Jerk Chicken Tacos, Caramelized Plantains, Poblano Peppers And Onions

4 Servings
Total Time 30 minutes


For the Jerk Chicken

  • 2 lbs boneless skinless chicken thighs
  • 2 tablespoons jerk spice
  • 2 tablespoons dark rum
  • 1 tablespoon brown sugar
  • ¼ cup vegetable oil
  • 2 tablespoons chopped parsley
  • 1 teaspoon Kosher salt

For the Garnish

  • 1 cup Big Banana Ripe Plantain Slices cut into finger sized pieces
  • ¼ cup small diced Poblano peppers
  • ¼ cup small diced onions
  • 3 tablespoons butter
  • ¼ teaspoon Kosher salt


For the Jerk Chicken

  • Combine all ingredients and marinate for 1 hour.
  • Grill until fully cooked.
  • Rest for 10 minutes.
  • Slice into thin strips

For the Garnish

  • Heat skillet on medium high heat.
  • Add butter and brown.
  • Add plantains and proceed to caramelize.
  • Add Poblano peppers and onions.
  • Continue to caramelize.
  • Finish with salt.

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