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Grilled Chicken and Plantains, Jamaican-Style

By The Bon Appétit Test Kitchen

4.2

(21)

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.

Recipe information

  • Total Time

    45 minutes

  • Yield

    Makes 4 servings

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

Preparation

  1. Step 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.

    Step 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.

Nutrition Per Serving

Per serving: 406 calories
9 g fat
2 g fiber
#### Nutritional analysis provided by Bon Appétit
TagsChicken BreastChickenPoultryPlantainVegetableMainDinnerDairy FreeGluten FreeWeeknight MealsGrillingBlenderKwanzaaBon Appétit
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