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Jerk Chicken Thighs
with coconut cauli-rice and a side salad

Active: 35 min Total: 35 min
Everyone loves a vacation to the tropics, and this meal will take you to some fun in the sun! If you've never cooked with jerk or Cajun seasoning before, this spice blend is sure to liven up your pantry.
Smarts: We plan our menus to try to use up all your ingredients, which is why we the rest of last night's coconut milk goes into our cauli-rice and beans.


Coconut Cauli-Rice and Peas:
  • Cauliflower - 1/2 head , pulsed
  • Garlic - 2 cloves , minced
  • Ghee - 1 Tbsp
  • Jerk or Cajun seasoning - 1 tsp
  • Coconut milk - 1/2 cup
  • Stock, chicken - 1/2 cup
  • Bay leaves - 1
  • Salt - 1/4 tsp
  • Peas - 1 1/2 cups
Mixed Green Salad with Bell Peppers:
  • Garlic - 1 clove , minced
  • Bell peppers, any color - 1 , sliced thinly
  • Vinegar, red or white wine - 1 1/2 Tbsp
  • Mustard, Dijon - 1 1/2 tsp
  • Oil, cooking - 3 Tbsp
  • Mixed greens - 4 oz
Jerk Chicken Thighs:
  • Jerk or Cajun seasoning - 1 Tbsp
  • Honey - 1 tsp
  • Cinnamon - 1/2 tsp
  • Bragg's / Coconut aminos - 1 Tbsp
  • Vinegar, red or white wine - 1 Tbsp
  • Oil, cooking - 1 Tbsp
  • Jalapenos (opt) - 1 , sliced, seeded if you want less heat
  • Chicken thighs, boneless & skinless - 1 lb ((use chicken breasts for lower fat option))
  • Limes - 1/2 , sliced into wedges


  1. Chicken - Mix together jerk or Cajun seasoning, honey, cinnamon, aminos, vinegar, and cooking oil. Slice jalapenos and add to marinade. Toss marinade with chicken and tenderize with a fork. (Can be done up to 1 day ahead)
  2. Cauliflower rice - Chop off florets. Pulse in a food processor until it reaches a rice-like consistency. (Can be done up to 4 days ahead)
  3. Garlic (for rice and salad) / Bell peppers - Prep as directed. (Can be done up to 3 days ahead)

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  1. Heat a skillet or saute pan over medium-high heat for coconut cauliflower rice and peas. Add ghee and then cauliflower, garlic, and jerk or Cajun seasoning to melted ghee. Saute for 2 to 3 minutes, until fragrant. Next add in coconut milk, chicken stock, bay leaves, and salt. Saute until cauliflower has absorbed all the liquid. Fold in peas and cook until warm.
  2. While coconut cauliflower rice is cooking, heat another skillet over medium-high heat. Brush some oil over skillet and then add chicken. Sear for ~3 minutes, flip and lower heat to medium. Cover with a lid and cook for another 3 minutes or until chicken is done (165F or 74C).
  3. Make vinaigrette by whisking together garlic, vinegar, Dijon, and cooking oil. Season to taste with salt and pepper. Toss vinaigrette with greens and peppers when rice and chicken are done.
  4. Remove bay leaves from rice and serve chicken with lime wedges and enjoy with coconut cauliflower rice and salad!



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