Jerk Chicken, Plantain & Sweetcorn Salad

This dish is inspired by all the delicious Caribbean restaurants in my local area. Spicy flavoursome jerk chicken powered up with fruity scotch bonnet peppers, fried sweet and savoury plantain, awesome sweet potato wedges and a very simple sweetcorn salad. A filling and scrumptious dish bringing your taste buds that Caribbean sunshine.



  • 500 g Chicken Wings
  • 1 red onion (sliced)
  • 1 orange (zest of the orange and half the juice)
  • 2 spring onions (sliced)
  • 2 tbsp dried thyme (fresh is best)
  • 3 tbsp jerk seasoning 
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 ripe plantain
  • 1 tin of sweetcorn 
  • 20 g butter (melted) 
  • 1/2 tsp chilli powder 
  • 1 lime (zest and half the juice)
  • 3 sweet potatoes
  • Caribbean all purpose seasoning



Jerk Chicken

1. I used wings for this recipe but you can easily use legs & thighs which would be my preference as well.

Slash the wings, add them to a mixing bowl along with all the ingredients highlighted in red.


2. Allow the wings to marinade in the fridge for a few hours but preferably over night.

3. To cook them, the best way is to barbecue them but you can also roast them in the oven like I did. Pre-heat the oven to 180°/ 350F / gas mark 4, then add the wings for about 20-30 minutes, turning half way through.

4. Once they are cooked, take the wings out into a serving bowl and KEEP the juices from the pan. They will come in of great use later!

Fried Plantain

These are flipping amazing! If you follow a vegan diet and haven’t tried plantain then you are seriously missing out!

1. Peel the plantain using a small paring knife and slice it whichever way you like. I used a diagonal slash so that there is more surface area to fry and for presentation.

2. You want to fry these slices on a medium heat in a fry pan with about 4 tbsp of vegetable oil for a few minutes each side. You want to achieve a beautiful golden colour each side.


3. Once they are cooked, lay them out on some kitchen paper to absorb excess oil then season them with some salt.


Sweet Potato Wedges

1. Peel and cut up the sweet potatoes into wedges.


2. Season them well with salt, pepper, 2 tsp of the Caribbean all purpose seasoning, 1 tsp thyme and now also add the leftover jerk chicken juices from step 4 of the method earlier! Mix well.


3. Roast them them in the oven for about 30 minutes on 180°/ 350F / gas mark 4. Keep an eye on them throughout the cooking and turn them over half way through cooking.


Sweetcorn salad

This is an easy one!

1. Combine all the ingredients in blue!

2. Season with salt & pepper and finish with some lime zest. It will make a beautiful contrast with the bright yellow sweetcorn and most importantly add to the taste.


Load up a plate with all these wonderful foods and dig in!



I highly recommend barbecuing the chicken, it’s more authentic.

Serve with some hot pepper sauce & steamed dumpling.


If you give this recipe a go don’t forget to let me know!

Feedback is always welcome. 😀

Bon Appétit!


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