Cookie Policy

We use Cookies to improve user experience. You can learn more about our Cookie Policy Here

Search

Use translation key: BASKET_MODAL_EMPTY

Jerk marinated chicken with grilled plantain

Jerk marinated chicken with grilled plantain

Ingredients

2 chicken breasts, approx. 200-250g
1-2 plantain, skin removed and sliced
1 tbsp olive oil
Salt and pepper to taste

For the marinade –

¼ tsp allspice
¼ tsp ground ginger
½ tsp dried thyme
1 tbsp soy sauce
2 tsp scotch bonnet sauce
2 tbsp olive oil
3 cloves garlic, minced
Salt and pepper to taste

To serve: rice and peas

Cooking Time 10-15 mins

Recipe Category Dinner

Prep Time 20+ mins

Dietary Meat

Grill: George Foreman Evolve Precision Grill

Serves: 2

Combine all the marinade ingredients together and mix well. Set aside 3 tbsp of marinade to brush on top after cooking. Add the chicken breasts, coat and leave to marinate for at least 20 minutes.
Toss the sliced plantain in the olive oil and season.
Pre heat the grill to 220ºC and the probe temperature to 75ºC.
Insert the probe into the largest part of the chicken breast and cook until done.
Add plantain to the grill and cook for 3-6 minutes.
Once cooked serve up with rice and peas.