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I personally use and love these products in my kitchen. I only recommend what I trust!
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Growing up, my Auntie Marie’s jerk chicken was legendary. Every family gathering was incomplete without it and her secret recipe, whispered down through generations, always brought smiles and maybe a few tears (from the scotch bonnet peppers, of course!). This recipe is my humble attempt to capture that magic. Its a dish that speaks of sunny afternoons, loud music, and the unbreakable bonds of family. The char on the chicken, the sweetness of the plantains—it’s more than just food; it’s a memory, a feeling. I can almost hear her laughter echoing as I prep the marinade. I've tweaked her version, maybe a little too much, to better suit the modern kitchen and my personal tastes. I remember one time, when i was about 10 years old, I tried to recreate her recipe but I accidentally used sugar instead of salt. It was a disaster, but even then, surrounded by a sugary, spicy mess, we laughed and ate it anyway.
Jerk chicken is more than just grilled chicken; it’s an experience. The combination of scotch bonnet peppers, allspice, thyme, and other aromatic spices creates a flavor profile that is both fiery and complex. Grilling the chicken over an open flame infuses it with a smoky char that perfectly complements the spicy marinade. The grilled plantains add a sweet counterpoint, their caramelized sugars providing a welcome relief from the heat. Trust me when I say that this dish has become a staple in my household, not only for its incredible taste but also for the memories it evokes. There are many ways to do it, and you should try your own thing to create the recipe that your family loves the most. My first recipe for it wasn't very good, and I almost gave up. I'm so glad I didnt!
Required Equipments
- Blender or Food Processor
- Large Bowl or Resealable Bag
- Grill
- Meat Thermometer
- Knife
- Cutting Board
Jerk Chicken with Grilled Plantains: Frequently Asked Questions
Jerk Chicken with Grilled Plantains
Experience the vibrant flavors of the Caribbean with this Jerk Chicken recipe, perfectly complemented by sweet, caramelized grilled plantains. The chicken, marinated in a fiery blend of spices, and the plantains are grilled to a smoky perfection, offering an irresistible sweet and spicy contrast.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- **Prepare the Jerk Marinade:** In a blender or food processor, combine the scallions, scotch bonnet peppers (remove seeds for less heat if desired - I always regret leaving them in!), garlic, ginger, thyme, allspice, soy sauce, brown sugar, olive oil, lime juice, nutmeg, cinnamon, and salt. Blend until smooth, forming a vibrant, fragrant paste.
- **Marinate the Chicken:** Place the chicken pieces in a large bowl or resealable bag. Pour the jerk marinade over the chicken, ensuring each piece is thoroughly coated. Massage the marinade into the chicken. Cover the bowl or seal the bag and refrigerate for at least 4 hours, or preferably overnight. The longer it marinates, the more intense the flavor will be.
- **Prepare the Grill:** Preheat your grill to medium-high heat. If using a charcoal grill, arrange the coals to create a two-zone fire, with one side hotter than the other. This allows you to move the chicken to a cooler zone if it starts to char too quickly.
- **Grill the Chicken:** Remove the chicken from the marinade, letting any excess drip off. Place the chicken pieces on the hot side of the grill. Grill for about 6-8 minutes per side, until nicely charred and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). If the chicken starts to burn, move it to the cooler side of the grill to finish cooking.
- **Prepare the Plantains:** While the chicken is grilling, peel the plantains and slice them in half lengthwise or into 1-inch thick rounds. Brush the plantains with melted butter or coconut oil.
- **Grill the Plantains:** Place the plantains on the grill, preferably on a slightly cooler part of the grill or after the chicken is done to avoid excessive charring. Grill for 3-4 minutes per side, until they are golden brown and caramelized. The natural sugars in the plantains will create a delicious, sticky crust. The insides will be soft and sweet.
- **Rest and Serve:** Once the chicken is cooked through, remove it from the grill and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken. Serve the jerk chicken hot with the grilled plantains on the side. Garnish with fresh cilantro or a squeeze of lime, if desired. I know I prefer to add a bit more scotch bonnet to really get my temperature up, but I digress.
- **Serve and Enjoy** I like to serve with a side of coconut rice, that perfectly balances the flavors on your palatte. Its also good on sandwiches. I know a lot of people dont think of it that way, but that's something my mom taught me! So this ones to her.
📝 Notes
- For less heat, remove the seeds and membranes from the scotch bonnet peppers before using. Adjust the amount of peppers to your preference.
- Marinating the chicken overnight will result in the most flavorful and tender chicken.
- If you don't have a grill, you can bake the chicken in a preheated oven at 375°F (190°C) for 30-40 minutes, or until cooked through.
- Serve with coconut rice and peas for a complete Caribbean meal.
🍎 Nutrition
Calories: 600 kcal
Protein: 50 g
Fat: 30 g
Carbohydrates: 45 g
Fiber: 5 g
Calcium: 80 mg
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