Grilled Chicken and Plantains, Jamaican-Style (recipe by Bon Appétit, August 2010)
It’s a hot Chicago summer afternoon and this Jamaican-style grilled chicken and plantains hit the spot. The allspice in the barbecue sauce gave it an exotic flavor. The chicken would have been even better if it had marinated longer than 15 minutes. I served it with basmati rice.
- Olive oil
- 1/4 cup mild-flavored (light) molasses
- 1/4 cup red wine vinegar
- 1 tablespoon tomato pasta
- 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
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.
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.
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.
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