Grilled Chicken and Plantains Jamaican Style
Get ready to transport your taste buds straight to the Caribbean with this irresistible Grilled Chicken and Plantains Jamaican Style recipe! Juicy, bone-in chicken thighs are marinated in a vibrant blend of scallions, garlic, fresh ginger, warm spices like allspice and cinnamon, and a hint of heat from optional scotch bonnet peppers, delivering bold, authentic Jamaican flavors. Paired with perfectly caramelized, buttery grilled plantains, this dish strikes the perfect balance between smoky, sweet, and spicy. Quick to prep yet packed with tropical flair, this recipe makes an impressive and satisfying dinner option, perfect for weeknights or backyard cookouts. Garnish with fresh lime wedges and scallions for a vibrant finish and enjoy a taste of paradise. Ideal for grilling enthusiasts searching for unique twists on chicken recipes, this dish is a must-try!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 3 whole ripe plantains
- 4 stalks scallions (green onions), chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon allspice
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1 piece scotch bonnet pepper (finely chopped, optional)
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons vegetable oil
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon butter (for grilling plantains)
Instructions
In a large mixing bowl, combine scallions, garlic, ginger, allspice, cinnamon, paprika, scotch bonnet pepper (if using), soy sauce, lime juice, vegetable oil, brown sugar, salt, and black pepper to create the marinade.
Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 2 hours, preferably overnight.
Preheat your grill to medium heat.
Peel the plantains and slice them into thick diagonal pieces, about ¾-inch thick.
Brush the plantain slices lightly with vegetable oil and set aside.
Remove the chicken from the marinade and place it on the grill. Cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred.
In the last 10 minutes of cooking the chicken, place the plantain slices on the grill. Cook for 3-5 minutes on each side until they develop grill marks and are softened and caramelized.
Brush the grilled plantains lightly with melted butter for added richness.
Serve the grilled chicken alongside the caramelized plantains on a platter. Optionally, garnish with chopped scallions or fresh lime wedges.
Nutrition Facts
Calories |
566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 873 mg | 38% | |
| Total Carbohydrate | 67.2 g | 24% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 22.4 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1143 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
