I fell head over heels for this dish the first time I made it. I actually prepared it back in January after returning from Costa Rica, when I was obsessed with plantains and inspired by meals I ate at Cafe Milagro. I wanted to create something nodding to their flavors — like jerk chicken — but without the heavy Thanksgiving-like notes I usually dislike from cinnamon and nutmeg. I think this version balances the spices perfectly with coconut rice and sweet cinnamon plantains.
Full disclosure: hormones may have played a role in how much I loved it. I recently had to switch birth control and went through some wild mood swings and cravings. One particularly rough week led me to binge Samoa brownies and feel terrible afterward. Lesson learned: sugar is the enemy.
On a lighter note, I’ve been sharing kitchen sneak peeks on Snapchat and Instagram as we prepare for the wedding in Jamaica. I’m working to get a backlog of recipes ready so meal planning stays seamless for the week of the wedding. If you follow me there you’ll catch behind-the-scenes recipe tests and random life moments. And yes, people ask bizarre things in my messages — boundaries, please.
Baked Jerk Chicken with Coconut Rice & Cinnamon Sweet Plantains
Yield: 3–4 servings
Ingredients
- 1 1/2 pound skinless, boneless chicken breasts
For the Marinade
- 1/4 white onion, roughly chopped
- 4 garlic cloves, roughly chopped
- 2 jalapeños (remove seeds for less spice)
- 3 tablespoons coconut aminos
- 2 tablespoons olive oil
- Juice of 1 lime
- 1 tablespoon dried thyme
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon allspice
- 1/2 teaspoon black pepper
- Couple pinches of salt
For the Side Dish
- Coconut rice
- Tomatillo coconut guacamole (optional)
For the Cinnamon Sweet Plantains
- 1/2 cup coconut oil or ghee
- 3 ripe (brown) plantains, peeled and sliced at an angle into 1-inch slices
- 1 teaspoon cinnamon
- Healthy pinch of salt
For Garnish
- Green onions, sliced
- Lime wedges
Instructions
- Place all marinade ingredients (onion, garlic, jalapeños, coconut aminos, olive oil, lime juice, thyme, ginger, cinnamon, nutmeg, cloves, allspice, black pepper, and salt) into a blender and puree until smooth. Transfer the marinade to a bowl, add the chicken, coat thoroughly, and refrigerate for at least 24 hours for best flavor.
- Prepare the guacamole and refrigerate to chill. Make the coconut rice and keep it warm over low heat while you finish the rest of the meal.
- Preheat the oven to 425°F (220°C). Place the marinated chicken in a cast-iron skillet or ovenproof dish and pour any remaining marinade over the top. Bake for 15–20 minutes or until the chicken reaches an internal temperature of 160–165°F (71–74°C) and juices run clear. Let the chicken rest a few minutes before slicing.
- While the chicken bakes, heat the coconut oil or ghee in a sauté pan over medium heat. Use enough fat to come about halfway up the plantain slices. When the oil is hot (a drop of water should sizzle), toss the plantain slices with cinnamon and a pinch of salt. Fry about 2 minutes per side, or until golden brown. Work in batches if needed to avoid overcrowding.
- To serve, plate the coconut rice, sliced jerk chicken, cinnamon sweet plantains, and a scoop of guacamole. Garnish with sliced green onions and lime wedges.
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