Jerk Chicken with Fried Plantain

Ingredients:

  • Chicken thighs or drumsticks: 8 pieces

  • Olive oil: 2 tbsp

  • Lime wedges: For serving

  • Fresh cilantro: For garnish

Jerk Marinade

  • Scotch bonnet peppers (seeded and chopped): 2

  • Garlic (minced): 4 cloves

  • Fresh ginger (grated): 1 tbsp

  • Green onions (chopped): 3

  • Thyme leaves: 2 tbsp

  • Ground allspice: 2 tsp

  • Ground cinnamon: 1/2 tsp

  • Ground nutmeg: 1/2 tsp

  • Soy sauce: 2 tbsp

  • Brown sugar: 2 tbsp

  • Lime juice: 2 tbsp

  • Salt: 1 tsp

  • Black pepper: 1 tsp

Fried Plantain

  • Ripe plantains (sliced): 2

  • Olive oil: 2 tbsp

  • Salt: To taste

Instructions:

Prepare the Jerk Marinade: In a blender or food processor, combine the Scotch bonnet peppers, minced garlic, grated ginger, chopped green onions, thyme leaves, ground allspice, ground cinnamon, ground nutmeg, soy sauce, brown sugar, lime juice, salt, and black pepper. Blend until smooth.

  1. Marinate the Chicken: Rub the jerk marinade all over the chicken thighs or drumsticks, making sure to get under the skin and into all the crevices. Cover and refrigerate for at least 4 hours, preferably overnight.

  2. Grill the Chicken: Preheat the grill to medium-high heat. Remove the chicken from the marinade and place it on the grill. Grill for 20-25 minutes, turning occasionally, until the chicken is cooked through and has a nice char. The internal temperature should reach 75°C (165°F).

  3. Prepare the Plantains: While the chicken is grilling, heat olive oil in a large skillet over medium heat. Add the sliced plantains and fry until golden brown on both sides, about 2-3 minutes per side. Remove from the skillet and drain on paper towels. Sprinkle with salt to taste.

  4. Plate the Dish: Arrange the grilled jerk chicken on a plate with the fried plantains.

  5. Garnish and Serve: Garnish with fresh cilantro and serve with lime wedges on the side.