Jamaican Jerk Chicken with Pearl Couscous and Mango Salsa

Name: Jamaican Jerk Chicken with Pearl Couscous and Mango Salsa
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 4 each (about 6 oz each) (850 g) boneless, skinless chicken breasts, patted dry; 2 tsp (4 g) ground allspice; 1½ tsp (1 g) dried thyme; ½ tsp (1 g) ground cinnamon; ¼ tsp (½ g) freshly grated nutmeg; 1 tsp (2 g) freshly ground black pepper; 1½ tsp (9 g) kosher salt; ½ each (1 each (halved)) Scotch bonnet chili, halved lengthwise, seeds left in; 4 each (20 g) garlic cloves, minced; 1 tbsp (10 g) fresh ginger, minced; 3 tbsp (45 ml) fresh lime juice; 2 tbsp (30 ml) soy sauce; 3 tbsp (45 ml) olive oil; 1½ cups (270 g) pearl couscous; 2½ cups (600 ml) low-sodium chicken broth; 1 tbsp (14 g) unsalted butter; ½ tsp (3 g) kosher salt; 2 each (about 12 oz each) (680 g) ripe but firm mango, peeled, pitted, diced ¼ inch; ½ each (small) (75 g) red onion, finely diced; ½ cup (packed) (20 g) fresh cilantro, leaves only, roughly chopped; 2 tbsp (30 ml) fresh lime juice; ¼ each (½ each (minced)) Scotch bonnet chili, minced (seeds and membrane removed for less heat, left in for more); to taste kosher salt

From the MyKitchenBank Kitchen

Tender, spiced-rubbed chicken with a fiery jerk marinade paired with fluffy pearl couscous and a bright, cooling mango salsa with Scotch bonnet heat. This one-plate meal brings Caribbean flavor to your table in about an hour, with authentic spices and fresh ingredients balanced for depth and brightness.

Prep: 25 min
Cook: 35 min
Wait: 30 min
Total: 1 hr 30 min
Makes: 4 servings (about 6 oz chicken and ¾ cup couscous per plate)

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Ingredients

4 servings

4 each (about 6 oz each) (850 g) boneless, skinless chicken breasts, patted dry
For the jerk marinade
2 tsp (4 g) ground allspice
1½ tsp (1 g) dried thyme
½ tsp (1 g) ground cinnamon
¼ tsp (0.5 g) freshly grated nutmeg
1 tsp (2 g) freshly ground black pepper
1½ tsp (9 g) kosher salt
½ each (1 each (halved)) Scotch bonnet chili, halved lengthwise, seeds left in
4 each (20 g) garlic cloves, minced
1 tbsp (10 g) fresh ginger, minced
3 tbsp (45 ml) fresh lime juice
2 tbsp (30 ml) soy sauce
3 tbsp (45 ml) olive oil
1½ cups (270 g) pearl couscous
2½ cups (600 ml) low-sodium chicken broth
1 tbsp (14 g) unsalted butter
½ tsp (3 g) kosher salt
For the mango salsa
2 each (about 12 oz each) (680 g) ripe but firm mango, peeled, pitted, diced ¼ inch
½ each (small) (75 g) red onion, finely diced
½ cup (packed) (20 g) fresh cilantro, leaves only, roughly chopped
2 tbsp (30 ml) fresh lime juice
¼ each (0.5 each (minced)) Scotch bonnet chili, minced (seeds and membrane removed for less heat, left in for more)
to taste kosher salt

Equipment (7)

Large zip-top bag or shallow dish
Grill or grill pan (cast iron or stainless steel, about 10–12 inches)
Medium saucepan with lid
Sharp chef's knife
Cutting board
Small bowl for mixing salsa
Meat thermometer (optional but recommended)

Steps

Before you start

Pat the chicken breasts dry and let them sit at room temperature for 15 minutes before cooking
Halve the Scotch bonnet for the marinade but do not remove seeds; discard after marinating (or leave in if you want more heat)
Have all salsa ingredients prepped and ready to assemble after the chicken finishes cooking

