I want to make out with this recipe. I actually made this recipe quite a while ago. Maybe at the end of January, right when I got back from Costa Rica. I was feeling inspired and obsessed with plantains. And after eating multiple times at a place called Cafe Milagro, I knew I needed to make something inspired off their menu. Like jerk chicken. Here’s the thing about jerk chicken, I don’t normally like it. I’m not a fan of the cinnamon or nutmeg flavors usually. It has to be paired with something else to bring the flavors all together or it makes me feel like I’m eating Thanksgiving chicken. In a bad way. Well, I think I brought all the flavors together pretty well on this plate. Because again, I want to make out with it.
But it could just be my hormones.
I mentioned a while back that I recently was forced to change birth controls and I’ve become a f*cking crazy person. Well it got better as the weeks went on, until the week of hell popped up. I don’t remember the last time I had cramps and then BOOM; cramps, cravings and anger set in rather quickly. So I ended up making Samoa Brownies for the blog yesterday and went HAM on them. Then instantly felt sick while working out. Sugar is the devil. Damn you, devil, damn you.
Speaking of Samoa Brownies, have you been following me on Snapchat or on instagram lately? I think snapchat is my new favorite thing. Because I record what my life is like: constant random noises and cooking. And since our wedding is coming up reaaaal fast, I’ve been trying to bust out a ton of recipes to have ready to go when the wedding week in Jamaica starts up. That way, you won’t skip a beat with your meal planning! So if you want some sneak peeks of fun recipes I have planned, head over to those social media sites. I can say one thing: I’m sure glad Snapchat doesn’t have comments. I’ve had to deal with questions about my boobs lately. It’s like, do you people have no filter…or class? Come on, bro. Would you ever walk up to me in person and ask me about that? Hells no, you wouldn’t. I have absolutely no class and I would never do that. Ya weirdo.
- 1 1/2 pound skinless, boneless chicken breasts
For the Marinade
- 1/4 white onion, roughly chopped
- 4 garlic cloves, roughly chopped
- 2 jalapeños (remove seeds for less spice)
- 3 tablespoons coconut aminos
- 2 tablespoons olive oil
- juice of 1 lime
- 1 tablespoon dried thyme
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon allspice
- 1/2 teaspoon black pepper
- couple pinches of salt
For side dish
For the Cinnamon Sweet Plantains
- 1/2 cup coconut oil or ghee
- 3 ripe (brown) plantains, peeled and sliced at an angle into 1 inch slices
- 1 teaspoon cinnamon
- healthy pinch of salt
- green onions, sliced
- lime wedges
- Place all ingredients for the marinade in a blender and puree until smooth. Pour marinade into a bowl, add chicken and coat then place in the fridge for 24+ hours.
- Before cooking the chicken, make the guacamole and set in the fridge to cool. Then make coconut rice and keep under low heat to keep warm.
- Preheat oven to 425 degrees. Add chicken to a cast iron skillet and pour the marinade on top. Place in the oven and bake for 15-20 or until chicken reaches an internal temperature of 160-165 degrees or until juices run clear. Let rest for a couple minutes before slicing.
- While the chicken cooks, place coconut oil in a small sauté pan over medium heat. You need enough fat to cover the plantains about halfway. Once the oil is hot (water sizzles on top when added), sprinkle the plantains with cinnamon and a bit of salt and cook for about 2 minutes per side, until golden brown on both side. You may need to cook them in batches to avoid overcrowding the pan.
- Serve dish of coconut rice, sliced chicken, plantains, guacamole and garnish with lime and green onions.
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