Jerk Chicken

Jerk Chicken Recipe
Photo: Lain Bagwell; Styling: Cindy Barr
Jerk chicken is seasoned with habanero chiles, which are native to Jamaica. For even more fire, use additional habanero chiles with their seeds, or add a teaspoon or two of habanero hot sauce. Serve with sautéed okra and tomatoes.


6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 276
Caloriesfromfat 17 %
Fat 5.3 g
Satfat 2.8 g
Monofat 1 g
Polyfat 0.6 g
Protein 40.4 g
Carbohydrate 14.9 g
Fiber 1.8 g
Cholesterol 104 mg
Iron 1.8 mg
Sodium 427 mg
Calcium 36 mg


1/3 cup diced yellow onion
1/4 cup finely chopped green onions
2 tablespoons cider vinegar
2 teaspoons brown sugar
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
3/4 teaspoon ground allspice
1/2 teaspoon ground nutmeg
2 garlic cloves, chopped
1 habanero pepper, quartered
6 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
Cooking spray
2 soft black plantains (about 1 pound)
1/2 cup light coconut milk
1 tablespoon butter
1/4 teaspoon salt


To prepare chicken, combine first 10 ingredients in a food processor; pulse 30 times or until finely chopped. Spoon onion mixture into a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator overnight, turning bag occasionally.

Prepare grill.

Remove chicken from bag; discard marinade. Sprinkle chicken with 1/2 teaspoon salt. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done.

To prepare plantains, peel plantains, and cut into 1-inch pieces. Cook plantains in boiling water 20 minutes or until tender; drain. Combine plantains, coconut milk, butter, and 1/4 teaspoon salt in a medium bowl; mash to desired consistency. Place 1/3 cup plantain mixture on each of 6 plates, and top each serving with 1 chicken breast half.


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