One Pan Jamaican Jerk Chicken
The islands flood your palate with this amazing, easy, one pan jerk chicken dish!
Ingredients
- 2 cups Jerk Marinade, divided in half See link in post
- 2 Boneless Skinless Chicken Breasts About 1 lb.
- 1 tbsp Extra Virgin Olive Oil
- 1 Sweet Onion, diced
- ½ Jalapeno Pepper, diced
- 2 cloves Garlic, minced
- 1 Pineapple, Chopped
- 1 can Black Beans, drained Approx. 15 oz.
- ⅓ cup Fresh Cilantro, divided in half
Instructions
- Prepare the marinade according to the recipe (see link in post). Poke a few holes in the chicken breasts with the end of a sharp knife. Marinate for at least 1 hour (up to overnight).
- Prep the ingredients according to the recipe above.
- Heat oil over medium heat in a high walled pan. Add the onion and jalapenos. Saute for 3 - 4 minutes, stirring occasionally. Add the garlic and saute for another 2 minutes, stirring occasionally.
- Cut the chicken into bite size chunks and add to the pan. Cook for 5 - 6 minutes, stirring and cooking chicken on all sides.
- Add the black beans, pineapple, half the cilantro, and remaining half of marinade to pan. Cover and simmer on low for 15 minutes.
- While simmering, prepare rice according to package instructions. Also, if desired, prepare maduros (see link in post). Remove from heat when all items are complete.
- Suggested Plating: Serve jerk chicken over rice with a side of maduros. Top with remaining cilantro.
Notes
For a little less spice remove the seeds and veins from the jalapeno.
We suggest serving over rice with a side of maduros (see links in post) =)