Jerk Chicken Loaded Fries Recipe

Preheat oven to 425°F (220°C) if baking fries. If frying, heat about 2 inches of vegetable oil in a deep skillet or fryer to 350°F (175°C).

Toss the frozen fries with 2 tbs oil (if baking) and spread in a single layer on a baking sheet. Sprinkle with 1 tsp salt and 1/2 tsp pepper. Bake 20–30 minutes, turning once halfway, until golden and crispy. If frying, deep-fry fries in batches for 3–5 minutes until crisp and golden; drain on paper towels and season immediately with salt and pepper.

Cut the chicken thighs into bite-sized strips or 1/2-inch pieces so they'll heat through quickly and sit nicely on fries.

In a bowl, combine 2 tbs jerk seasoning, 1 tbs lime juice, 1 tbs olive oil, 1 tsp minced garlic and 1/2 tsp salt. Add the chicken pieces and toss to coat. Marinate at room temperature for 15–30 minutes or refrigerate for up to 2 hours for more flavor.

Heat a large skillet over medium-high heat. Add a drizzle of oil if the pan is dry. Add the marinated chicken in a single layer and cook 4–6 minutes, stirring occasionally, until chicken is cooked through and slightly charred at the edges. Internal temperature should reach 165°F (74°C). Remove from heat and set aside.

In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream or Greek yogurt, 1 tbs lime juice, 1 tsp honey, 1 tsp hot sauce (optional), 1/4 tsp salt and 1/4 tsp black pepper until smooth and creamy. Taste and adjust seasoning or heat as desired. Chill until ready to use.

Arrange the hot fries on a large platter or divide between 2–3 serving plates (see servings).

Evenly layer the cooked jerk chicken over the fries while the fries are hot so the chicken juices mingle with the potatoes.

Sprinkle 1 cup shredded cheese evenly over the fries and chicken. If you prefer the cheese melted, place the assembled fries under a broiler for 1–2 minutes or into the 425°F oven for 2–3 minutes until cheese is bubbly — watch closely to prevent burning.

Top with 1 cup diced tomatoes, 1/2 cup sliced banana peppers, and 2 tbs thinly sliced green onions.

Drizzle the creamy sauce over the loaded fries in a zigzag or dollop pattern. Garnish with 1/4 cup chopped fresh cilantro.

Serve immediately while fries and chicken are hot. Offer extra hot sauce or lime wedges at the table if desired.