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.
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
2 soft black plantains (about 1 pound)
1/2 cup light coconut milk
1 tablespoon butter
1/4 teaspoon salt
How to Make It
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.
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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Bland. There was little depth or complexity (or heat) in this recipe. HOWEVER............the mashed plantains were a fantastic side dish. My recomendation is to find a better jerk recipe but keep this one around just for those plantains. It's a quick, easy, and tasty side with sweetness to balance out the bolder flavors of the grill.
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