Jerk Chicken Lettuce Cups (Printable Version)

Spicy jerk chicken paired with fresh mango salsa and creamy coconut topping on crisp lettuce leaves.

# Needed Ingredients:

→ 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

→ Assembly

18 - 8 large butter lettuce leaves or romaine hearts
19 - Fresh cilantro leaves for garnish
20 - Lime wedges

# 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 at room temperature.
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. Set aside until ready to serve.
03 - In a small bowl, whisk together yogurt, coconut milk, lime juice, honey if using, and salt until smooth and well combined. Refrigerate 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. Transfer to a plate.
05 - Arrange lettuce leaves on a serving platter. Spoon jerk chicken into each leaf, top with mango salsa, and drizzle with coconut crema. Garnish with additional cilantro leaves and serve with lime wedges.

# Expert Advice:

01 -
  • They come together faster than you'd think, making weeknight entertaining feel effortless instead of stressful.
  • The contrast of temperatures and textures (crisp lettuce, tender chicken, cool crema, bright salsa) makes every single bite interesting.
  • You can prep everything ahead and assemble right before serving, which means you're actually hanging out with your guests instead of stressed in the kitchen.
02 -
  • Don't skip the marinade step even if you're in a rush—it's only 15 minutes but it's the difference between seasoned chicken and chicken that tastes like actual jerk.
  • Bite into a piece of raw jalapeño before you add it to the salsa so you know what heat level you're working with; some are gentle, others are aggressive.
  • Have all your ingredients prepped and bowls ready before the skillet hits the stove, because once that chicken goes in, you're committed to staying present.
03 -
  • If your mango is slightly underripe, give the salsa an extra squeeze of lime and a touch of honey to balance the texture and brighten the flavor.
  • Toast your jerk seasoning in a dry pan for 30 seconds before mixing it with the chicken marinade if you're using homemade spice—it wakes everything up.
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