Jerk Spice-Rubbed Chicken with Sautéed Plantains

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken thighs marinated in fiery jerk spices, served with caramelized plantains for a balanced Caribbean flavor profile. This Caribbean recipe, ready in about 50 minutes, pairs chicken thighs, jerk seasoning, ripe plantains for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 25 min Serves 4 Caribbean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry with paper towels, then rub 2 tbsp jerk seasoning evenly over all surfaces, pressing gently to adhere.
  2. Step 2: Heat 1 tbsp coconut oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer, skin-side down, and cook for 5-6 minutes until golden brown before flipping.
  3. Step 3: Reduce heat to medium, add remaining 1 tbsp jerk seasoning to the skillet, and cook chicken for 15-18 minutes total, turning occasionally, until internal temperature reaches 165°F and skin is crisp.
  4. Step 4: While chicken cooks, peel plantains and slice diagonally into 1/4-inch thick pieces. Heat remaining 1 tbsp coconut oil in a separate skillet over medium heat, add plantains, and cook for 8-10 minutes, flipping once, until deeply golden and caramelized.
  5. Step 5: Transfer chicken to a cutting board, rest for 5 minutes, then slice. Serve with sautéed plantains and lime wedges on the side.

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