Caribbean Jerk Chicken

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Caribbean Jerk Chicken

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Recipe by FIG Course: Lunch Entree, RecipeCuisine: Hawaiian


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This delicious dish will make you feel like you’re sitting on a beach in the Caribbean. This Hawaiian inspired meal includes a jerk-seasoned chicken drumstick, served with baked plantains and a side of homemade coconut black beans and rice.


  • 1 piece 1 Breaded Chicken Drumstick

  • 1/4 tsp 1/4 Jamaican Jerk Seasoning

  • 3 oz 3 Plantain Slices

  • 1 c 1 Coconut Rice with Beans

  • 1/4 c 1/4 Brown Rice, Dry

  • 1/4 tsp 1/4 Unsalted Butter

  • 2 tbsp 2 Onion, Diced

  • 1/4 leaf 1/4 Bay Leaf, Spices, leaf

  • 1/4 tsp 1/4 Ground Dried Thyme

  • 1/4 tsp 1/4 Black Pepper

  • 1/4 c 1/4 Water

  • 2 tbsp 2 Coconut Milk

  • 2 tbsp 2 Beans Black

  • 1/4 tsp 1/4 Salt


  • Chicken: Appliances vary, adjust accordingly. Conventional Oven 1. From frozen, place pieces in a single layer on a parchment paper lined sheet pan or on a wire rack sprayed with pan release. 2. Sprinkle Jerk Seasoning (GFS # 655244) over drumsticks. 3. Heat for 25-30 minutes. For best performance hold on a sheet pan, uncovered, on a wire rack above 140 °degrees in a dry heat environment.
  • Rice Instructions: Heat butter in medium saucepan. Add onion and garlic and sauté additional 1-2 minutes over medium heat. Add dry rice, bay, thyme, pepper, water and coconut milk. Bring the mixture to a boil, reduce the heat and simmer, cover, 10 minutes. Add the beans and continue to cook, covered, until all the liquids is absorbed and rice is tender, 8-10 minutes. Remove the bay leaf and mix in the salt. Let the rice stand, covered, for 5 minutes to finish steaming. Taste to ensure balanced flavor.
  • Plantains: Pre-heat oven to 400 °F. Grease bottom of baking sheet. Arrange frozen slices in a single layer. Bake to a light golden brown, approximately for 20 minutes. Season to taste.
  • Serve 1 drumstick with 1 cups rice and 2 (3oz) plantains.
  • Food prep areas, Equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking.
  • Assemble all ingredients, utensils, etc. to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross contamination.
  • Remove frozen product from freezer using oldest pack date first.
  • CCP: Take and record on a temperature log all beginning temperatures of refrigerated foods before beginning the recipe.
  • Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well for before and after glove use.
  • Use clean pair of gloves when handling raw product. Replace gloves after handling any other object.


  • Allergens: Milk, Tree Nuts, Wheat
  • Meal Components: 2.25 Oz (Eq) Of Whole Grain-Rich, 2 Oz Of Meat/Meat Alternates, 0.25 Cups Of Starchy, 0.125 Cups Of Beans/Peas.

Nutrition Facts

1 servings per container

Serving Size1 servings

  • Amount Per ServingCalories577
  • % Daily Value *
  • Total Fat 18g 28%
    • Sodium 763mg 32%
    • Potassium 406mg 12%
    • Total Carbohydrate 79g 27%
      • Dietary Fiber 6g 24%
    • Protein 23g 46%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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