# What You'll Need:
→ Jerk Chicken
01 - 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2 tablespoons jerk seasoning
03 - 1 tablespoon olive oil
04 - 1 tablespoon lime juice
05 - 1/2 teaspoon salt
→ Mango Salsa
06 - 1 ripe mango, peeled and diced
07 - 1/2 small red onion, finely diced
08 - 1/2 red bell pepper, diced
09 - 1 small jalapeño, seeded and finely chopped
10 - 2 tablespoons fresh cilantro, chopped
11 - Juice of 1 lime
12 - Pinch of salt
→ Coconut Crema
13 - 1/2 cup plain Greek yogurt or coconut yogurt
14 - 2 tablespoons coconut milk
15 - 1 tablespoon lime juice
16 - 1/2 teaspoon honey, optional
17 - Pinch of salt
→ To Serve
18 - 8 large butter lettuce leaves or romaine hearts
19 - Fresh cilantro leaves for garnish
20 - Lime wedges
# Cooking Steps:
01 - In a medium bowl, combine chicken pieces, jerk seasoning, olive oil, lime juice, and salt. Toss thoroughly to coat all pieces evenly. Marinate for at least 15 minutes to allow flavors to penetrate the meat.
02 - While chicken marinates, combine diced mango, red onion, bell pepper, jalapeño, cilantro, lime juice, and salt in a separate bowl. Mix gently to combine without bruising the mango. Set aside at room temperature.
03 - In a small bowl, whisk together yogurt, coconut milk, lime juice, honey if using, and salt until smooth and creamy. Transfer to refrigerator until assembly.
04 - Heat a large skillet over medium-high heat. Add marinated chicken and cook, stirring frequently, for 6 to 8 minutes until fully cooked through and lightly charred at edges. Remove from heat.
05 - Arrange lettuce leaves on a serving platter. Spoon warm jerk chicken into each leaf, top with mango salsa, and drizzle with coconut crema. Garnish with additional cilantro leaves and serve with lime wedges.
