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Jerk Chicken Tacos with Caramelized Big Banana Plantains, Poblano Peppers and Onions

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Jerk Chicken

Yields 4 servings


  • 2 lbs Boneless skinless chicken thighs
  • 2 T. Jerk Spice
  • 2 T. Dark Rum
  • 1 T. Brown Sugar
  • ¼ c. Vegetable Oil
  • 2 T. chopped Parsley
  • 1 tsp Kosher Salt


  • Combine all ingredients and marinate for 1 hour.
  • Grill until fully cooked.
  • Rest for 10 minutes.
  • Slice into thin strips.

Caramelized Plantains, Poblano Peppers and Onions


  • 1 c. Plantains slices, cut into finger sized pieces
  • ¼ c. small diced Poblano Peppers
  • ¼ c. small diced Onions
  • 3 T. Butter
  • ¼ tsp Kosher Salt


  • Heat skillet on medium high heat.
  • Add butter and brown.
  • Add plantains and proceed to caramelize.
  • Add Poblano peppers and onions.
  • Continue to caramelize.
  • Finish with salt.


  • 12 Tortillas or Favorite Tortilla
  • Sour Cream
  • Lime Wedge


  1. Griddle or Microwave Tortillas until warm
  2. Add smear of Sour Cream
  3. Place Jerk Chicken on Sour Cream
  4. Place Plantains, Peppers and Onions on Chicken
  5. Garnish with Lime Wedge
  6. Serve


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