Jerk Chicken Coconut Rice Bowls

Marrying into a Jamaican family has opened this Memphis girl up to a world of flavors. I love to use the seasonings to create flavors that are familiar, but not always using traditional methods. This recipe gives you that jerk flavor with a kick of spice, but the air fryer simplifies the process and makes it possible to enjoy jerk chicken as a quick weekday meal. This bowl packs a lot of flavor, with leftovers being an awesome choice for packed school and work lunch options for the next day.

Important Note: In order to complete this recipe in 30 minues, you must do the steps in the proper order. Start with your chicken prep and get it into the airfryer. It will cook for 20 minutes, giving you time to then assemble the island salsa and fry your plantain.

Jerk Chicken

yields 4 servings

1 lb of chicken thighs-wash and pat dry

1 T neutral oil (ie. avocado oil)

1 Heaping Tbsp Walkerswood Green seasoning

1 Heaping Tbsp Walkerswood Mild Jerk Seasoning

3T Chicken seasoning (I used Ocho Rios Chicken Seasoning, but if you can’t access this, use the following to taste: salt (approx 2 T), pepper, onion powder, garlic powder, and paprika

1 tsp Allspice

1-2 T Garlic paste

2 tsp Onion powder

*Add oil first to coat chicken, then massage all seasonings into the chicken

Airfry chicken thighs on 390 F for 20 minutes

Toppings for Bowl

1. Island salsa

2. Plantain

3. Uncle Ben’s microwaveable coconut rice (I use 1 package per adult)

4. Cilantro

While the chicken cooks, fry your plantain and mix your island salsa. Many grocery stores sell ripe, sliced plantain in their frozen section. My family loves to keep these on hand. They can be thawed and pan fried or air fried.

Chop the cooked chicken. Then layer rice, salsa, plantain, a drizzle of extra BBQ sauce and chopped cilantro.