Jamaican Jerk Chicken

from: Outside Magazine

Okay, so the Winter Olympics are long over, but we can’t help sharing this delicious recipe said to be the favorite of the US Ski Team. If you’re like us, we eat a lot of chicken to stay fueled on protein. But chicken can become so very boring. This Jamaican Jerk Chicken recipe is not only the furthest thing from boring, but it’ll start giving you dreams of summer and BBQ. If you’re afraid of plantains, don’t be. They are meaty and delicious and contain awesome benefits like fiber, potassium, and Vitamin A. Enjoy!

photo: Misha Gravenor

photo: Misha Gravenor


3 green onions, chopped
1 habanero chile pepper
3 garlic cloves
1/2 inch fresh ginger root
2 teaspoons honey or dark brown sugar
2 teaspoons ground allspice
2 teaspoons ground black pepper

2 teaspoons dried thyme
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 tablespoons apple cider vinegar
1/2 cup tamari or soy sauce
2 tablespoons canola oil
4 boneless chicken breasts


1. Combine the first ten ingredients in a food processor and blend to a coarse marinade. 

2. With the machine running, add the vinegar, tamari or soy, and oil, and mix thoroughly. 

3. Coat the chicken breasts in the marinade and refrigerate overnight.

4. Before cooking, bring the chicken to room temperature (about one hour).

5. Heat grill or oven to medium-high (400 degrees) and cook chicken until browned and cooked through, about 30 minutes, turning- occasionally. Serve with roasted plantains.


Roasted Plantains

4 plantains, completely black and soft to the touch


1. Heat oven to 450 degrees.

2. Slice the pointed ends off each unpeeled plantain.

3. Cut in half lengthwise, then lay flesh side up on a baking sheet.

4. Roast until soft and the exposed flesh is golden brown, about 20 minutes.

5. Peel and serve!