If you’re craving a vibrant, fresh, and oh-so-flavorful meal, look no further than this Jerk Chicken Lettuce Cups with Mango Salsa and Coconut Crema Recipe. It’s a delightful fusion of spicy, sweet, creamy, and crisp all wrapped up in a refreshing lettuce cup that makes every bite pop. Juicy, marinated jerk chicken pairs perfectly with a bright mango salsa, while the smooth coconut crema adds that luscious finish you didn’t know you needed. Whether you’re entertaining guests or simply treating yourself, these lettuce cups promise a tasty adventure with every mouthful.
Ingredients You’ll Need
The magic of this recipe lies in how simple, fresh ingredients come together to create layers of flavor and texture. Each element, from the tender chicken to the zesty salsa and creamy crema, plays a vital role in making this dish feel both exotic and comforting.
- 1 lb boneless, skinless chicken thighs: These provide juicy, tender meat that soaks up the jerk seasoning beautifully.
- 2 tablespoons jerk seasoning: The heart of the recipe, delivering that unmistakable spicy and aromatic Caribbean flavor.
- 1 tablespoon olive oil: Helps the chicken cook evenly and keeps it moist.
- 1 tablespoon lime juice: Adds a fresh tang that brightens the marinade and balances richness.
- 1/2 teaspoon salt: Enhances all the other flavors without overwhelming them.
- 1 ripe mango, peeled and diced: Offers juicy sweetness in the salsa that contrasts the spicy chicken delightfully.
- 1/2 small red onion, finely diced: Adds a subtle sharpness and crunch.
- 1/2 red bell pepper, diced: Brings vibrant color and a mild sweetness.
- 1 small jalapeño, seeded and finely chopped: For a gentle kick that’s bright and refreshing.
- 2 tablespoons fresh cilantro, chopped: Provides herby freshness that ties salsa and crema together.
- Juice of 1 lime: Balances the salsa with zesty acidity.
- Pinch of salt: Seasoning for the salsa to enhance natural flavors.
- 1/2 cup plain Greek yogurt or coconut yogurt: Forms the creamy base of the coconut crema with a subtle tang.
- 2 tablespoons coconut milk: Adds richness and tropical flair to the crema.
- 1 tablespoon lime juice: Infuses the crema with brightness and acidity.
- 1/2 teaspoon honey (optional): A touch of sweetness to balance the tang and spice.
- Pinch of salt: To season the coconut crema perfectly.
- 8 large butter lettuce leaves or romaine hearts: The crunchy “cups” that hold all the delicious fillings.
- Fresh cilantro leaves for garnish: A final pop of green and freshness.
- Lime wedges: For serving and an extra splash of citrus.
How to Make Jerk Chicken Lettuce Cups with Mango Salsa and Coconut Crema Recipe
Step 1: Prepare Jerk Chicken Marinade
Start by combining your chicken thighs with the jerk seasoning, olive oil, lime juice, and salt in a medium bowl. Toss everything together until each piece is well coated. Let this marinate for at least 15 minutes—this is where the chicken soaks up all those irresistible Caribbean flavors that define the dish.
Step 2: Make the Mango Salsa
While the chicken marinates, mix together diced mango, red onion, red bell pepper, jalapeño, cilantro, lime juice, and a pinch of salt in a bowl. This salsa brings a vibrant, sweet-spicy crunch that contrasts beautifully with the smoky jerk chicken, adding a fresh brightness to every bite.
Step 3: Whip Up the Coconut Crema
In a separate bowl, whisk together Greek yogurt or coconut yogurt, coconut milk, lime juice, honey (if using), and a pinch of salt until you have a smooth and creamy sauce. The coconut crema adds a cooling, luscious element that rounds out the dish perfectly. Chill it in the fridge until serving time.
Step 4: Cook the Jerk Chicken
Heat your skillet over medium-high heat, then add the marinated chicken. Cook for 6 to 8 minutes, stirring often to ensure the chicken gets lightly charred but stays juicy and tender inside. This char imparts an extra depth of flavor that elevates the dish.
Step 5: Assemble the Lettuce Cups
Lay out your fresh lettuce leaves on a serving platter. Spoon a generous amount of jerk chicken into each leaf, then top with the mango salsa. Drizzle the creamy coconut crema over the top and finish with a sprinkle of fresh cilantro leaves. Serve alongside lime wedges for guests to squeeze on as they like.
How to Serve Jerk Chicken Lettuce Cups with Mango Salsa and Coconut Crema Recipe
Garnishes
To make your presentation even more inviting, add a handful of bright green cilantro leaves on top. A few lime wedges on the side are not only pretty but let everyone add their own zesty twist. If you want a bit more heat, finely sliced jalapeño rings make a great garnish too!
Side Dishes
These lettuce cups are wonderfully light, so pairing them with a fragrant coconut rice or a simple black bean salad can round out the meal nicely. A crisp cucumber salad with a lime vinaigrette would also complement the bold flavors without overshadowing them.
Creative Ways to Present
For a fun twist, try serving the jerk chicken, mango salsa, and coconut crema separately at a buffet-style gathering so guests can build their own lettuce cups. Alternatively, use colorful butter lettuce or crisp romaine for a mix of textures and visual appeal.
