Jerk Chicken Lettuce Cups (Printer-friendly)

Spicy jerk-seasoned chicken in crisp lettuce cups with fresh mango salsa and creamy coconut topping.

# What You'll Need:

→ Jerk Chicken

01 - 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2 tablespoons jerk seasoning
03 - 1 tablespoon olive oil
04 - 1 tablespoon lime juice
05 - 1/2 teaspoon salt

→ Mango Salsa

06 - 1 ripe mango, peeled and diced
07 - 1/2 small red onion, finely diced
08 - 1/2 red bell pepper, diced
09 - 1 small jalapeño, seeded and finely chopped
10 - 2 tablespoons fresh cilantro, chopped
11 - Juice of 1 lime
12 - Pinch of salt

→ Coconut Crema

13 - 1/2 cup plain Greek yogurt or coconut yogurt
14 - 2 tablespoons coconut milk
15 - 1 tablespoon lime juice
16 - 1/2 teaspoon honey
17 - Pinch of salt

→ To Serve

18 - 8 large butter lettuce leaves or romaine hearts
19 - Fresh cilantro leaves for garnish
20 - Lime wedges

# Directions:

01 - In a medium bowl, combine chicken pieces, jerk seasoning, olive oil, lime juice, and salt. Toss thoroughly to coat all pieces evenly. Allow to marinate for at least 15 minutes at room temperature.
02 - While chicken marinates, combine diced mango, red onion, bell pepper, jalapeño, and cilantro in a bowl. Add lime juice and salt, then mix gently to combine. Set aside at room temperature.
03 - In a separate bowl, whisk together yogurt, coconut milk, lime juice, honey, and salt until the mixture reaches a smooth, pourable consistency. Refrigerate until ready to use.
04 - Heat a large skillet over medium-high heat. Transfer marinated chicken to the hot skillet and cook, stirring frequently, for 6 to 8 minutes until fully cooked through and lightly charred on the edges. Remove from heat.
05 - Arrange lettuce leaves on a serving platter. Distribute cooked jerk chicken evenly among the leaves, top each with mango salsa, and drizzle with coconut crema. Garnish with additional cilantro leaves and serve with lime wedges on the side.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you spent all day cooking.
  • The combination of spicy jerk, bright mango, and creamy coconut hits every taste bud at once.
  • Naturally gluten-free and easily dairy-free, so it works for almost any gathering.
  • You can prep everything ahead and assemble right before serving, which means less kitchen stress.
02 -
  • Don't skip the char on the chicken, even though it feels like it's cooking too fast and getting too dark, because that caramelization is where half the flavor lives.
  • If your mango is too firm or too soft, the salsa will either feel chunky or mushy, so pick one that has just a little give when you squeeze it gently in your palm.
03 -
  • If you can't find good jerk seasoning, mix your own with ground allspice, dried thyme, cayenne pepper, garlic powder, and a pinch of cinnamon, which tastes just as authentic and lets you control the heat level.
  • Don't waste the lime wedges on the side, because a squeeze right before eating brightens every layer and ties everything together in a way that nothing else can.
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