Jamaican Jerk Grilled Plantains

Jamaican Jerk Grilled Plantains

Smoky grilled plantains brushed with spicy jerk seasoning for a caramelized, sweet-heat side.

Total 45 min Makes 4 servings Calories 210/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Ripe plantains are sliced lengthwise, brushed with a fiery jerk marinade, and grilled until the edges char and the flesh turns soft and caramelized. The combination of natural sweetness and scotch bonnet heat makes this a classic side for jerk chicken or grilled fish, though it holds its own as a snack with a cool dipping sauce.

Ingredients

  • 4 ripe plantains, peeled and halved lengthwise
  • 3 tablespoons jerk marinade
  • 2 tablespoons melted coconut oil
  • 1 tablespoons fresh lime juice
  • 1 tablespoons brown sugar
  • 1/4 teaspoons kosher salt
  • 2 tablespoons fresh cilantro, chopped, for garnish
  • 1 lime, cut into wedges, for serving

Method

  1. Preheat a grill or grill pan to medium heat, about 400°F.

  2. In a small bowl, whisk together the jerk marinade, melted coconut oil, lime juice, brown sugar, and salt.

  3. Peel the plantains and slice each one in half lengthwise to create two long pieces.

  4. Brush the cut sides of the plantains generously with the jerk marinade mixture.

  5. Place the plantains cut-side down on the grill and cook for 4 minutes until grill marks form and the edges begin to caramelize.

  6. Flip the plantains and brush with any remaining marinade, then grill for 4 more minutes until soft and lightly charred.

  7. Transfer the plantains to a platter, sprinkle with chopped cilantro, and serve warm with lime wedges.

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Jamaican Jerk Grilled Plantains

Ripe plantains are sliced lengthwise, brushed with a fiery jerk marinade, and grilled until the edges char and the flesh turns soft and caramelized. The combination of natural sweetness and scotch bonnet heat makes this a classic side for jerk chicken or grilled fish, though it holds its own as a snack with a cool dipping sauce.

45 min 4 servings 210 cal

Ingredients

  • 4 ripe plantains, peeled and halved lengthwise
  • 3 tablespoons jerk marinade
  • 2 tablespoons melted coconut oil
  • 1 tablespoons fresh lime juice
  • 1 tablespoons brown sugar
  • 1/4 teaspoons kosher salt
  • 2 tablespoons fresh cilantro, chopped, for garnish
  • 1 lime, cut into wedges, for serving

Method

  1. 1

    Preheat a grill or grill pan to medium heat, about 400°F.

  2. 2

    In a small bowl, whisk together the jerk marinade, melted coconut oil, lime juice, brown sugar, and salt.

  3. 3

    Peel the plantains and slice each one in half lengthwise to create two long pieces.

  4. 4

    Brush the cut sides of the plantains generously with the jerk marinade mixture.

  5. 5

    Place the plantains cut-side down on the grill and cook for 4 minutes until grill marks form and the edges begin to caramelize.

  6. 6

    Flip the plantains and brush with any remaining marinade, then grill for 4 more minutes until soft and lightly charred.

  7. 7

    Transfer the plantains to a platter, sprinkle with chopped cilantro, and serve warm with lime wedges.