First we need to marinate the chicken. The jerk seasoning instructs to marinate the chicken for at least an hour, up to 4 with the rub. I forgot and only marinated for about 2 hours, but it was plenty of time to get that flavor soaked in. I dropped my thighs into a Ziploc bag and rubbed the paste in so every piece had a good amount of paste.
I think the salsa is best if it sits for an hour or two so the flavors get to know each other. See the top of my post for a link to my my favorite mango salsa. This is the star of the show for this recipe! Next, grill the chicken. This chicken really is best grilled. I sprinkled a little bit of salt on the chicken before grilling but that is all I did as far as seasoning goes. Grill your chicken until internal temp is 165 degrees Farenheit. You can also bake the chicken if you do not have access to a grill, just cook like usual until internal temp is 165 degrees Farenheit.
While the chicken is cooking, cook your jasmine rice. I cooked 1 cup of uncooked rice per package directions and it made plenty of rice for this recipe.
Time to assemble! Heat up your black beans so they are ready to assemble once the chicken is done. Add a scoop of rice to your bowl, and a scoop of black beans. Top with the grilled chicken, a healthy amount of mango salsa, and a spoonful of guacamole. Add the fresh Roma tomatoes and juice of half a lime squeezed on top. Enjoy and try to keep yourself from making the recipe every week of the summer!
