Jerk Chicken with Crispy Plantains and Green Salsa
This jerk chicken tostada might be one of my favorite bites I have made all year.
It has everything I want in a dish. Sweet caramelized pineapple, spicy jerk chicken, crispy fried plantain tostadas, and a bright green salsa that ties the whole thing together. Every bite has crunch, heat, acidity, and sweetness.
I grew up in South Texas in Brownsville in the Rio Grande Valley. Tostadas were everywhere. They are one of those foods that always bring me back home.
Now I live in Seattle and one of my favorite places to eat is Pam’s Kitchen in Wallingford. If you know jerk chicken then you probably know Pam’s. She even appeared on Diners, Drive Ins and Dives with Guy Fieri. Her jerk chicken is incredible and I go there whenever I can.
This recipe is inspired by that flavor combined with something that feels personal to me. A tostada.
Instead of using a tortilla I built the base out of smashed fried plantains. The result is a crispy tostada shell that is naturally sweet and golden. On top of that goes charred pineapple, chopped jerk chicken, and a bright scallion and cilantro salsa.
The whole thing eats like a perfect street snack.
Why This Recipe Works
This tostada works because every layer adds contrast.
The jerk chicken is smoky and spicy with warm spices like allspice, cinnamon, and nutmeg.
The plantain tostada is crispy and slightly sweet.
The pineapple brings caramelized sugar and acidity.
The green salsa adds freshness and brightness that cuts through everything.
When all of that stacks together you get a bite that hits sweet, salty, spicy, crispy, and juicy all at once.
How to Make Jerk Chicken Marinade
This marinade is packed with fresh aromatics and warm spices. It blends into a thick green paste that coats the chicken and builds deep flavor overnight.
Ingredients
- Orange zest 1 to 2 tablespoons (10 g )
- Fresh Thyme 1 tablespoon (5 g)
- Lime Juice 1/4 cup (60 grams)
- Fresh Ginger 1 tablespoon (15 g)
- Habanero Peppers 2 whole (adjust to taste)
- Scallions 1 bunch (adjust to taste)
- Garlic 5 cloves (15 g)
- Whole Allspice Berries 1 tablespoon (7 g)
- Mixed Black Peppercorns 1 tablespoon (7 g)
- Fresh Grated Nutmeg 1 teaspoon (2 g)
- Cinnamon Stick 1 stick
- Soy Sauce 1/4 cup (60 g)
- Brown Sugar 2 tablespoons (25 g)
- Kosher Salt 1 tablespoon (15 g)
- Neutral Oil 1/4 cup (60 g)
- Chicken Thighs 1 pound boneless skinless (450 g)
Instructions
Add everything except the chicken to a blender.
Blend until mostly smooth. It should still have a little texture.
Coat the chicken thighs in the marinade and refrigerate overnight. You can marinate for as little as four hours but overnight gives the best flavor.
Reserve about 120 g or 1/2 cup of unused marinade for finishing the chicken later.
How to Cook the Jerk Chicken
Heat a cast iron skillet over medium high heat and add a thin layer of neutral oil.
Sear the chicken thighs until deeply charred on both sides. The char is important. That is where the flavor builds.
Transfer the skillet to a 350°F oven and cook until the chicken is fully done. Internal temperature should reach 165°F.
Remove the chicken and chop it coarsely.
Return the chopped chicken to the skillet with:
- 120 g reserved marinade
- 1 tablespoon butter
Cook for a few minutes until glossy and thickened. Taste and adjust salt if needed.
Crispy Plantain Tostadas
Plantains replace tortillas here and give you a crispy base with a little sweetness.
Ingredients
- Ripe plantains 2 large (about 500 g)
- Neutral oil for frying
- Kosher salt to taste
- Citric acid (optional but recommended for brightness)
Instructions
Slice the plantains into 1 inch thick coins.
Shallow fry them in a skillet over medium low heat until fully cooked but not browned.
Remove and place them between parchment paper in a tortilla press. Smash them flat.
Use a ring mold or round cutter to punch out uniform circles.
Heat oil to 350°F.
Fry the plantain discs until golden brown and crispy.
Transfer to a rack and season immediately with salt and a small pinch of citric acid.
Bright Green Scallion Salsa
This salsa adds freshness and acidity that balances the richness of the chicken and plantains.
Ingredients
- Charred scallions 2 cups (200 g)
- Cilantro 1 cup (30 g)
- Lemon juice 2 tablespoons (30 g)
- Neutral oil 1/4 cup (60 g)
- Garlic 2 cloves
- Salt to taste
Instructions
Char the scallions under a broiler until lightly blackened.
Add the scallions, cilantro, lemon juice, oil, garlic, and salt to a container. Blend coarsely with an immersion blender until bright green but still textured.
Taste and adjust salt.
Soy Glazed Charred Pineapple
Ingredients
- Fresh pineapple
- Soy sauce 1/4 cup (60 g)
- Brown Sugar 2 tablespoons (25 g)
Instructions
Slice the pineapple thin.
