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Authentic Jamaican Jerk Chicken with Festivals and Fried Plantains
A smoky, spicy Jamaican jerk chicken marinated in a beer‑infused sauce, grilled over pimento wood, served with sweet fried festivals and caramelized plantain rings. Includes a rich homemade jerk sauce and tips for grilling, marinating, and side‑dish preparation.
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Cost Breakdown
Critical Success Points
- • Marinating the chicken for at least 30 minutes (ideally overnight).
- • Maintaining a steady medium‑hot grill fire with pimento wood for authentic smoke.
- • Basting the chicken repeatedly with oil, beer, and jerk sauce to keep it moist.
- • Cooking the chicken to an internal temperature of 165°F for safety.
Safety Warnings
- • Scotch bonnet peppers are extremely hot; avoid touching eyes and wash hands thoroughly after handling.
- • Hot oil can cause severe burns; use a deep‑fat thermometer and never leave oil unattended.
- • Grill flames can flare when pimento leaves ignite; keep a spray bottle of water nearby.
- • Ensure chicken reaches an internal temperature of 165°F to prevent foodborne illness.
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