Smoky Caribbean Jerk Chicken with Mango Salsa and Grilled Plantains

Allergens

Soy, Gluten-free

Ingredients

• 4 chicken breasts, bone
• in and skin
• on
• 1/2 cup soy sauce
• 1/4 cup apple cider vinegar
• 1/4 cup freshly squeezed lime juice
• 3 tablespoons brown sugar
• 2 tablespoons Jamaican jerk seasoning
• 1 tablespoon freshly grated ginger
• 1 tablespoon minced garlic
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper
• Salt and freshly ground black pepper, to taste
• 2 ripe mangoes, diced
• 1 small red onion, finely chopped
• 1 jalapeño, seeds removed and finely chopped
• Juice of one lime
• 4 green plantains
• 2 tablespoons coconut oil
• Fresh cilantro, for garnish

Instructions

1. In a large resealable plastic bag or shallow dish, combine the soy sauce, apple cider vinegar, lime juice, brown sugar, jerk seasoning, ginger, garlic, allspice, cinnamon, nutmeg, cayenne pepper, salt, and black pepper. Mix well to combine.
2. Add the chicken breasts to the marinade, ensuring they are fully coated. Seal the bag or cover the dish, and refrigerate for at least 4 hours, or overnight for best results.
3. Preheat a grill or grill pan to medium high heat. Remove the chicken from the marinade, allowing any excess liquid to drip off. Discard the remaining marinade.
4. Place the chicken on the grill and cook for 5 6 minutes per side, or until cooked through and the internal temperature reaches 165°F. Remove from the grill and let rest for a few minutes before serving.
5. In a medium bowl, combine the diced mangoes, red onion, jalapeño, lime juice, salt, and black pepper. Taste and adjust seasoning as needed.
6. Peel and slice the plantains into 1/2 inch thick rounds. Heat the coconut oil in a large skillet over medium heat. Add the plantain slices and cook until golden brown and crispy on both sides, about 4 5 minutes per side. Remove from heat and set aside.
7. To serve, place one chicken breast on each plate, topped with a generous scoop of mango salsa. Add a few grilled plantains alongside, and garnish with fresh cilantro.

Chef’s Insight

To infuse the jerk marinade with even more flavor, toast the spices before grinding them together.

Notes

Use freshly squeezed lime juice for the best flavor.