Jamaican-Style Chicken and Creamer Potatoes Jamaican-Style Chicken and Creamer Potatoes

Jamaican-Style Chicken and Creamer Potatoes

A grilled Caribbean jerk chicken recipe with mango topping. An easy recipe for the warmer summer months made by Chef Antoine Sicotte.

Want to step your grilling game up? See Chef Antoine’s guide on how to grill Creamer potatoes.

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Jamaican-Style Chicken and Creamer Potatoes

By Chef Antoine Sicotte

Jamaican-Style Chicken and Creamer Potatoes

Ingredients

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Preparation

Preheat grill to 400° F.

Place all ingredients for the jerk sauce into a food processor or blender. Mix until the sauce becomes smooth, then set aside.

In a grilling pan, mix one tablespoon of the jerk sauce with the Creamer potatoes, plus any desired salt and pepper, and place on the grill.

Mix one tablespoon of jerk sauce with the chicken and any desired salt and pepper, place on the grill, and cook for 10 minutes on each side.

Meanwhile, mix all ingredients for the mango topping in a bowl and set aside.

For plating, start with a bed of Creamer potatoes, with the grilled chicken on top, and finish with more jerk sauce and the mango topping.

Step 1 out of 6

Preheat grill to 400° F.

Step 2 out of 6

Place all ingredients for the jerk sauce into a food processor or blender. Mix until the sauce becomes smooth, then set aside.

Step 3 out of 6

In a grilling pan, mix one tablespoon of the jerk sauce with the Creamer potatoes, plus any desired salt and pepper, and place on the grill.

Step 4 out of 6

Mix one tablespoon of jerk sauce with the chicken and any desired salt and pepper, place on the grill, and cook for 10 minutes on each side.

Step 5 out of 6

Meanwhile, mix all ingredients for the mango topping in a bowl and set aside.

Step 6 out of 6

For plating, start with a bed of Creamer potatoes, with the grilled chicken on top, and finish with more jerk sauce and the mango topping.

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