Save My neighbor Marcus brought over a container of homemade jerk chicken one humid afternoon, and I watched him assemble it into crisp lettuce cups right at my kitchen counter. The way he layered the charred chicken, bright mango, and creamy coconut sauce made something click for me—this wasn't just food, it was a conversation between flavors. I've made these dozens of times since, and they've become my go-to when I want something that feels both impressive and genuinely easy. There's something about the heat from the jerk spice hitting the sweetness of mango that never gets old.
I made these for a potluck last summer, and they disappeared so fast I didn't even get a photo. One friend came back asking if I'd share the recipe, then another, then suddenly I'm texting the same instructions to half a dozen people. That's when I realized this wasn't just a recipe I liked—it was something people actually wanted to make themselves.
Ingredients
- Boneless, skinless chicken thighs (500 g): Thighs stay juicy when cooked quickly in a hot pan, which is why they're better here than breasts—trust me on this one.
- Jerk seasoning (2 tbsp): Store-bought works perfectly fine, but if you want to go deeper, you can make your own by blending allspice, thyme, scotch bonnets, and spices.
- Olive oil (1 tbsp): Just enough to help the marinade coat everything evenly without making the cups greasy.
- Lime juice (for chicken and crema): Fresh lime is non-negotiable here—bottled tastes thin and flat by comparison.
- Ripe mango (1): You want one that gives slightly when you squeeze it gently, not rock hard and not mushy.
- Red onion, bell pepper, jalapeño: The freshness of these raw vegetables cuts through the richness of the chicken and crema.
- Fresh cilantro (3 tbsp total): This ties everything together with a bright, herbaceous note that feels essential.
- Plain Greek yogurt or coconut yogurt (100 g): The base for your crema—use full-fat if you can, it's noticeably creamier.
- Coconut milk (2 tbsp): Adds a subtle tropical sweetness and makes the crema silky without being heavy.
- Butter lettuce leaves (8 large): Softer and more pliable than romaine, though both work—just pick leaves that are sturdy enough to hold the filling without falling apart.
Instructions
- Season and marinate the chicken:
- Toss your chicken pieces with jerk seasoning, olive oil, lime juice, and salt in a medium bowl until every piece is coated. While you're prepping the other components, let it sit for at least 15 minutes—this gives the spices time to actually penetrate the meat rather than just sitting on the surface.
- Build the mango salsa:
- Combine diced mango, red onion, bell pepper, jalapeño, and cilantro in a separate bowl, then hit it with lime juice and a pinch of salt. The acidity will start breaking down the mango just slightly, marrying all the flavors together beautifully.
- Make the coconut crema:
- Whisk yogurt with coconut milk, lime juice, honey if you're using it, and salt until it's completely smooth and pourable. A tiny drizzle of honey balances the lime's sharpness, but it's optional—taste and adjust as you go.
- Cook the chicken hot and fast:
- Get your skillet screaming hot over medium-high heat, then add the marinated chicken in a single layer and let it sit for a couple minutes before stirring. You're looking for that dark, charred edge on the pieces—that's where the flavor lives.
- Assemble and serve:
- Lay your lettuce leaves on a platter, spoon chicken into each one, then top with mango salsa and a generous drizzle of coconut crema. Finish with cilantro leaves and lime wedges so people can add extra brightness if they want.
Save These cups have become my secret weapon for feeding people without making a big production out of it. There's something deeply satisfying about watching someone build their perfect bite, adjusting the ratio of chicken to salsa to crema exactly how they like it.
The Heat Conversation
Jerk seasoning already brings real heat, but the level varies wildly depending on the brand. I always taste a pinch of the dry seasoning before I commit it to the chicken, so there are no surprises when it hits the pan. If you want more fire, a dash of hot sauce stirred into the mango salsa is smarter than adding it to the chicken—you can control the heat more precisely that way, and people can opt out if they prefer.
The Lettuce Cup Question
Butter lettuce feels almost luxurious because of how tender and pliable it is, but I've had good results with crispy romaine hearts too. The key is picking leaves that are roughly the same size so assembly feels intentional rather than chaotic, and honestly, the lettuce becomes half the eating experience—that fresh crunch balances everything else perfectly.
Building Flavors Forward
The beauty of this dish is that every element can be prepped ahead, which means you're really just cooking chicken and assembling at the last minute. I've made the salsa and crema the morning of, kept them in the fridge, and the flavors actually get better as they sit. The day you serve them, all you need is 20 minutes of your attention, and suddenly you're feeding people something that tastes like you've been thinking about it all day.
- If you're making these for a crowd, prep the lettuce leaves, salsa, and crema up to 4 hours ahead—they improve as they sit.
- Cook the chicken right before serving so it's still warm and the char is still crispy.
- Set out lime wedges separately so people can squeeze extra brightness onto their cups if they want.
Save These lettuce cups have a way of making people slow down and actually taste what they're eating. That's really all you want from food, isn't it?
Kitchen Questions
- → How do I marinate the chicken for best flavor?
Combine chicken pieces with jerk seasoning, olive oil, lime juice, and salt. Toss to coat thoroughly and let sit for at least 15 minutes to allow the flavors to penetrate.
- → Can I make the dish dairy-free?
Yes, substitute Greek yogurt with coconut yogurt in the coconut crema for a dairy-free option without sacrificing creaminess.
- → What lettuce varieties work best for the cups?
Butter lettuce or romaine hearts are ideal choices because they are sturdy yet tender, providing a perfect vessel for holding the fillings.
- → How do I adjust the heat level?
Add more jalapeño to the mango salsa or include a dash of hot sauce in the chicken marinade to increase spiciness according to your taste.
- → What can I serve alongside for a complete meal?
Pair these cups with steamed rice or a crisp lager or citrusy white wine to complement the vibrant flavors and create a satisfying meal.