Caribbean Jerk and Tropical Fruit Roasted Chicken with Plantain Chips

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Oh boy, it’s cold over here! As it happens, when days get colder I crave warm and spicy food. Today, my mind travelled to the Caribbean, and I could picture myself on a white sandy beach with a tropical cocktail in one hand and a spicy meal in the other. I guess this dish is the result of my imaginary trip 🙂

Caribbean Jerk and Tropical Fruit Roasted Chicken with Plantain Chips

Difficulty: Intermediate Prep Time 15 mins Cook Time 40 mins Total Time 55 mins
Servings: 4
Best Season: Summer


For the chicken marinade

Side dishes


  1. Preheat oven at 180C (fan).
  2. Place all the ingredients for the marinade in a large bowl. Blend using an immersion blender until you get a smooth green sauce. Taste and add more salt if needed or blend in more chilli if you prefer a hotter flavour.
  3. Add the chicken thighs and coat well with marinade sauce, using your hands. Set aside.
  4. Line a baking tray with baking paper. Slice the fruit (5mm high) and place on the baking tray.
  5. Place the chicken on top of the fruit. If you have some marinade left, brush the top of the meat until you use the whole marinade. Place in the oven and bake for 40 minutes or until the chicken is thoroughly cooked.
  6. In the meantime, prepare the plantain chips. Peel the plantains and slice into discs, 5mm wide. Heat the oil in a pan. When hot, place the plantain discs and fry for 2-3 minutes on each side. Remove and place them on kitchen roll paper. Using a wooden spoon, press them gently in order to get thinner discs. Fry them again for 2-3 minutes on each side. Remove from oil and place on kitchen roll paper. Season with a pinch of salt.
  7. Once the chicken is ready remove it from the oven and let it rest for a few minutes. Collect the juices in a gravy boat. Serve the chicken warm with the chips, a few slices of roasted fruit, and pour some of the cooking juices on top. Don't forget the side dishes!
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