Caribbean Jerk Chicken Plate
Grilled chicken marinated in jerk spices served with a starchy side and fresh vegetables. Plate composition allows protein, starch, and produce swaps to create varied meals from one base template.
Ingredients
Method
Combine jerk seasonings, lime juice, garlic, ginger, and a small amount of oil in a mixing bowl to form a paste.
Coat chicken pieces evenly with marinade, cover, and refrigerate for at least 2 hours or up to 12 hours.
Preheat grill or grill pan to medium-high heat. Remove chicken from refrigerator 10 minutes before cooking.
Grill chicken 6–8 minutes per side, until internal temperature reaches 165°F for breast or 175°F for thigh. Let rest 5 minutes.
Divide cooked starch base among four plates.
Top each with one grilled chicken portion.
Arrange fresh bell pepper, red onion, and cucumber around the plate in separate sections.
Sprinkle cilantro over the plate and place a lime wedge on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
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