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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
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 |
cooking spray |
2 soft black plantains (about 1 pound) |
1/2 cup light coconut milk |
1 tablespoon butter |
1/4 teaspoon salt |
Directions:
1. 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.
2. Prepare grill.
3. 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.
4. 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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