Caribbean Jerk Chicken Recipe

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  • Level: Intermediate
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 servings
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For the Caribbean Jerk Chicken: 

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

For the butter sauce:

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)

For the fried bananas:

4 ripe bananas cut in 1/2, lengthwise, then in thirds (24 pieces total)

All-purpose flour


  1. For the Caribbean Jerk Chicken:
  2. 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.
  3. For the butter sauce:
  4. 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.
  5. For the fried bananas:
  6. 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.