Jamaican Jerk Grilled Chicken with Plantain and Okra
For home cooks:
You can order products online from
Starport Gourmet, Walmart and Amazon.
Jamaican Jerk Grilled Chicken with Plantain and Okra
Serves: 2
Ingredients
| ¾ C | Jamaican Jerk Sauce (GF) |
| 2 8 oz | Chicken breasts, skin-on, boneless |
| 1 ea | Plantains, bias cut ⅛” |
| 4 oz | Okras, rounds, cut ½” |
| 2 ea | Red jalapenos, cut into thin rings |
| 2 Tbsp | Extra virgin olive oil |
| ¼ C | White wine, optional |
| 3 Tbsp | Butter or olive oil |
Instructions
- Marinate chicken with ¼ C. of Jamaican Jerk Sauce and 1 Tbsp. of olive oil for at least 30 minutes (save marinade for basting).
- Cut plantain in half, slit peel lengthwise, remove peel then slice into ⅛” slices. Deep fry plantain at 350°F until golden, remove and set aside.
- Trim ends of okras and cut in ½” rounds.
- Trim ends of jalapenos and cut to thin rings and remove seeds.
- Heat a grill on high heat, when hot, place chicken with skin side down on grill turn and baste about every 5 minutes with leftover marinade. Cook 20-25 minutes or until done.(160F internal temperature)
- Chicken may be pre-cooked in oven at 350F until done and finish on grill.
- Meanwhile heat a sauté pan at medium heat. Add butter and sauté okras until softened about 3 minutes then add jalapeno.
- Add white wine, fried plantain and ¼ C. of Jamaican Jerk Sauce, mix well and remove.
- Portion vegetables on plate and dress each chicken breast with remaining Jamaican Jerk Sauce before serving.
For home cooks:
You can order products online from
Starport Gourmet, Walmart and Amazon.
