Pan Seared Jerk Chicken with Plantains brings the love of Caribbean food right into your kitchen. Tender & mildly spiced Chicken pan seared to perfection served with crispy fried Plantain chips that makes for an easy dinner without leaving your home.
Jerk Chicken is a spicy meat dish that originated in Jamaica. It is enjoyed in many restaurants and households locally. While I love a bit of heat, I tend to find the traditional Jerk Chicken recipes a bit too spicy and don’t always get to enjoy the warmth it provides. Flavors of garlic, thyme, allspice, cumin, cinnamon, nutmeg, paprika, cayenne pepper amongst others. I love great flavor on a variety of meat options which I can be tailor to my taste. Since I wanted to essence of the Jerk flavor without the added heat in traditional recipes, I picked up some dry Jerk seasoning and went to work with it.
Sweet Plantains are green Plantains that have turned yellow. Many use green Plantains for Tostones and fry twice to yield crispy variations. Sweet Plantains are opposite and are sweet and tender. The darker the skin (skin starts to turn black) the sweeter the flavor. When fried, the sugars begin to caramelize creating almost a dessert like sweetened Plantain. I enjoy along side any protein and are absolutely delicious.
Pan Seared Jerk Chicken with the addition of Plantains is a perfect mixture for Jerk inspired Chicken with a Caribbean vibe. A perfect companion to steamed Coconut Rice and a Cilantro Lime Crema to take this dish over the top. Lastly, serve it along side a fun Rum Punch cocktail to a night of Island music and enjoy! Put this on your list of recipes to try and you will be happy that you did. It’s easy, simple and heat inspired. What more can you ask for?
Pan Seared Jerk Chicken with Plantains
Equipment
- Cast Iron Skillet I used one with ridges for grilled affect.
- Frying Pan
- Cutting Board
- Knife
- Large Ziplock Bag Big enough to place Chicken inside.
Ingredients
Poultry
- 4 Chicken Breast Boneless & Skinless
Fruit
- 3 Sweet Plantains Peeled & Sliced diagonally into 1/2 inch slices. The darker the skin, the sweeter they are. The sugar in them will caramelize while frying.
Seasonings
- 2 tbsp Garlic Herb Seasoning No Salt
- 1 tsp Onion Powder
- 4 tbsp McCormick Caribbean Jerk Seasoning May substitute for your prefer brand.
- 2 tbsp Brown Sugar
- 2 tbsp Soy Sauce
- Salt
- Black Pepper
Oil
- 1/4 cup Olive Oil
- Vegetable Oil for frying
- Nonstick Cooking Spray
Other
- Coconut Rice Prepared. May substitute for your preference.
Cilantro Lime Crema
- 1/2 cup Sour Cream
- 1 tbsp Mayo
- 1 tbsp Minced Garlic
- 1/4 cup Cilantro Finely chopped.
- Salt
- Pepper
Instructions
Chicken Preparation
- Place Chicken, Olive Oil, Garlic Herb Seasoning, Onion Powder, Jerk Seasoning, Brown Sugar, Soy Sauce and a generous pinch of Salt & Pepper in a large Ziplock bag and seal. Using your hands, massage all the ingredients together to incorporate and coat the Chicken Breast evenly. Set aside and let it marinade for minimum 30 minutes. This can be done the night before and placed in refrigerator to marinade overnight for better flavor.
Cilantro Lime Crema
- In a small bowl, add Sour Cream, Mayo, Minced Garlic, Cilantro and a generous pinch of Salt & Pepper. Whisk together, cover and place in refrigerator.*** Can substitute for your favorite store bought brand.
Pan Seared Chicken
- Heat Cast Iron Skillet on medium/high. Spray with nonstick cooking spray.
- Remove Chicken from Ziplock Bag gently shaking off excess marinade and place into Skillet. Sear for 8-10 minutes until browned then flip over and continuing searing additional 8-10 minutes until browned or until internal temperature reaches 165℉. Cooking time will vary depending on the size of the Chicken Breast. Remove from Skillet and set on a dish to rest.*** Jerk Seasoning while cooking can be smokey and cause irritation when inhaled so it is recommended to cover Skillet with lid or tinfoil.
Meanwhile – Plantain Preparation
- Fill frying pan with enough oil to just cover Plantain slices. Heat oil on medium.
- Add sliced Plantains in one layer and fry for 3-4 minutes then flip over and continue frying addition 3-4 minutes or until golden brown. Do not overcook them as they will burn quickly. Remove and place on paper towel lined plate and repeat. Cooking time will vary on the size of Plantains you are using.*** I gently smashed mine down and added a sprinkle of Salt. Similar to cooking Green Plantains for Tostones.
Serving
- Place your prepared Coconut Rice on a plate. Slice Jerk Chicken diagonally and place over Rice. Add fried Plantains along the sides, top off with Cilantro Lime Crema and enjoy!!
