Jerk Chicken Bowl with California Fig Salsa

Jerk Chicken Bowl with California Fig Salsa - I'm transporting you to the Caribbean with this easy meal. Sweet & spicy flavors combine in this easy marinade. Big flavor and an easy meal!

Course Lunch or Dinner

Cuisine Caribbean

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 590kcal

Author Deb Clark

Ingredients

6-8 chicken thighs boneless, skinless
1 cup Orchard Choice California Fig Spread
3 green onions roughly chopped
4 cloves garlic roughly chopped
1 scotch bonnet pepper stem removed, roughly chopped
1 teaspoon allspice
1 teaspoon apple cider vinegar
3 tablespoon soy sauce
½ cup extra virgin olive oil
2 cups cooked rice

Instructions

Roughly chop the green onions and mince the garlic. Add to a blender or food processor.
Remove the stem from the pepper and the seeds and membranes, but be careful handling the pepper. Touching the pepper/touching your eyes will burn! Roughly chop the pepper, add it to the blender.
Add all of the remaining ingredients to the blender with the exception of the chicken. Blend until smooth and all ingredients are combined. Pour into a ziplock bag. Add the chicken thighs. Marinade for 3-4 hour or overnight.
When you are ready to grill, remove the chicken from the marinade and pat dry. Allow to come to room temperature before grilling.
Cook rice according to package directions.
Grill until cooked thru and juices run clear. Dice into bite sized pieces. Serve topped with California Fig Salsa over rice. Enjoy!

Nutrition