Smoky Jerked Chicken (or Pork) w/ Fried Plantains

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  • 3 tablespoons jerk seasoning blend
  • 3 tablespoons TABASCO® brand Chipotle Pepper Sauce
  • 2 tablespoons vegetable oil
  • 1 tablespoon lime juice
  • 3 large cloves garlic, minced
  • 1 to 1 1/2 pounds boneless chicken or pork chops
  • 2 to 3 ripe plantains (skin should be black) or green-tipped bananas
  • 2 tablespoons butter


Combine jerk seasoning, TABASCO® Chipotle Sauce, oil, lime juice, and garlic in a small bowl. Spread over both sides of chicken and marinate in refrigerator for several hours or overnight. Grill over medium heat (or cook in broiler 4 to 6 inches from heat) until chicken is browned and no longer pink inside, about 5 to 6 minutes per side.

Meanwhile, cut tips off plantains and split in half lengthwise, then halve cross-wise and peel off skin. Melt butter in a large, heavy skillet over medium-low heat. Add plantains and cook until golden brown and soft, about 3 minutes per side. Serve warm with chicken.

Makes 4 to 6 servings

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