Grilled chicken breasts in Jerk marinade with plantans – detailed recipe. Nutrition value per serving: (total 4) Calories 560, total fat one 3 g., Saturated fat g., Proteins 46 g., carbohydrates 70 g, fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Food Photography: Ryan Dausch Time: 30 min. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 chicken breast fillets (from 170 to 230 gr. Each)
- 2/3 Art. tomato sauce
- 1.5 lime juice, plus serving wedges
- 3 tbsp. l jamaican spicy marinade jerk
- 3 tbsp. l brown sugar
- 2 tbsp. l vegetable oil, plus more for grilling
- 3 sweet plantans (yellow with black spots), peeled
- 1 bunch of green onions
Recipes with similar ingredients: chicken breasts, seasoning for birds, plantan
Recipe preparation:
- Preheat the grill to medium temperature. Shuffle ketchup and 1 lime juice in a small bowl. In a medium bowl, mix 2 tbsp. l marinade, 2 tbsp. l brown sugar and 1 tbsp. l vegetable oils. Add chicken to the marinade and mix. Mix the remaining 1 tbsp. l marinade, 1 tbsp. l brown sugar and 1/2 lime juice in a small bowl. Put in the microwave for 30 seconds. for sugar dissolution; mix. Cut the vegetable bananas in half and place in a bowl with onion remaining 1 tbsp. l vegetable oil 1/2 tsp salt and a few pinches of ground pepper. Lightly grease the grill. Grill chicken breasts, turning periodically, 10-12 minutes Grill plantans and green onions, from 4 to 5 minutes.
- Spread the meat with lime mixture with jerk paste. Coarsely chop banana and green onions; mix together. Serve chicken jerk with fried plantain, lime ketchup and lime wedges.
