Jerk-Spiced Chicken Bowl
Chef Nelson’s jerk chicken bowl brings sweet Caribbean heat, with spice-rubbed chicken thighs marinated in warming spices and fiery chiles, then grilled until smoky and charred. To cool it down, a scoop of juicy pineapple salsa is served alongside zesty cilantro-lime brown rice and garlicky spinach. Warning: May cause spontaneous island daydreaming.
Nutritional facts
Protein
49g
Carbs
70g
Calories
670
Fat
24g
Ingredients
Nutmeg, Mango, Chicken Thigh, Canola and Olive Oil Blend, Habanero Peppers, Red Onion, Allspice, Spinach, Pineapple, Black Pepper, Cilantro, Garlic, Cinnamon, Light Soy Sauce, Kosher Salt, Brown Rice, Light Brown Sugar, Apple Cider Vinegar, Lime Juice, Green Onion, Thyme, Orange Juice, Ginger, Green Bell Pepper
Reviews
4.0
Based on 75 reviews
Jimmy · 05/07/25
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About Nelson Brizuela
Chef Nelson Brizuela came to the u.s. in 2006 from El Salvador and began his first job in the restaurant industry at Mantilini. Beginning as a dishwasher, Chef Brizuela worked on building his culinary skills and determined to reach the position of head chef! He was proudly a part of the family at Mantilini for 10 years, until they closed their doors. After Mantilini, Chef began working at Hinoki & The Bird, under Executive Chef Brandon Kida, where he has continued to develop his techniques as a chef and a leader. Hinoki is a Japanese-American fusion restaurant where, as a sous chef, Brizuela has ventured into classic dishes like lobster, BBQ, ceviche and more. Under the mentorship of Chef Kida, Chef Brizuela has pushed to further develop his talents and, with chef Kida’s guidance, Brizuela has decided to take the opportunity to create his own “Revolution Kitchen.” The base of his dishes will focus on traditional cuisines with a modern twist.
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