Jerk Chicken Lettuce Cups

Experience a burst of tropical flavors with these Jerk Chicken Lettuce Cups. This dish brings together the bold, smoky heat of Caribbean jerk seasoning and the refreshing sweetness of a fresh mango salsa. Nestled in crisp butter lettuce leaves and finished with a silky coconut crema, it is a vibrant meal that feels like a getaway in every bite.

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Whether you are serving these as an elegant appetizer for a gathering or a light, healthy dinner for a busy weeknight, they are sure to impress. The combination of warm, charred chicken and cold, zesty salsa creates a satisfying contrast that makes this recipe a standout favorite.

Ingredients

• For the Jerk Chicken:
• 500 g (1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp jerk seasoning (store-bought or homemade)
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1/2 tsp salt
• For the Mango Salsa:
• 1 ripe mango, peeled and diced
• 1/2 small red onion, finely diced
• 1/2 red bell pepper, diced
• 1 small jalapeño, seeded and finely chopped
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lime
• Pinch of salt
• For the Coconut Crema:
• 100 g (1/2 cup) plain Greek yogurt or coconut yogurt
• 2 tbsp coconut milk
• 1 tbsp lime juice
• 1/2 tsp honey (optional)
• Pinch of salt
• To Serve:
• 8 large butter lettuce leaves (or romaine hearts)
• Fresh cilantro leaves (for garnish)
• Lime wedges

Instructions

Step 1: Marinate the Chicken

In a medium bowl, combine chicken, jerk seasoning, olive oil, lime juice, and salt. Toss well to coat. Marinate for at least 15 minutes.

Step 2: Prepare the Mango Salsa

While chicken marinates, prepare the mango salsa: In a bowl, mix mango, red onion, bell pepper, jalapeño, cilantro, lime juice, and salt. Set aside.

Step 3: Whisk the Coconut Crema

For the coconut crema, whisk together yogurt, coconut milk, lime juice, honey (if using), and salt until smooth. Refrigerate until ready to use.

Step 4: Cook the Chicken

Heat a large skillet over medium-high heat. Add marinated chicken and cook, stirring, for 6–8 minutes or until fully cooked and lightly charred. Remove from heat.

Step 5: Assemble and Garnish

To assemble, place lettuce leaves on a serving platter. Spoon jerk chicken into each leaf, top with mango salsa, and drizzle with coconut crema. Garnish with extra cilantro and serve with lime wedges.

Zusatztipps für die Zubereitung

For extra heat, add a dash of hot sauce to the jerk chicken or the mango salsa. Ensure your skillet is nice and hot before adding the chicken to achieve those delicious, charred edges that define jerk cooking.

Varianten und Anpassungen

Substitute Greek yogurt with coconut yogurt for a dairy-free option. While the recipe is naturally gluten-free, always check labels on packaged ingredients like jerk seasoning and coconut yogurt for potential allergens.

Serviervorschläge

Serve these lettuce cups as a light appetizer or as a main dish with a side of rice. They pair beautifully with a crisp lager or a citrusy white wine to complement the Caribbean spices.

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Light, fresh, and bursting with bold flavors, these Jerk Chicken Lettuce Cups are a celebration of Caribbean cuisine. Whether you're eating them on a sunny patio or at your dining table, they offer a healthy and delicious escape from the ordinary.

Recipe FAQs

→ What cut of chicken is best for this dish?

Boneless, skinless chicken thighs are recommended for their tenderness and ability to absorb the jerk seasoning well.

→ How can I adjust the heat level?

Add or reduce jalapeño in the mango salsa and adjust the jerk seasoning quantity to suit your preferred spiciness.

→ Can I prepare components in advance?

Yes, the mango salsa and coconut crema can be made ahead and refrigerated to save time.

→ What type of lettuce works best?

Butter lettuce or romaine hearts provide sturdy, crisp leaves ideal for holding the chicken and toppings.

→ Is there a dairy-free option for the crema?

Yes, substituting plain Greek yogurt with coconut yogurt creates a creamy dairy-free alternative.