Jamaican spiced grilled Jerk Chicken with rice, black beans, cilantro, fresh pineapple and mango, and red peppers.
In a large Ziploc bag or bowl, mix all marinade ingredients together. If you so desire, you may add oil for extra juiciness. I suggest piercing the chicken with a fork to allow for the marinade to penetrate the chicken.
Let marinate in the refrigerator for at least 30 minutes. 4-8 hours is ideal. When ready to cook, preheat the grill to medium heat. Brush grill with oil to prevent sticking. Place chicken on the grill. Cook for approximately 5 - 6 minutes per side, depending on the thickness of the chicken. The internal temperature of the chicken should reach 165 degrees. Remove chicken from grill and let rest for 5 minutes.
Cook rice according to package instructions. Make sure to salt the water when cooking the rice. For extra flavor, toss black beans with scallions, cilantro, and lime juice.
To assemble bowls, layer rice, beans, peppers, pineapple, mango, cilantro, lime wedges.