Jerk Chicken Plate
Grilled chicken marinated in jerk spices served with rice, beans, and roasted vegetables. Customizable grain, legume, and vegetable components adapt the plate to different diets and preferences.
Ingredients
Method
Pat chicken pieces dry and place in a shallow bowl.
Combine jerk seasoning, lime juice, and olive oil in a small bowl to form a paste.
Coat chicken evenly with the jerk paste, cover, and refrigerate for at least 15 minutes (or overnight).
Toss bell pepper, red onion, and plantain slices with a light coat of oil, salt, and black pepper.
Prepare rice or chosen grain according to package directions while chicken marinates.
Warm beans in a small pot or microwave; season lightly with salt and pepper.
Preheat grill or grill pan to medium-high heat.
Grill chicken for 6–8 minutes per side until internal temperature reaches 165°F and grill marks appear.
On the same grill, cook plantain slices and bell pepper until charred and tender, about 4–5 minutes per side.
Grill red onion wedges until softened and lightly charred, about 3–4 minutes per side.
Divide cooked grain among serving plates and top with warm beans.
Place one piece of jerk chicken on each plate alongside roasted plantain, bell pepper, and onion.
Serve hot with lime wedges on the side for squeezing.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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