Fan the slices out on a sheet tray.
Mix the soy sauce and brown sugar and brush over the pineapple.
Torch the pineapple until caramelized or broil until charred.
Use the same ring mold to cut pineapple rounds that match the size of the plantain tostadas.
Building the Jerk Chicken Tostada
Place the crispy plantain tostada on a plate.
Add a round of charred pineapple.
Top with chopped jerk chicken.
Add dots of green salsa.
Finish with fresh cilantro.
Serve immediately.
Tips for the Best Jerk Chicken
Marinate overnight whenever possible.
Do not skip the char on the chicken. The smoky edges make the dish.
Use ripe plantains. Green plantains will not smash properly.
The citric acid on the plantains adds brightness that balances the sweetness.
Final Thoughts
This jerk chicken tostada brings together a lot of the flavors that inspire me.
Caribbean jerk spices. South Texas tostada culture. Bright fresh herbs. Sweet pineapple and crispy plantains.
It is messy, bold, and packed with flavor.
And honestly it might be one of my favorite bites I have cooked this year.
Jerk Chicken with Crispy Plantains and Green Salsa
Ingredients
Jerk Chicken Marinade
- 1–2 tbsp orange zest 10 g
- 1 tbsp fresh thyme 5 g
- 1/4 cup lime juice 60 g
- 1 tbsp grated fresh ginger 15 g
- 2 habanero peppers adjust to taste
- 1 bunch scallions about 100 g
- 5 cloves garlic 15 g
- 1 tbsp whole allspice berries 7 g
- 1 tbsp mixed black peppercorns 7 g
- 1 tsp fresh grated nutmeg 2 g
- 1 cinnamon stick
- 1/4 cup soy sauce 60 g
- 2 tbsp brown sugar 25 g
- 1 tbsp kosher salt 15 g
- 1/4 cup neutral oil 60 g
- 1 lb boneless skinless chicken thighs 450 g
Crispy Plantain Tostadas
- 2 large ripe plantains about 500 g
- neutral oil for frying
- kosher salt to taste
- citric acid optional, for brightness
Bright Green Scallion Salsa
- 2 cups charred scallions 200 g
- 1 cup cilantro 30 g
- 2 tbsp lemon juice 30 g
- 1/4 cup neutral oil 60 g
- 2 cloves garlic
- salt to taste
Soy Glazed Charred Pineapple
- fresh pineapple
- 1/4 cup soy sauce 60 g
- 2 tbsp brown sugar 25 g
For Serving
- Cilantro
Instructions
- Make the Jerk Marinade. Add the orange zest, thyme, lime juice, ginger, habaneros, scallions, garlic, allspice berries, peppercorns, nutmeg, cinnamon stick, soy sauce, brown sugar, salt, and neutral oil to a blender. Blend until mostly smooth but still slightly textured.
- Marinate the Chicken. Coat the chicken thighs completely in the marinade. Cover and refrigerate for at least 4 hours, preferably overnight for deeper flavor. Reserve about 1/2 cup of unused marinade for finishing the chicken later.
- Cook the Jerk Chicken. Heat a cast iron skillet over medium-high heat and add a thin layer of neutral oil. Sear the chicken thighs until deeply charred on both sides.
- Transfer the skillet to a 350°F oven and cook until the chicken reaches an internal temperature of 165°F.
- Remove the chicken and chop it into coarse pieces.
- Return the chopped chicken to the skillet with 1/2 cup reserved marinade and 1 tablespoon butter. Cook for a few minutes until the sauce thickens and becomes glossy. Taste and adjust salt if needed.
- Prepare the Crispy Plantain Tostadas. Slice the ripe plantains into 1-inch thick coins. Shallow fry the plantain slices in a skillet over medium-low heat until fully cooked but not browned.
- Transfer them between sheets of parchment paper and press flat using a tortilla press.
- Use a ring mold or round cutter to punch out uniform circles.
- Heat oil to 350°F and fry the plantain discs until golden brown and crispy.
- Transfer to a rack and immediately season with kosher salt and a pinch of citric acid.
- Make the Green Scallion Salsa. Char the scallions under a broiler until lightly blackened. Add the charred scallions, cilantro, lemon juice, neutral oil, garlic, and salt to a container. Blend coarsely with an immersion blender until bright green but still slightly textured. Taste and adjust seasoning.
- Char the Soy Glazed Pineapple. Slice the pineapple thin and fan the slices out on a sheet tray. Mix the soy sauce and brown sugar and brush the mixture over the pineapple. Torch the pineapple until caramelized, or broil until lightly charred. Use the same ring mold to cut pineapple rounds that match the size of the plantain tostadas.
- Assemble the Jerk Chicken Tostadas. Place a crispy plantain tostada on a plate. Add a round of charred pineapple. Top with chopped jerk chicken. Spoon small dots of green scallion salsa over the top. Finish with fresh cilantro and serve immediately.
