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.

Baked Jerk Chicken with Coconut Rice & Cinnamon Sweet Plantains

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Baked Jerk Chicken with Coconut Rice & Cinnamon Sweet Plantains

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

  • Yield: 3-4 1x



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

For garnishing

  • green onions, sliced
  • lime wedges


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve dish of coconut rice, sliced chicken, plantains, guacamole and garnish with lime and green onions.

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PaleOMG Baked Jerk Chicken with Coconut Rice & Cinnamon Sweet Plantains


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  1. Rebecca @ Strength and Sunshine says:

    The meal of my dreams right here!

  2. Elyse says:

    Just discovered your blog and am loving it! Great inspiration and recipes!

  3. Katie says:

    This looks so yummy and adventurous! I think I may have to try it even though it’s a little outside of my cooking comfort zone!

    On a side note, people need to stop asking you about your boobs?? It’s embarrassing that you even have to say that, like, we as human beings should no better but sigh. Keep killing it, Juli!

    1. juli says:

      lol right? i understand that i put a lot of my life out there, but i would never ask a complete stranger something like that. weirdos. and definitely try this, it’s so tasty, you’ll be glad you ventured out!

  4. Abby (@ No Fail Recipes) says:

    I love the jerk chicken and plantain recipes! I made them and they turned out so good. I only used on jalapeno because I don’t like spicy and I added a touch of sugar to the cinnamon for the plantains and it was perfect! Thanks so much for the great recipe

  5. Andrew Hopkins says:

    It looks so yummy.
    I will try to make it for my family.
    I hope they like it.

    Thank for sharing. Now i have a new choice.

  6. carmen says:

    I made this last night….let me start off by saying that I was very skeptical about the cauliflower rice. I had it once before and almost threw up. The way you made the cauliflower rice will ensure I can actually eat it — and enjoy it!!! the jerk chicken spices are excellent on poultry (I had a nice turkey breast and used that instead of chicken), and the flavor combination between the coconut rice, turkey, and plantains made my heart sing. I took my first bite and literally said “oh my god.” even must husband liked it, and he’s a picky eater. This will be something I will make again — likely next week! it’s damn good!

    I made the turkey in a sous vide (water circulator bath) and cooked it for about 8 hours at 155 degrees. this enabled me not to marinade the turkey, since I wanted to make this last night and not have time to marinade it in the fridge. I then seared the outside and cooked the turkey until it reached 160. it was very tender and the flavors were just so awesome! if you don’t have a water immersion circulator, I highly recommend it!

  7. Ashley says:

    So last night was the first time I’ve cooked for this new guy I’ve been seeing. He was highly impressed. We both devoured it–then we made out! So it’s something about this meal Juli … Thanks for making me look good!

    1. juli says:

      love is in the air!!!

  8. Bekah says:

    I made this last week and had a significant amount of rice leftover and it made me nostalgic for my childhood when we used to make rice pudding. (Which was really just milk and cinnamon on leftover rice) sometimes we added raisins, so I decided to make rice pudding, for breakfast, a little extra coconut milk, cinnamon and raisins and some egg whites. It was amazing. I also loved the fried plantains which I just now enjoyed as my plantain was quite green when I bought it. Thanks for the amazing recipes!

  9. EmilyS says:

    Juli, Made this last night and I must say that it was insanely good! Take this as a compliment, but every time I make one of your recipes I wonder if this will be the one that doesn’t work out. I have literally never made something bad from this website and every recipe never ceases to amaze me. Keep it up because your website and books are what keep my diet delicious! Thank you!

    1. juli says:

      yayyyyyy!! that’s so freaking cool to hear! so glad all the recipes have worked and that you’ve loved them!! and don’t you worry, if I keep getting kind and amazing people like you commenting on my blog, i’ll definitely keep it up!

  10. Donna says:

    Everything about this meal was amazing. I thought for sure my kids would like the fried plantains, but they didn’t. Guess who got stuck eating them? Poor, poor me. Thanks again for an excellent dinner!