Caribbean Jerk Chicken
Chef Brian marinates chicken in a fiery jerk blend with habanero, lime and warm spices, then serves it over coconut rice with red kidney beans. His house pikliz adds a sharp, vinegary kick of cabbage, carrot and chile.
Nutritional facts
Protein
42g
Carbs
83g
Calories
730kcal
Fat
26g
Ingredients
Chicken Thigh, Coconut, milk, beverage, Long Grain White Rice, Red Kidney Beans, Cabbage, Carrots, Green Onion, Canola Oil, Onion, White Vinegar, Habanero Peppers, Garlic, Kosher Salt, Butter, Sugar, Canola and Olive Oil Blend, Soy Sauce, Lime Juice, Cilantro, Brown Sugar, Black Pepper, Thyme, Allspice, Green Peppercorns, Cinnamon, Nutmeg, Thyme
Contains milk, wheat, cereals containing gluten, soybeans.
Reviews
0.0
Based on 0 reviews
Jonathan · 09/07/26
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About Brian Jupiter
Born and raised in New Orleans, Louisiana, Executive Chef Brian Jupiter has always believed that food is a true art form. Pulling inspiration from closely held family secrets and recipes, Jupiter spent his childhood alongside his grandmother in her kitchen. After beginning his professional career at the age of 16, in the kitchen of New Orleans’ famed Aurora Steakhouse, Jupiter eventually moved to Miami, Florida to pursue degrees in Culinary Arts and Food & Beverage Management. In 2003, Jupiter made the move to Chicago to fill the role as Chef de Cuisine, and eventually Executive Chef, at Narcisse Champagne and Caviar Salon.
Chef Jupiter's accolades include being named a James Beard Award semifinalist for Best Chef: Great Lakes in both 2019 and 2020, a Michelin Bib Gourmand distinction for Ina Mae Tavern from 2020 through 2025, and Food Network's Chopped Champion in 2022. In 2025, he was named a James Beard Award semifinalist for Outstanding Restaurateur.
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