# What You'll Need:
→ Jerk Chicken
01 - 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2 tbsp jerk seasoning
03 - 1 tbsp olive oil
04 - 1 tbsp lime juice
05 - 1/2 tsp 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 tbsp 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 tbsp coconut milk
15 - 1 tbsp lime juice
16 - 1/2 tsp honey, optional
17 - Pinch of salt
→ To Serve
18 - 8 large butter lettuce leaves or romaine hearts
19 - Fresh cilantro leaves for garnish
20 - Lime wedges
# How to Make It:
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 a minimum of 15 minutes to allow flavors to infuse.
02 - While chicken marinates, combine diced mango, red onion, bell pepper, jalapeño, cilantro, lime juice, and salt in a separate bowl. Mix gently until evenly combined. Set aside until ready to assemble.
03 - In a small bowl, whisk together yogurt, coconut milk, lime juice, honey if using, and salt until the mixture reaches a smooth, pourable consistency. Refrigerate until service.
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 with light charring on the edges. Transfer to a clean plate.
05 - Arrange lettuce leaves on a serving platter. Distribute cooked jerk chicken evenly among the leaves, top each with mango salsa, and drizzle with coconut crema. Garnish with additional cilantro and serve with lime wedges.
