Jerk Chicken Lettuce Cups (Printable)

Tender, spicy jerk chicken served in crisp lettuce with mango salsa and coconut crema.

# 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 fresh 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 fresh lime juice
16 - 1/2 teaspoon honey, optional
17 - Pinch of salt

→ For Serving

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

# Method:

01 - In a medium bowl, combine chicken pieces, jerk seasoning, olive oil, lime juice, and salt. Toss thoroughly to coat evenly. Let 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 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. Transfer to a clean plate.
05 - Arrange lettuce leaves on a serving platter. Spoon cooked jerk chicken into each leaf, top with mango salsa, and drizzle with coconut crema. Garnish with fresh cilantro leaves and serve with lime wedges.

# Expert Advice:

01 -
  • It comes together in less than an hour, which means you can pull off a restaurant-quality appetizer without the stress.
  • The combination of crispy lettuce, spicy chicken, and cooling coconut crema feels like you're eating something indulgent while actually being pretty light.
  • Naturally gluten-free and easily made dairy-free, so it works for almost any table you're feeding.
02 -
  • Don't skip the marinating step—I learned the hard way that jerk seasoning needs time to actually flavor the chicken, not just coat it.
  • If your lettuce leaves are at all wilted or soft, chill them for a few minutes before assembling—they need to be crisp to hold the weight of the toppings without collapsing.
03 -
  • Don't cut your chicken into pieces that are too small—they'll dry out faster and lose that charred exterior you're after.
  • If the coconut crema seems too thick, thin it with a tiny splash of coconut milk rather than more lime juice, which will throw off the balance.
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