Garnish with extra cilantro, lime wedges, or hot sauce if desired. Enjoy!