Jerk marinated chicken breasts with grilled plantains
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 560, total fat 13 G., saturated fats G., proteins 46 G., carbohydrates 70 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 560, total fat 13 G., saturated fats G., proteins 46 G., carbohydrates 70 G., fiber G., cholesterol mg, sodium mg, sugar G.
Jerk marinated chicken breasts with grilled plantains - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 chicken breast fillets (170 to 230 g each)
- 2/3 cup tomato sauce
- Juice of 1.5 limes, plus wedges for serving
- 3 tbsp. Jamaican spicy jerk marinade
- 3 tbsp. l. brown sugar
- 2 tablespoons vegetable oil, plus more for grilling
- 3 sweet plantains (yellow with black spots), peeled
- 1 bunch of green onions
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Cooking the dish according to the recipe:
- Preheat grill to medium heat.
Whisk together the ketchup and the juice of 1 lime in a small bowl. In a medium bowl, combine 2 tablespoons of the marinade, 2 tablespoons of brown sugar, and 1 tablespoon of vegetable oil. Add the chicken to the marinade and toss to combine. Combine the remaining 1 tablespoon of the marinade, 1 tablespoon of brown sugar, and the juice of 1/2 a lime in a small bowl. Microwave for 30 seconds to dissolve the sugar; stir.
Cut the plantains in half and place in a bowl with the onion, the remaining 1 tablespoon vegetable oil, 1/2 teaspoon salt and a few pinches of ground pepper.
Lightly grease the grill grate. Grill the chicken breasts, turning occasionally, for 10 to 12 minutes. Grill the plantains and green onions for 4 to 5 minutes. - Coat the jerk chicken with the lime mixture and jerk paste. Coarsely chop the banana and green onion and mix together. Serve the jerk chicken with fried plantains, lime ketchup, and lime wedges.
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