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
Scale
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.
