Jerk Chicken Thighs with Plantains & Yuca | Wild Fork
Make pasture-raised jerk chicken thighs with sweet plantains, yuca fries, and scotch bonnet mayo for a bold, tropical feast.
INGREDIENTS
¼ Cup Olive Oil
Juice of 2 limes
Scotch Bonnet Mayonnaise:
1 cup Mayonnaise
1 Scotch Bonnet Pepper
1 tsp. Sugar
LET'S GET COOKING!
Pat dry chicken thighs using paper towel. Place in a bowl and rub with olive oil, lime juice and Calypso Jerk Rub. Marinate in the refrigerator for 2 to 3 hours.
Preheat the oven to 350 °F. Spray a large baking dish with cooking oil. Place thighs skin side-up and cook for 45 min. to 1 hour or until internal temperature reaches 165 ° F.
While thighs are in the oven, cook sweet plantains and yucca fries according to package.
Prepare scotch bonnet mayonnaise by mixing in a blender the mayonnaise, scotch bonnet pepper, salt, sugar and paprika. Serve with Yuca fries.
• USDA recommends until internal temperature reaches 165 ° F.