Hoboken Eddie's Root Beer Chicken

Total Time:
1 hr 5 min
20 min
45 min

4 servings

  • 2 (12-ounce) bottles root beer
  • 2 tablespoons oil
  • Salt and pepper
  • 4 (6-ounce) boneless chicken breast
  • Jamaican Jerk rice:
  • 8 cups water
  • 4 cups white rice
  • 4 tablespoons Jalapeno sauce (recommended: Hoboken Eddie's Mean Green Sauce)
  • 4 tablespoons Teriyaki with Wasabi and Ginger Sauce (recommended: Hoboken Eddie's Hukilau Hanna Sauce)
  • 4 tablespoons hot red pepper sauce (recommended: Hoboken Eddie's Hot Sauce)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 4 bananas, peeled and sliced into 1/4-inch thick rounds
  • 1 tablespoon butter
  • 1 Scotch bonnet pepper, seeded and thinly sliced*
  • *When working with Scotch bonnet peppers, wear rubber gloves and be very careful.
  • Place root beer in a saucepan and bring to a boil. Reduce the root beer by 1/2, to a syrupy consistency, and set aside.

  • Preheat a grill. Lightly oil and season the chicken breasts. Grill the chicken until cooked through and the juices run clear, about 4 to 5 minutes per side.

  • To make rice, bring the water to a boil, add the rice and add Hoboken Eddie's sauces to the rice. Add the cinnamon and allspice, mix well, cover, and allow to cook for 20 minutes.

  • Slice the bananas and saute them in the butter for approximately 3 minutes.

  • To serve, place a spoonful of rice on each plate, top with a chicken breast, and drizzle some of the root beer glaze on top of the chicken. Top the chicken with a thin slice of Scotch bonnet pepper and serve with banana slices.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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