Instructions for best Chiquita Plantains & Spicy Jerk Chicken Recipe
Combine jerk seasoning, chiles, garlic, onions, lime juice and olive oil in a 1-gallon zip-close bag, and mix well. Add chicken thighs to the marinade in bag. Marinate, refrigerated, overnight or for at least 8 hours. About 1/2 hour before you're ready to grill, peel plantains and slice in diagonal slices 1/2-inch thick. Place in a sauce pan, cover with water and bring to a boil. Boil for 15 minutes or until plantains are soft. (Note: if using very ripe, soft plantains you can skip this step.). While plantains are cooking, combine brown sugar, allspice, lime juice and zest, remaining oil and hot sauce in a heat-safe bowl. Drain soft plantains and add to the brown sugar mixture in bowl. Toss to coat; set aside. Heat grill to medium-high heat. Remove chicken from marinade and place on hot grill; discard marinade. Grill for about 8 minutes per side, or until cooked to 165 degrees F. Cooking time will vary based on heat of the grill and thickness of the chicken. Remove from grill and cover to let rest. Toss plantains in brown sugar mixture, then cook on grill, about 2 minutes per side or until grill marks appear. Slice chicken into strips and serve with grilled plantains.
Tip: For best results, prepare jerk seasoning and marinate chicken the day before serving.
To make your own Jerk Seasoning, in a small bowl combine 1/2 tsp. Cayenne pepper, 1 tsp. Black pepper, 1/2 tsp. Cinnamon, 1 tsp. ground Allspice, 1/2 tsp. ground Nutmeg, 1/2 tsp. ground Thyme, 1 Tbsp. Salt, and 1/4 cup Brown Sugar. Stir until well-blended.