Make Ahead and Storage
Storing Leftovers
You can store any leftover jerk chicken, mango salsa, and coconut crema separately in airtight containers in the fridge for up to three days. Keeping them separate prevents the lettuce from becoming soggy and ensures each component tastes fresh when served again.
Freezing
The cooked jerk chicken freezes quite well. Place it in a freezer-safe container or zip-top bag and freeze for up to three months. It’s best to freeze the salsa and crema fresh, as they can lose texture when thawed.
Reheating
To reheat the chicken, warm it gently in a skillet over medium heat or in the microwave until heated through. Avoid reheating the salsa or crema; serve them chilled for the best flavor and texture.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs are juicier and hold up well to marinating, chicken breasts can work too. Just be careful not to overcook them, as they tend to dry out faster.
Is there a vegetarian alternative for the jerk chicken?
Yes, you can substitute the chicken with grilled or pan-fried tofu or tempeh seasoned with the same jerk spices. It creates a deliciously smoky, spicy base that works beautifully with the salsa and crema.
What if I don’t have jerk seasoning? Can I make my own?
You can! Jerk seasoning typically includes ingredients like allspice, thyme, cinnamon, garlic, and peppers. There are many recipes online to make a quick homemade mix that will still deliver authentic flavor.
Can I prepare this recipe gluten-free?
Yes, this Jerk Chicken Lettuce Cups with Mango Salsa and Coconut Crema Recipe is naturally gluten-free as long as your jerk seasoning and yogurt options don’t contain gluten. Always double-check labels if you have dietary restrictions.
How spicy is this recipe? Can I adjust the heat?
The heat level is moderate and balanced with sweet and creamy elements. If you prefer it milder, simply reduce or omit the jalapeño. For extra heat, add chili flakes or more fresh hot peppers to your taste.
Final Thoughts
There’s something truly special about the way bright, bold flavors come together in this Jerk Chicken Lettuce Cups with Mango Salsa and Coconut Crema Recipe. It’s colorful, fresh, and utterly satisfying without being heavy. Perfect for warm evenings or anytime you want a meal that’s as fun to eat as it is delicious. Give it a try, and I promise it will quickly become one of your favorite go-to recipes!
Print
Jerk Chicken Lettuce Cups with Mango Salsa and Coconut Crema Recipe
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Caribbean
- Diet: Low Fat
Description
These vibrant Jerk Chicken Lettuce Cups bring together bold Caribbean flavors with fresh, crisp lettuce, juicy mango salsa, and a creamy coconut-lime crema. Marinated chicken thighs are cooked to perfection with jerk seasoning, resulting in a deliciously spiced and tender filling wrapped in refreshing butter lettuce leaves. Perfect for a light, flavorful meal or appetizer in just 45 minutes.
Ingredients
Jerk Chicken
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons jerk seasoning
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1/2 teaspoon salt
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 tablespoons fresh cilantro, chopped
- Juice of 1 lime
- Pinch of salt
Coconut Crema
- 1/2 cup plain Greek yogurt or coconut yogurt
- 2 tablespoons coconut milk
- 1 tablespoon lime juice
- 1/2 teaspoon honey (optional)
- Pinch of salt
To Assemble
- 8 large butter lettuce leaves or romaine hearts
- Fresh cilantro leaves for garnish
- Lime wedges
Instructions
- Prepare Jerk Chicken Marinade: In a medium bowl, combine the chicken thighs with jerk seasoning, olive oil, lime juice, and salt. Toss thoroughly so that all pieces are evenly coated. Cover and let the chicken marinate for at least 15 minutes to infuse the flavors.
- Make Mango Salsa: While the chicken marinates, combine the diced mango, finely diced red onion, red bell pepper, chopped jalapeño, fresh cilantro, lime juice, and a pinch of salt in a separate bowl. Mix gently until well combined and set aside to let the flavors meld.
- Prepare Coconut Crema: In a small bowl, whisk together the Greek yogurt or coconut yogurt, coconut milk, lime juice, honey (if using), and a pinch of salt until smooth and creamy. Chill in the refrigerator until ready to serve.
- Cook Jerk Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken pieces and cook, stirring frequently, for 6 to 8 minutes or until the chicken is fully cooked through and lightly charred on the edges. Remove the skillet from heat.
- Assemble Lettuce Cups: Arrange the butter lettuce leaves or romaine hearts on a serving platter. Spoon a portion of the cooked jerk chicken into each leaf, top generously with mango salsa, and drizzle with the creamy coconut-lime crema. Garnish with fresh cilantro leaves and serve with lime wedges for extra zest.
Notes
- For a spicier kick, keep the seeds in the jalapeño or add extra chili flakes to the jerk seasoning.
- The recipe can be made dairy-free by using coconut yogurt instead of Greek yogurt in the crema.
- Butter lettuce works best for wrapping because of its soft, pliable leaves, but romaine hearts make a crisp alternative.
- Marinating the chicken longer (up to 2 hours) will intensify the flavors.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
