Grilled Chicken and Plantains, Jamaican-Style |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
olive oil |
1/4 cup mild-flavored (light) molasses |
1/4 cup red wine vinegar |
1 tablespoon tomato paste |
1 tablespoon finely chopped onion |
1 1/2 teaspoons chopped fresh thyme |
1 large garlic clove, peeled |
1/2 teaspoon cayenne pepper |
1/2 teaspoon ground allspice |
4 boneless chicken breast halves with skin |
2 semi-ripe plantains (yellow-black skin), peeled, cut on diagonal into 1/3- to 1/2-inch-thick slices |
Directions:
1. Brush grill rack with oil. Prepare barbecue(medium heat). Puree molasses and next 7 ingredients in blender until smooth. Season with salt and freshly ground black pepper. Spoon 1/4 cup sauce into pie dish. Add chicken; turn to coat. Marinate 15 minutes.
2. Brush plantains with oil; sprinkle with salt and pepper. Grill plantains and chicken, skin side down, 8 minutes. Turn chicken and plantains over. Grill until chicken is cooked through and plantains are tender, 8 minutes for chicken and 4 minutes for plantains. Serve plantains and chicken drizzled with remaining sauce.
3. Ingredient tip: PLANTAINS, the starchy variety of banana called for in the grilled chicken recipe, are available at some supermarkets and at Latin markets. Black skin indicates ripeness.
4. Per serving: 406 calories, 9 g fat, 2 g fiber Nutritional analysis provided by Bon Appétit
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