• 4 tablespoons jerk sauce, found in the dressing section of grocery
• 2 large chicken breasts, boneless
• 1 plantain, sliced
• 4 oz okra, cut into 1/2″ round
• 2 red jalapenos, sliced
• 1 tablespoon extra virgin olive oil
• 3 tablespoons white wine
• 2 tablespoons butter

Step 1:

Marinate chicken breasts with 2 tablespoons of your jerk sauce & and 1 tablespoon extra virgin olive oil for about an hour. Make sure to keep marinade, you’ll be using this again soon.


Step 2:

Go ahead & get your grill heated up.


Step 3:

In a large skillet- deep fry plantain slices until golden brown, set aside.


Step 4:

Place chicken on grill & baste every 5 minutes with leftover marinade. Grill for 15-20 minutes, or until juices run clear & no longer pink inside.


Step 5:

While you have the grill going, in a large skillet- saute okra & jalapeno with butter for three minutes.


Step 6:

Add wine, fried plantain & 2 tablespoons jerk sauce, mix well. Remove from heat once mixture is warm all over.


Step 7:

Once chicken is done, set veggies on plate & place chicken on top. Now you are ready to serve & to enjoy this joyful meal for two.

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