Before I meander on in this post about an incredible dinner option for you and your family, I want to share with you an Item Brandon came across in the grocery store a couple weeks back. This jerk marinade [pictured above] called “Boston Jerk seasoning, Jamaican Country Style.” I’ve had jerk seasoning both dry and wet on a few items before, and honestly this stuff is out of this world. It’s amazingly powerful in spice and flavor, requiring only 1 teaspoon needed for whatever it is you want to marinate. If you are a jerk seasoning fan or enjoy Jamaican cuisine, check your local grocery store for this marinade and buy some! You will thank me later.
As for this post, one of my absolute favorite menu items in my home is Brandon’s Jerk chicken served with black beans, coconut rice, and roasted bananas [or plantain’s if you prefer] . I ate a lot of chicken as a child so for me chicken is overrated. When I cook with chicken [which I seldom do anymore] I prefer to use chicken thighs for a few reasons: 1.) Dark meat, 2.) It doesn’t get dry like chicken breast does, and 3.) its awesome! You can use breast for this recipe but the wow factor wont be the same. This is a Jamaican dish, so to keep the flavors close and the plate somewhat authentic, I cooked my rice with 1 can of coconut milk instead of water. If your milk evaporates before your rice is cooked you can then add in a little bit of water or milk to finish cooking it. In most traditional Cuban and Jamaican cuisine, fried plantains are added as a side to your meal. I didn’t have plantains on hand, so I substituted using a whole banana roasted in the oven for about 15 minutes, no seasoning or sugar, just slice banana on parchment paper, on a sheet tray, in the oven, BAM. This is an awesome substitute, trust me. Lastly, for the black beans, open 1 15 oz can and pour into a pan [don’t drain the beans] season with some spices and cook until beans are soft. For best results with flavor of chicken, marinate overnight. I really hope you enjoy this dish as much as I do!
Active Time: 25 Minutes
Total Time: 45 Minutes
-1 Package of Chicken Thighs
-1 Teaspoon Boston Jerk Seasoning
-1 Cup rice
-1 15 oz can Coconut Milk
-1 15 Can Black beans
-1/2 Onion, small dice
-1 Garlic clove, brunoise
-1 Teaspoon Cayenne
-1 Tablespoon Cumin
-1 Ripe Banana
-2 Sauce pots
-1 Fry pan
Method of Prep:
-Rub 1 teaspoon of jerk marinade all over chicken thighs until fully coated. Cover, place in refrigerator and marinate over night or for a minimum of 4 hours.
-Turn oven to 350 degrees Fahrenheit. Heat a skillet up add oil and once hot, sear thighs until a light dark and crispy coat appears. Approximately 5 minutes on each side.
-Once chicken is seared, place on a sheet tray and finish cooking in the oven until chicken reads 165 or is fully cooked.
-While chicken is cooking, Add rice and coconut milk to a sauce pot. Cover and cook over medium heat until finished. Check often and stir.
-As the rice cooks, Saute onion and garlic until light brown. open a can of black beans into a pot [don’t drain the beans]. Add cayenne, cumin, salt, and pepper. let simmer over medium heat until beans are fully cooked.
-By this point your chicken should be about ready. Pull from oven and let rest.
-Cut the banana on a bias, place on parchment paper and place in the oven for 10 minutes to cook, allowing all the natural sugars to pour from the banana 🙂
-Once everything is cooked and tastes delicious, plate it up and eat.