Grilled Chicken Jibarito

Grilled Chicken Jibarito
Grilled Chicken Jibarito

This grilled chicken jibarito is packed with juicy tender chicken breast, melted cheese, fresh veggies and smeared with spicy garlic mayo inside a crispy tostone (twice-fried plantain). 

The Puerto Rican sandwich was originally created by Juan Figueroa in Humboldt Park, Chicago. 

Once you bite into it you’ll feel the crunch, creaminess of the mayo and the texture of the grilled chicken tucked inside. Pure perfection!

If you aren’t a chicken or steak lover, try a vegetarian version smothered in garlic butter sauce. Just make sure you don’t kiss your date right after.

Since you’re still reading, either the picture got your attention or you must be really hungry. So share the Jibarito experience and get messy.

See you in my next post. 

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Grilled Chicken Jibarito
  1. Whisk mayo, ketchup, garlic, chili powder, salt, pepper, and cumin powder. Store in fridge until ready to serve.
  2. Time to marinade the chicken. In a bowl mix olive oil, salt, pepper, chili powder, and garlic powder. Coat the chicken breast. Place in fridge for a few hours or overnight.
  3. Slice onions, tomatoes, and cilantro. Set aside.
  4. Heat oil, then fry plantains for 2-3 minutes until golden. Drain and cool for a few minutes.
  5. Place the plantain between two pieces of parchment paper. Now use a heavy plate or pan to press down to smash the plantain. Handle with love.
  6. Fry the smashed plantains until golden crispy. Set aside to drain on a wired rack.
  7. Heat a grill pan on high heat for 2 minutes. Turn down to medium-high fully coating the pan with oil.
  8. Place chicken breast in the pan and cook for 5-7 minutes on each side or until juices run clear. Melt the cheese on top.
  9. Finally! Assemble the sandwich your way and enjoy.
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