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

Active: 35 Total: 35

This Caribbean-inspired meal, first featured in March 2015, will get you feeling like you're in the tropics.
Smarts: We make this with jerk seasoning mix, but feel free to use Cajun if that's what you already have on hand. 



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
Coconut Cauli-Rice and Peas:
  • Cauliflower - 1/2 head , pulsed
  • Garlic - 2 cloves , chopped
  • Butter - 1 Tbsp
  • Jerk seasoning (sub Cajun seasoning) - 2 tsp
  • Coconut milk - 1/2 cup
  • Stock, any type - 1/2 cup
  • Bay leaves - 1
  • Salt - 1/2 tsp
  • Peas - 1 1/2 cups


  1. Chicken - Mix together jerk seasoning (the portion for the chicken), 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 butter and then cauliflower, garlic and jerk seasoning (the portion for the cauliflower rice) to melted butter. Saute for 2 to 3 minutes, until fragrant. Next add in coconut milk, 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 some salt and pepper. Toss vinaigrette with greens and peppers when rice and chicken are done.

  4. Serve chicken with lime wedges and enjoy with coconut cauliflower rice and salad!



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