Caribbean Jerk Chicken Recipe

Recipe courtesy Silvertone Bar & Grill
TOTAL TIME: 50 min
Prep: 20 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

FOR THE CARIBBEAN JERK CHICKEN:
  • 1 tablespoon salt
  • 1 tablespoon chives
  • 8 boneless chicken breasts, about 6 ounces each
  • Red wine (enough to dip chicken into)
  • 4 servings basmati rice, cooked according to package directions
FOR THE BUTTER SAUCE:
FOR THE FRIED BANANAS:
  • 4 ripe bananas cut in 1/2, lengthwise, then in thirds (24 pieces total)
FOR THE CARIBBEAN JERK CHICKEN:
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    Directions

    Preheat grill to medium-high heat and oven to 500 degrees F.
    Combine all dry ingredients in a bowl. Set aside. Rinse chicken with cold water and pat dry. Dip in red wine, then in dry seasonings. Place on preheated grill and cook for 5 to 8 minutes. Finish in the preheated oven for about another 10 minutes.
    Saute shallots until they begin to become translucent. Add the white wine and reduce by half. Add heavy cream and reduce again by half. Add butter, salt and pepper and cook until butter is completely melted.
    Dip bananas into all-purpose flour. Deep-fry until the bananas become crisp on the outside.

    Pour butter sauce on a dinner plate. Sprinkle with hot sauce. Place 2 chicken breasts over the butter sauce, add 6 pieces of fried banana and white rice. Serve immediately.

    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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