Paleo Jerk Chicken Cauliflower Rice Bowls with Salsa Verde
Bold, smoky, and layered with Caribbean-inspired heat, these bowls deliver serious flavor without a single grain or legume in sight. The jerk marinade leans on allspice, smoked paprika, cinnamon, and cayenne to build that signature warm-and-fiery depth, while coconut aminos stand in for soy sauce seamlessly — no compromise needed. Bone-in, skin-on chicken thighs get seared until the skin is deeply golden and crackling, which is exactly the kind of satisfying texture that makes a bowl feel like a real meal. The cauliflower rice is cooked in avocado oil with garlic and finished with fresh lime juice, so it's fragrant and light rather than soggy or bland. What really pulls everything together is the broiled salsa verde — charred tomatillos, jalapeño, and roasted garlic blended with cilantro and lime into something bright and slightly smoky that cuts right through the richness of the chicken. Sliced avocado on top adds a creamy finish that makes the whole bowl feel indulgent. This one serves four and works just as well for a weeknight dinner as it does for meal prep.
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Learn more →Ingredients
4 servings
For the jerk chicken
- 1.5 lb bone-in, skin-on chicken thighs (about 4 thighs)
- 2 tbsp coconut aminos
- 1 tbsp avocado oil
- 1 tbsp fresh lime juice
- 1 tsp ground allspice
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ½ tsp ground cinnamon
- ½ tsp ground black pepper
- ½ tsp cayenne pepper
- ½ tsp salt
For the salsa verde
- 1 lb tomatillos, husked and rinsed (about 8–10 medium)
- 1 jalapeño, stemmed (seeded for less heat)
- 3 garlic cloves, unpeeled
- ½ cup fresh cilantro leaves and tender stems
- 2 tbsp fresh lime juice
- ½ tsp salt
For the cauliflower rice
- 1 large head cauliflower, cut into florets (about 6 cups florets)
- 1 tbsp avocado oil
- 2 garlic cloves, minced
- ½ tsp salt
- 1 tbsp fresh lime juice
For serving
- 1 avocado, sliced (optional)
- lime wedges (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, 1 tbsp avocado oil, 1 tbsp lime juice, allspice, smoked paprika, dried thyme, cinnamon, black pepper, cayenne, and 1/2 tsp salt. Pat the chicken thighs dry with paper towels, then coat them all over with the jerk marinade. Let the chicken marinate at room temperature for 30 minutes, or cover and refrigerate for up to 8 hours.
- 2
While the chicken marinates, make the salsa verde. Place the tomatillos, jalapeño, and unpeeled garlic cloves on a baking sheet. Broil on the top rack 4–5 inches from the element for 5–7 minutes, turning once, until the tomatillos are charred in spots and softened and the garlic skins are darkened. Remove from the oven and let cool for 5 minutes, then squeeze the garlic cloves out of their skins.
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