Caribbean Grilled Jerk Chicken Bowl

Name: Caribbean Grilled Jerk Chicken Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 16 oz Chicken Breast (16 oz boneless, skinless chicken breasts (I used four 4 oz breasts)); 1 cup Jerk Marinade (1 cup prepared jerk chicken marinade *I use mild (Walkerswood is a personal fav)); 2 pieces Corn on the Cob (2 ears fresh corn on the cob husks and silk removed); 1 piece Green Bell Pepper (1 green pepper sliced into quarters); 1 piece Red Bell Pepper (1 red pepper sliced into quarters); ¼ piece Pineapple (¼ fresh pineapple sliced into rings); ½ piece Red Onion (½ red onion sliced into rings); 1 cup Black Beans (1 cup canned black beans drained and rinsed); 4 cup Leafy Greens (4 cups mixed leafy greens *or 4 cups of cooked rice (or you can do a combo of both)); 4 tbsp Almond (4 tbsp toasted almonds); ½ cup Pineapple Juice (½ cup pineapple juice); 5 tbsp Red Wine Vinegar (5 tbsp red wine vinegar); 1 tbsp Brown Sugar (1 tbsp brown sugar); ¼ cup Extra Virgin Olive Oil (¼ cup extra virgin olive oil); ½ tsp Table Salt (½ tsp salt)

A Caribbean-inspired bowl featuring jerk-marinated grilled chicken, charred corn and peppers, and a tangy pineapple-vinegar dressing served over greens.

30 minMexican

Servings4

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Gluten Free
Dairy Free
Halal

Ingredients

For 4 servings

Chicken Breast16 oz · 16 oz boneless, skinless chicken breasts (I used four 4 oz breasts)
Jerk Marinade1 cup · 1 cup prepared jerk chicken marinade *I use mild (Walkerswood is a personal fav)
Corn on the Cob2 pieces · 2 ears fresh corn on the cob husks and silk removed
Green Bell Pepper1 piece · 1 green pepper sliced into quarters
Red Bell Pepper1 piece · 1 red pepper sliced into quarters
Pineapple¼ piece · ¼ fresh pineapple sliced into rings
Red Onion½ piece · ½ red onion sliced into rings
Black Beans1 cup · 1 cup canned black beans drained and rinsed
Leafy Greens4 cup · 4 cups mixed leafy greens *or 4 cups of cooked rice (or you can do a combo of both)
Almond4 tbsp · 4 tbsp toasted almonds
Pineapple Juice½ cup · ½ cup pineapple juice
Red Wine Vinegar5 tbsp · 5 tbsp red wine vinegar
Brown Sugar1 tbsp · 1 tbsp brown sugar
Extra Virgin Olive Oil¼ cup · ¼ cup extra virgin olive oil
Table Salt½ tsp · ½ tsp salt

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Steps

1Before you start grilling, marinate the chicken with the jerk chicken marinade in a zip-top bag in the fridge, preferably overnight for the best flavor.
2Preheat your grill to medium-high heat (around 425–450°F) and brush the grates with oil. Drizzle the corn cobs, fresh veggies, and pineapple with olive oil (or spray well with olive oil spray). Place the onions in a foil packet and seal tightly.
3Grill the corn, vegetables, and pineapple directly on the grates (or in a grill pan) until they’re nicely charred and tender, turning occasionally. Remove from the grill and set aside, leaving the onions on the grill to continue cooking with the chicken.
4Remove the chicken from the marinade and grill it for about 10 minutes, flipping once halfway through, until cooked through and juicy and a safe internal temp of 165 degrees F. is reached. Remove the onion packet and the chicken breasts and set the chicken aside to rest for 5 minutes before slicing.
5Add the dressing ingredients to a blender and blend until smooth (or whisk vigorously in a bowl until emulsified).
6Divide the mixed greens (or rice or a mix of both) evenly between 4 large salad bowls. Slice the corn off the cob and into the bowls, then top with black beans, grilled veggies, pineapple, and jerk chicken. Drizzle with dressing, sprinkle with toasted almonds, and dig in!