1
Combine jerk spices
- In a small bowl, whisk together the allspice, thyme, cinnamon, nutmeg, black pepper, and 1.5 tsp salt.
- Set aside.
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Tip: Toast the spices in a dry pan for 30 seconds if you want deeper flavor, but don't let them burn.
2
Make jerk marinade paste
- In a large zip-top bag, combine the spice mixture, minced garlic, minced ginger, halved Scotch bonnet, lime juice, soy sauce, and olive oil.
- Squeeze and massage the bag to blend into a wet paste.
- Add the chicken breasts and massage the marinade into all sides, ensuring even coverage.
- Seal the bag, pressing out air.
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Tip: Don't marinate longer than 30–45 minutes or the acid will start to cook and toughen the meat's exterior; lime juice works quickly.
3
Start couscous
- While the chicken marinates, bring the chicken broth to a boil in a medium saucepan over medium-high heat.
- Add 1 tbsp butter and 0.5 tsp salt.
- Stir in the pearl couscous, reduce heat to low, cover, and simmer.
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Ready when: Couscous is tender and broth is absorbed
Tip: Pearl couscous takes longer than regular couscous; don't skip the lid or it will dry out.
4
Prep mango salsa
- While the couscous cooks, combine the diced mango, finely diced red onion, chopped cilantro, lime juice, and minced Scotch bonnet in a small bowl.
- Toss gently to combine.
- Season to taste with salt.
- Set aside at room temperature; the flavors will marry while the chicken cooks.
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Tip: If using a very ripe mango, fold it in gently just before serving so it doesn't break down into mush.
5
Heat grill or grill pan
- Remove the chicken from the marinade and discard the Scotch bonnet halves.
- Heat a grill or grill pan over medium-high heat until it is very hot and lightly smoking, about 3 minutes.
- Lightly oil the grates with a folded paper towel and a touch of oil so the chicken doesn't stick.
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Ready when: Grill grates glisten and smoke slightly
Tip: A hot grill creates flavorful char marks; a cool grill means the spices steam rather than caramelize.
6
Grill chicken, first side
- Place the chicken breasts on the hot grill and do not move them for 6–7 minutes.
- You should see char marks forming on the bottom side.
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Ready when: Bottom is deeply browned with dark char lines
Tip: Resist the urge to flip or move the chicken; this is how you get good color and char.
7
Grill chicken, second sideOven 165°F / 75°C
- Flip the chicken and grill the other side for 6–7 minutes more.
- The chicken should reach an internal temperature of 165°F (74°C) when tested with a meat thermometer at the thickest part.
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Ready when: Internal temperature is 165°F (74°C); no pink inside
Tip: If the spice rub is charring too dark before the chicken cooks through, lower heat to medium for the second side.
8
Rest and fluff couscous
- Remove the saucepan from heat and let the couscous rest, covered, for 2 minutes.
- Fluff with a fork, breaking up any clumps.
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Ready when: Grains are separate and tender
9
Rest chicken
- Transfer the grilled chicken to a warm plate and let it rest for 3–4 minutes before serving.
- This allows juices to redistribute.
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Tip: Skipping this step means the juices run all over the plate instead of staying in the meat.
10
Plate and serve
- Divide the pearl couscous among four serving plates or bowls.
- Top each with one grilled jerk chicken breast.
- Spoon the mango salsa generously over and around the chicken, distributing the juices.
- Serve immediately while the chicken is warm and the salsa is fresh and cool.
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Tip: The temperature contrast between warm chicken and cool, bright salsa is part of the appeal.

Good to know

Tips

If you don't have a grill or grill pan, cook the chicken in a large cast-iron skillet over medium-high heat for the same time, flipping once. You'll get less char but the same depth of flavor.
Scotch bonnets are genuinely hot; if you prefer a milder dish, remove the seeds and white membrane from the bonnet pieces, or swap for a milder chili and add less to the salsa.
Pearl couscous has a slightly larger grain than regular couscous and absorbs broth differently; don't swap them in a 1:1 ratio or your couscous will be mushy.
For a vegetarian version, substitute 4 large portobello mushroom caps (gill and stem side up) for the chicken. Marinate for 15 minutes and grill 4–5 minutes per side until tender.

Make ahead

The jerk marinade can be made up to 1 day ahead and stored in the refrigerator. The mango salsa can be prepared up to 2 hours ahead; cover and refrigerate, but bring it to room temperature about 15 minutes before serving for best flavor.

Storage & reheating

Leftover couscous and chicken (without salsa) will keep refrigerated in an airtight container for up to 3 days. Reheat gently in a covered saucepan over low heat with a splash of broth or water, or microwave loosely covered until warm. The mango salsa is best fresh but will keep refrigerated for 1 day; the mango will soften slightly. Do not freeze any component—the couscous becomes gummy, the chicken dries out, and the salsa loses its structure.

Substitutions

Scotch bonnet chili → habanero chili or Thai red chili. Scotch bonnet brings fruity heat; habanero is slightly less fruity but equally hot, and Thai red chili is hotter and sharper. Use the same amount and monitor heat to taste.
pearl couscous → long-grain white rice or jasmine rice. Use 1.5 cups rice and 3 cups broth (a 1:2 ratio). Simmer, covered, for 15–18 minutes until tender. Pearl couscous's tender chew is distinctive, but rice works well for texture.
ripe but firm mango → fresh pineapple salsa (diced pineapple, red onion, cilantro, lime juice, minced jalapeño). Pineapple is slightly less juicy and more acidic, bringing a tangier brightness. Use the same quantities and prepare the same way.
soy sauce → tamari or coconut aminos. Both add umami and saltiness. Use the same amount. Coconut aminos are milder and slightly sweet; tamari is soy-forward but gluten-free.