Save to Pins Bring a vibrant taste of the Caribbean to your kitchen with these Jerk Chicken Lettuce Cups. This dish features tender, spicy jerk-seasoned chicken nestled in crisp lettuce leaves, topped with a zesty mango salsa and a cooling coconut crema for a perfectly balanced meal.
Save to Pins Whether you are serving these as a crowd-pleasing appetizer or a healthy main course, the interplay of textures—from the juicy chicken to the crunchy red onion and silky coconut crema—makes every bite satisfying. It's a versatile recipe that easily adapts to your dietary needs.
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
- 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.
- 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.
- 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.
- 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.
- Assemble and Serve
- 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 the best flavor, ensure the chicken marinates for the full 15 minutes. Cooking the chicken in a hot skillet is essential to achieve the lightly charred exterior that gives jerk chicken its signature smokiness.
Varianten und Anpassungen
If you prefer more heat, add a dash of hot sauce to the jerk chicken or the mango salsa. To make this recipe completely dairy-free, substitute the Greek yogurt with coconut yogurt.
Serviervorschläge
These lettuce cups can be served as a light meal or as an appetizer. For a more substantial dinner, serve them with a side of rice. They pair beautifully with a crisp lager or a citrusy white wine.
Save to Pins Enjoy the refreshing and bold flavors of these Jerk Chicken Lettuce Cups at your next gathering. With their vibrant colors and tropical taste, they are sure to be a hit for anyone looking for a fresh, healthy, and flavorful dish.
Questions & Answers
- → What cut of chicken works best for this dish?
Boneless, skinless chicken thighs are ideal for tender, juicy bites and hold up well to marinade and skillet cooking.
- → Can I make the jerk seasoning from scratch?
Yes, homemade jerk seasoning combining spices like allspice, thyme, cinnamon, and chili offers authentic flavor but store-bought versions work well too.
- → How do I prevent lettuce cups from wilting?
Use fresh, crisp butter lettuce leaves and serve immediately after assembling to maintain crunch and freshness.
- → Is coconut crema necessary, and can I substitute it?
Coconut crema adds a tangy creaminess complementing the spicy chicken; plain Greek yogurt or dairy-free coconut yogurt make great alternatives.
- → How spicy are the lettuce cups, and can heat be adjusted?
The dish offers moderate heat from jerk seasoning and jalapeño, but you can adjust spiciness by adding more or less hot sauce or chili.