Caribbean Jerk Chicken Grain Bowl with Roasted Sweet Potatoes
A vibrant Caribbean-inspired grain bowl featuring slow-braised jerk chicken served atop a bed of quinoa and roasted seasonal sweet potatoes, garnished with fresh mango salsa and chopped cilantro for a balanced, flavorful weeknight meal.
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Overview
This Caribbean Jerk Chicken Grain Bowl brings together tender slow-braised chicken infused with bold jerk spices, roasted sweet potatoes, fluffy quinoa, and a refreshing mango salsa for a colorful and balanced meal. It’s perfect for a satisfying weeknight dinner that feels both comforting and vibrant.
Why you’ll love it
- Deep layered flavors: Slow braising allows the jerk chicken to become tender while soaking in the aromatic spices.
- Balanced nutrients: Combines protein-rich chicken, complex carb quinoa, and fiber-filled sweet potatoes.
- Fresh brightness: The mango salsa adds a zesty, sweet contrast that lifts the entire dish.
- Meal prep friendly: Great for preparing ahead and storing for easy lunches or dinners.
Ingredient notes
- Jerk Chicken: A blend of aromatic spices like allspice, thyme, and Scotch bonnet peppers defines the authentic jerk flavor.
- Sweet Potatoes: Choose firm, medium-sized sweet potatoes for roasting to ensure even cooking and natural sweetness.
- Quinoa: Rinse before cooking to remove any bitterness and ensure light fluffiness.
- Mango Salsa: Use ripe mangoes and fresh lime juice for a bright, fresh topping.
Serving & storage
Serve the grain bowls warm with an extra sprinkle of fresh cilantro on top. This dish can be refrigerated in airtight containers for up to 3 days. Reheat gently in a microwave or on the stovetop to maintain moisture. The mango salsa is best added fresh before serving to retain its vibrant texture and flavor.
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Chef tips
- Marinate the chicken overnight for deeper flavor.
- Use oven mitts when handling the hot skillet after braising.
- Adjust the heat level of the jerk seasoning and mango salsa according to your spice preference.
- Rinse quinoa well to remove its natural saponin coating, which can taste bitter.
Ingredients
- 800 g (1.75 lbs)bone-in, skin-on chicken thighs
- 2 tbspjerk seasoning (store-bought or homemade)
- 2 tbspolive oil, divided
- 1 largeonion, finely chopped
- 3 clovesgarlic, minced
- 1 tspfresh thyme leaves or 0.5 tsp dried thyme
- 240 ml (1 cup)chicken broth
- 500 g (1 lb)sweet potatoes, peeled and cubed
- 200 g (1 cup)quinoa, rinsed
- 480 ml (2 cups)water or low-sodium broth
- 1 largeripe mango, diced
- 1 mediumred bell pepper, diced
- 1 smallred onion, finely chopped
- 1jalapeño, seeded and minced (optional)
- 2 tbspfresh lime juice
- 2 tbspfresh cilantro, chopped, plus extra for garnish
- Salt and black pepperto taste
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Equipment
- large ovenproof skillet or Dutch oven
- baking sheet
- medium saucepan
- mixing bowl
- knife
- cutting board
Nutrition per serving
- Calories550
- Protein38 g
- Carbs45 g
- Fat15 g
Step-by-step
Step 1
Pat the chicken thighs dry. Rub each piece evenly with jerk seasoning, ensuring good coverage. Set aside to marinate for at least 10 minutes (or up to overnight in the fridge).Step 2
Preheat the oven to 200°C (390°F). Toss the cubed sweet potatoes with 1 tbsp olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast until tender and caramelized, about 30 minutes.Step 3
While the sweet potatoes roast, heat 1 tbsp olive oil in a large ovenproof skillet or Dutch oven over medium-high heat. Brown the chicken thighs skin-side down until golden, about 5 minutes, then flip and cook another 3 minutes. Remove chicken and set aside.Step 4
In the same skillet, add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and thyme; cook 1 more minute until fragrant.Step 5
Return chicken to the skillet. Pour in chicken broth, bring to a simmer, then cover and transfer skillet to the oven. Slow braise for 35 minutes until chicken is cooked through and tender.Step 6
While the chicken cooks, rinse quinoa thoroughly. In a medium saucepan, bring 480 ml (2 cups) of water or broth to a boil. Add quinoa, reduce to low heat, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy. Remove from heat and let rest covered for 5 minutes.Step 7
Prepare the mango salsa by combining diced mango, red bell pepper, red onion, jalapeño, lime juice, and chopped cilantro in a bowl. Season with salt to taste and mix well.Step 8
Once chicken is done, remove from oven and let rest covered for 5 minutes. Optionally shred chicken or serve as whole thighs.Step 9
Assemble the grain bowls by layering quinoa, roasted sweet potatoes, and jerk chicken. Top with fresh mango salsa and additional chopped cilantro. Serve warm.
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