| Level: | Intermediate |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon Caribbean Jerk seasoning
- 1 tablespoon crushed red pepper
- 1 tablespoon black pepper
- 1 tablespoon white pepper
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 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
- 1 tablespoon shallots
- 1/2 cup white wine
- 1 cup heavy cream
- 2 sticks butter
- 1 tablespoon salt
- 1 teaspoon white pepper
- Hot sauce (recommended: Tabasco)
- 4 ripe bananas cut in 1/2, lengthwise, then in thirds (24 pieces total)
- All-purpose flour
Instructions
- For the Caribbean Jerk Chicken:
- 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.
- For the butter sauce:
- 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.
- For the fried bananas:
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1280 |
| Total Fat | 78 g |
| Saturated Fat | 45 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 5 g |
| Sugar | 17 g |
| Protein | 83 g |
| Cholesterol | 451 mg |
| Sodium | 1495 mg |
Reviews
My daughter(17) and all her friends love this !!! Awesomw recipe
Very good. Big hit. I just got back from the Caribbean and had the spices from a company in Tortola. I agree about the the peppers. I used 1/4 teaspoon instead of a tablespoon and used more of the homemade spices. I ran out of the dry ingredients just for 4 breasts when coating. You might need to double the dry ingredients.
This is pretty easy I don’t like bananas so I leave them off.
This recipe should have a warning label. WAY too much pepper. White, black and otherwise. It actually made me physically ill. My son, who loves all hot food, didn’t like it either. Hard to get past the pepper!!!!
This recipe is probably going to be very good the next time I make it, but the amount of salt is WAY too much.
It is a Great recipe, easy to follow and the taste supreme.