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Ingredient List:
1/2 C. Smokey Passion Jerk
Sauce (Starport 130)
2 – 8 oz. Chicken breast, skin-on,
boneless
1 med. Plantains, sliced slant 1/8”
thick
4 oz. Okras, cut ½” rounds
2 Red jalapeno, cut into thin
rings
1 Tbsp. Extra virgin olive oil
3 Tbsp. White wine
2 Tbsp. Butter
Recipe for Two
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1. Marinate chicken breasts with 2 Tbsp. Smokey Passion Jerk
Sauce and 1 Tbsp. of olive oil about 30 minutes or more. (Save
marinade for basting)
2. Cut plantain in half, slit peel lengthwise and remove peel then
slice to 1/8” slices. Deep fry plantain at 350 F until golden, remove
and set aside.
3. Trim ends of okras and cut in ½” rounds.
4. Trim ends of jalapeno and cut to thin rings and seeded.
5. Heat a grill, when hot, place chicken with skin side down on grill
turn and baste every 3-4 minutes with leftover marinade. Cook 20-25
minutes or until done.
6. Chicken may be pre-cooked in oven at 350 F until done and
finish on grill.
7. Meanwhile heat a sauté pan at medium heat. Add butter and
sauté okras until softened about 3 minutes then add jalapeno.
8. Add white wine, fried plantain and 2 Tbsp. of Smokey Passion
Jerk Sauce, mix well and remove.
9. Portion vegetables on plate and dress each chicken breast with
2 Tbsp. each of Smokey Passion Jerk Sauce before serving.
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