Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

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.

Mark Scarbrough
Recipe by Cooking Light May 2007

Gallery

Lain Bagwell; Styling: Cindy Barr

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

276 calories; calories from fat 17%; fat 5.3g; saturated fat 2.8g; mono fat 1g; poly fat 0.6g; protein 40.4g; carbohydrates 14.9g; fiber 1.8g; cholesterol 104mg; iron 1.8mg; sodium 427mg; calcium 36mg.
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