Jerk the Line
Grilled Jerk-Spiced Chicken Thighs with Creamy Mashed Plantains
1 hour
Serves 4
LunchCaribbeanNut-freeShellfish-free
Herb's take
This is Caribbean comfort with a kick: smoky-sweet jerk chicken off the grill and lusciously creamy mashed plantains. You’ll master a classic wet jerk marinade and the secret to smooth, almost buttery plantain mash.
Equipment needed
- Food processor
- Grill
Ingredients
Yield
4
Instructions
- 01Combine scallions, thyme, ginger, garlic, Scotch bonnet, allspice, cinnamon, nutmeg, brown sugar, lime zest and juice, soy sauce, and 2 tablespoons of vegetable oil in a food processor. Pulse until a thick paste forms.
- 02Transfer the jerk paste to a large bowl. Stir in kosher salt and black pepper.
- 03Add chicken thighs to the bowl and toss until thoroughly coated. Cover and marinate in the fridge for at least 30 minutes, up to 8 hours.
- 04While the chicken marinates, place plantain chunks in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, then simmer until plantains are very tender, about 20 minutes. Drain well.
- 05Return the hot drained plantains to the pot. Add butter and mash until mostly smooth. Gradually stir in the milk, mashing until the mixture is creamy and fluffy. Season with salt to taste.
- 06Preheat a grill to medium-high heat. Oil the grates with the remaining 1 tablespoon of vegetable oil.
- 07Remove chicken from marinade, letting excess drip off. Grill chicken thighs for 5-6 minutes per side, or until charred in spots and internal temperature reaches 165°F. Let rest 5 minutes before slicing.
- 08Pile the creamy plantain mash onto plates. Top with sliced jerk chicken. Garnish with additional chopped scallions and lime wedges if desired. Serve immediately.
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