Air Fryer Jerk Chicken Bowls with Mango Salsa and Coconut Rice


Coconut Rice:

  • 1 c. basmati rice
  • 1 14 oz. can coconut milk
  • 1/2 c. water
  • Salt, to taste

Mango Salsa:

  • 2 mangoes, diced
  • 2 TBSP red onion, finely chopped
  • 2 TBSP cilantro, minced
  • 1/2 lime, juiced
  • Salt to taste

Chicken Marinade:

  • 1 TBSP dried minced onion
  • 1 1/4 tsp. dried thyme
  • 1 tsp. allspice
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1/4 tsp. cinnamon
  • 1/4 tsp. cayenne pepper
  • 1 TBSP vegetable oil or avocado oil
  • 1 1/2 tsp. brown sugar
  • 1 heaping tsp. baking powder
  • 1 lb. chicken breast tenders


  1. Rice: Rinse rice until water runs clear. Combine rice, coconut milk, water, and salt in a saucepan and bring to a boil. Stir, then reduce the heat to low, and cover and cook for 15 minutes.
  2. Mango Salsa: In a bowl, combine the salsa ingredients.
  3. Chicken Marinade: In a gallon sized Ziploc bag add the minced onion through the baking powder and mix to combine; then add the chicken and coat the chicken evenly. Marinate in the fridge until ready to cook.
  4. Cook Chicken: Set air fryer to 400F to warm up for about 10 minutes. After 10 minutes, add the chicken and cook for 10-12 minutes, or until chicken reaches 165F.
  5. Serve coconut milk rice topped with jerk chicken and mango salsa.

Air Fryer Jerk Chicken Bowls with Mango Salsa and Coconut Milk Rice:

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