Best 2 Jerk Chicken With Pickled Bananas Recipes

Indulge in the tantalizing flavors of Jamaican cuisine with our delectable Jerk Chicken with Pickled Bananas recipe. This dish brings together the bold, spicy jerk marinade with the unique sourness of pickled bananas, creating a harmonious blend of flavors. But that's just the start, as we've also included recipes for authentic Jamaican Jerk Sauce, Bammy (cassava flatbread), and Pickled Bananas, providing you with a complete Caribbean culinary experience. Get ready to embark on a taste adventure that will transport your palate to the vibrant streets of Jamaica.

Check out the recipes below so you can choose the best recipe for yourself!

JERK CHICKEN WITH PICKLED BANANAS

Jerk Chicken With Pickled Bananas image

At the heart of superb jerk seasoning is the coalescing of spice and heat, specifically the two dominant forces of allspice berries and chile peppers. This marinade, which came to me from Shaun Lewis, a Jamaican cook I worked with during my time as a summer camp chef, is the best I've ever tasted, delivering a quietly thrilling, savory warmth that kind of spreads across the chest and remains there without ever ferociously igniting. This achievement - like a dark rolling thunder that somehow remains in the neighboring field and never crosses the fence - is undoubtedly the result of the 20 other ingredients in the recipe working in tandem, so don't omit any of them.

Provided by Gabrielle Hamilton

Categories dinner, meat, poultry, main course

Time 1h

Yield 6 servings

Number Of Ingredients 30

Ingredients

2 teaspoons coriander seeds
1 1/2 teaspoons cumin seeds
1 cup soy sauce
1 cup extra-virgin olive oil
8 ounces Guinness stout
1 medium red onion (about 9 ounces), finely chopped
8 scallions, thinly sliced
1/4 cup Tabasco sauce
1 large nutmeg seed, freshly grated (about 4 teaspoons)
1/4 cup whole allspice berries, ground (about 3 tablespoons)
6 large garlic cloves, minced (about 3 tablespoons)
2 tablespoons fresh thyme leaves
1 tablespoon whole black peppercorns, crushed
1 tablespoon honey
1 tablespoon balsamic vinegar
2 teaspoons smoked paprika
1 teaspoon finely chopped fresh rosemary
1 teaspoon ground cinnamon
1 jalapeño, stemmed, seeded and finely chopped
2 habanero chiles, stemmed, seeded and finely chopped
3 dried bay leaves
12 boneless, skin-on chicken thighs
6 cups white vinegar
1 1/2 cups granulated sugar
4 branches fresh thyme
3 tablespoons kosher salt
2 garlic cloves, peeled and smashed
1 habanero chile, split, seeds and stem intact
6 cloves
6 just-ripe bananas

Steps:

In a small skillet, toast the coriander and cumin seeds over medium heat, shaking the pan, until fragrant, 2 minutes. Let cool, then grind in a spice grinder until pulverized.
Add to a large bowl along with all other marinade ingredients (everything but the chicken). Add 1 cup water and whisk to combine. Alternatively, working in two batches, place all marinade ingredients in the bowl of a food processor. Pulse 2 or 3 times to combine.
Place chicken in a large container big enough for all pieces plus marinade. Reserve 3/4 cup marinade for later use, and pour remaining marinade over the chicken. Refrigerate 1 or 2 days (chicken can be stored for up to 5 days).
Prepare the pickled bananas: Add all ingredients except for the bananas to a nonreactive saucepan and boil over high, 10 minutes. Chill completely. Once brine is chilled, peel and slice the bananas on the bias. Add to the brine and chill, at least 1 hour and up to 2 days.
Heat grill to medium-low. Remove chicken from marinade and temper at room temperature for 15 minutes. Place chicken on the grill, skin-side down. Every minute or so, rotate the chicken a half turn so that the skin develops a deep, dark mahogany char and has been slightly crisped and rendered, 8 to 10 minutes total.
Turn chicken over to finish cooking, 6 to 8 minutes. Transfer to a serving platter, skin side up. Brush the reserved marinade on the skin side. Remove bananas from brine and serve with jerk chicken.

JERK CHICKEN BANH MI WITH DAIKON PICKLES

Jerk Chicken Banh Mi with Daikon Pickles image

Provided by Eddie Jackson

Categories main-dish

Time P1DT1h30m

Yield 10 sandwiches

Number Of Ingredients 21

Ingredients

1 1/4 cups rice vinegar
1/4 cup brown sugar
1 pound daikon radish, julienned
12 ounces carrot, julienned
2 tablespoons ground allspice
2 tablespoons ground cinnamon
2 tablespoons crushed red chile flakes
2 tablespoons ground cloves
2 tablespoons garlic powder
2 tablespoons ground ginger
2 tablespoons onion powder
2 tablespoons dried oregano
2 tablespoons ground black pepper
2 tablespoons kosher salt
2 tablespoons dried thyme
10 to 15 boneless chicken thighs
3 tablespoons coconut oil
10 hoagie rolls (8-inch), split
6 avocados
40 sprigs cilantro
40 slices julienned cucumber

Steps:

For the daikon pickles: Place the daikon and carrots in a glass pickling jar. Mix the vinegar, brown sugar and 1 cup water together, stirring until the sugar is fully dissolved. Pour over the daikon and carrots. Cover and refrigerate for 24 hours.
For the jerk chicken: Preheat the oven to 350 degrees F.
In a mixing bowl, mix together the allspice, cinnamon, chile flakes, cloves, garlic, powder, ginger, onions powder, oregano, pepper, salt and thyme. Sprinkle the rub all over the chicken thighs.
In a large skillet over medium heat, sear the thighs in the coconut oil, 2 to 3 minutes per side. Transfer to the oven to finish cooking, about 20 minutes. Let rest for 10 minutes before slicing.
Assemble the banh mi: Spread the hoagie rolls with avocado (it takes the place of pate here). Add sliced chicken, and top with 4 sprigs cilantro, 4 slices cucumber and 1/4 cup pickled daikon.

Tips:

For the most authentic Jamaican flavor, use Scotch bonnet peppers. If you can't find Scotch bonnet peppers, you can substitute habanero peppers, but be sure to use less, as they are hotter.
Don't skip the overnight marinade. This is what gives the chicken its delicious flavor.
If you don't have a grill, you can also cook the chicken in the oven at 350 degrees Fahrenheit for about 45 minutes, or until cooked through.
Serve the jerk chicken with traditional Jamaican sides like rice and peas, steamed vegetables, or fried plantains.
For the pickled bananas, be sure to use firm, green bananas. You can also add other spices to the pickling liquid, such as cloves, allspice, or cinnamon.

Conclusion:

This jerk chicken with pickled bananas is a delicious and authentic Jamaican dish that is perfect for a backyard barbecue or a special occasion. The chicken is flavorful and juicy, and the pickled bananas are a tangy and refreshing side dish. If you're looking for a new Caribbean recipe to try, this is the one for you.

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