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*
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.
*When working with Scotch bonnet peppers, wear rubber gloves and be very careful.
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