Whole30 Smoky Chipotle Jerk Chicken Bowls
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Learn more →Ingredients
4 servings
For the chicken
- 2 lb bone-in, skin-on chicken thighs (about 4–5 thighs)
- 2 chipotle peppers in adobo sauce (check label: no sugar or additives)
- 3 tbsp olive oil, divided
- 2 tbsp coconut aminos
- 1 tbsp fresh lime juice
- 1 tsp smoked paprika
- 1 tsp ground allspice
- 1 tsp dried thyme
- ½ tsp ground cinnamon
- ½ tsp ground black pepper
- ½ tsp salt
- ¼ tsp cayenne pepper
- 4 green onions (green tops only), roughly chopped
For the cauliflower rice
- 1 head cauliflower, cut into florets (about 4 cups)
- 1 tbsp olive oil
- ½ tsp salt
For the roasted peppers
- 2 bell peppers (any color), sliced into strips
- 1 tbsp olive oil
- ¼ tsp salt
For the mango salsa
- 1 ripe mango, diced small
- ¼ cup red onion, finely diced
- 1 jalapeño, seeded and finely diced
- 2 tbsp fresh cilantro, chopped
- 1 tbsp fresh lime juice
- ¼ tsp salt
For the avocado drizzle
- 2 ripe avocados
- 2 tbsp fresh lime juice
- 3 tbsp water
- ¼ tsp salt
For serving
- lime wedges, for serving (optional)
- fresh cilantro sprigs, for serving (optional)
Instructions
- 1
In a blender or food processor, combine the chipotle peppers, 2 tbsp of the olive oil, coconut aminos, 1 tbsp lime juice, smoked paprika, allspice, thyme, cinnamon, black pepper, 1/2 tsp salt, cayenne, and green onion tops. Blend until a smooth, thick paste forms.
- 2
Pat the chicken thighs dry with paper towels and place them in a large bowl. Pour the marinade over the chicken and turn to coat all sides thoroughly. Cover and refrigerate for at least 30 minutes.
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