Jamaican Jerk grilled Chicken with plantains and Okras fusion ethnic food concept Recipe by David Tsang for restaurants, foodservice operators, research and development chefs.

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Hot Deli Program

Jamaican Jerk Chicken with Plantains and Okra

Fusion Ethnic Food Recipe

Caribbean Jerk fusion ethnic recipe with grilled chicken, sautéed plantains, okra

and Jalapeños in Starport Foods Smokey Passion Jerk sauce

		Ingredient List for 2 Servings
	1/2 C.	Smokey Passion Jerk Sauce (Starport 130)
	2-8 oz.	Chicken breast, skin-on, boneless
	1 ea.	Plantain
	4 oz.	Okras, 1/2" round (or frozen okras)
	2 ea.	Red jalapeños, thin sliced rings
	2 Tbsp.	Extra virgin olive oil
	1/4 C.	White wine
	3 Tbsp.	Butter

Instructions:

Marinate chicken breasts with 2 Tbsp. Smokey Passion Jerk Sauce and 1 Tbsp. of olive oil about 30 minutes or more. (Save marinade for basting)
Cut plantains in half, slit peel lengthwise and remove peel then slice to 1/8” slices. Deep fry plantain at 350 F until golden, remove and set aside.
Trim ends of okra and cut in ½” rounds.
Trim ends of jalapeño and cut to thin rings and remove seeds.
Heat a grill. When hot, place chicken with skin side down on grill. Turn and baste every 3-4 minutes with leftover marinade. Cook 20-25 minutes or until done.
Chicken may be pre-cooked in oven at 350 F until done and finished on grill.
Meanwhile, heat a sauté pan on medium heat. Add butter and sauté okra until softened about 3 minutes, then add jalapeño.
Add white wine, fried plantains and 2 Tbsp. of Smokey Passion Jerk Sauce, mix well and remove.
Portion vegetables on plate and dress each chicken breast with 2 Tbsp. each of fresh Smokey Passion Jerk Sauce before serving.

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