Fourth of July: Jerk Chicken Menu

By Food & Wine
Updated May 25, 2017
This multi-course meal features a roasted sweet potato and okra salad and a decadent black-bottom banana cream pie.
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Tomatillo-Poblano Guacamole

Credit: DANA GALLAGHER
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In this lightened version of guacamole, tomatillo puree replaces some of the rich avocado, adding a bit of sweetness and tang; roasted poblano contributes a little heat. Stretching the recipe with roasted peppers, cherry or grape tomatoes, or diced jicama, mango or papaya would lighten it even more.

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Caribbean Jerk Chicken

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The spirit of Jamaica's popular jerk sauce comes through in this superspicy, fragrant grilled chicken. To punch up the flavor even more, let the marinade sit for an additional 24 hours before adding the meat. To lower the heat, swap out Scotch bonnet chiles (among the world's hottest) for jalapeños.

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Roasted Sweet Potato and Okra Salad

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Marcus Samuelsson drew on African staples like yams and okra to create this completely original recipe of roasted sweet potatoes tossed with red potatoes, wilted spinach and sautéed okra. Toasted mustard seeds and a caper vinaigrette give this delicious salad a nutty, tangy flavor.

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Black-Bottom Banana Cream Pie

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Valeri Lucks, the co-owner and self-titled "chief people wrangler" and "pie master" at Milwaukee's Honeypie Cafe, says this pie marries two of her best-selling pies: chocolate cream and banana cream.

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Piña Colada Cupcakes

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The unfrosted cupcakes can be wrapped in plastic and stored at room temperature for up to 2 days or frozen for up to 1 month.

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