One of my favorite cauliflower dishes, the Caribbean flavors make this such a light and refreshing meal
- 2 pounds boneless skinless chicken thighs or thin chicken breasts
- 2 tablespoons caribbean jerk seasoning (I used McCormick's)
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 2 tablespoon lime juice (1 Tbsp for marinade, 1 Tbsp for mango salsa)
- Optional for spice: ground red pepper
- kosher salt, pepper
- 1 mango diced
- 1 jalapeno seeds removed and diced
- 1/2 cup chopped cilantro
- 1/2 red bell pepper diced
- 2 (14-oz) bags frozen cauliflower rice (or cooked white rice)
- 3/4 cup mayo or light mayo
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
- 1/2 tablespoon Caribbean Jerk seasoning
- Optional: ground red pepper for spice
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Place the chicken in a gallon size plastic bag, add the Caribbean Jerk seasoning, soy sauce, brown sugar and 1 tablespoon of the lime juice and the ground red pepper if using. Massage the bag until evenly coated and marinate in the fridge several hours or overnight.
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Remove the chicken from the bag when ready to grill. Sprinkle very lightly with kosher salt and pepper. Cook the chicken on the grill or Blackstone griddle over medium heat for 4 to 5 minutes per side.
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In a bowl combine the mango, jalapeno, cilantro, red bell pepper, and remaining 1 tablespoon lime juice to make the mango salsa.
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Microwave the cauliflower rice according to package directions. Divide between 4 bowls or containers.
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Slice the chicken and place over the cauliflower rice, divide the mango salsa over top as well.
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Serve with Caribbean Jerk Mayo.
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Mix all ingredients together until evenly combined.