🍽️ Recipe Description
This Jerk Chicken Plate brings the heat and soul of Caribbean cooking straight to your table. Smoky, spicy marinated chicken is grilled or roasted until charred and juicy, then served with fragrant rice & peas and sweet caramelized plantains.
It’s bold, balanced, and deeply satisfying.
🥣 Ingredients
🍗 Jerk Chicken
4 chicken thighs or drumsticks
2 tbsp soy sauce
1 tbsp lime juice
2 tbsp olive oil
2 tsp allspice
1 tsp paprika
1 tsp thyme
2–3 cloves garlic (minced)
1 tsp brown sugar
1 tsp chili powder or Scotch bonnet paste (adjust heat)
Salt & black pepper
🍚 Rice & Peas
1 cup rice
1/2 cup kidney beans (canned or cooked)
1 cup coconut milk
1 cup water
1 garlic clove (optional)
1 tsp thyme
Salt to taste
🍌 Fried Plantains
2 ripe plantains (yellow with black spots)
Oil for frying
Optional: pinch of salt or cinnamon
👨🍳 Step-by-Step Instructions
🍗 Chicken
Mix all marinade ingredients and coat chicken well.
Let marinate at least 1–2 hours (overnight is best).
Grill or bake at 200°C (400°F) for 35–45 minutes until charred and cooked through.
🍚 Rice & Peas
Combine rice, beans, coconut milk, water, garlic, thyme, and salt.
Cook until rice is fluffy and liquid is absorbed.
🍌 Plantains
Slice plantains diagonally.
Fry in hot oil until golden and caramelized.
Drain and lightly salt.
💪 Nutrition (Approx per serving)
Calories: 780 kcal
Protein: 45g
Carbs: 85g
Fat: 30g
Fiber: 6g
