Sunday, September 11, 2011

Marinated Jamaican Chicken with Plantains

Skip the burgers on the grill tonight and try a taste of Jamaica. Marinate some chicken for a quick thirty minutes and put it on the grill. Add a few plantains for authentic Island flavor.

Plantains are in the banana family, but are starchier and lower in sugar. They are a good source of potassium and dietary fiber. They are almost always cooked and not eaten raw like our “dessert” bananas.

2 dates
¼ cup amber or dark agave nectar
¼ cup apple cider vinegar
1 tablespoon tomato paste
1 tablespoon finely chopped onion
1 ½ teaspoons chopped fresh thyme
1 large clove garlic, peeled
½ teaspoon cayenne pepper
½ teaspoon ground allspice
Sea salt and pepper to taste

Olive oil
4 bone-in chicken breasts with skin
2 ripe plantains

To prepare:
Turn barbecue to medium heat.

Put all marinade ingredients into a blender and process until smooth.
Pour about 1/4 cup of the marinade into a Ziploc bag and add the chicken. Let sit for about half an hour in the refrigerator.

Remove the chicken from the fridge and place on the grill, skin side down.

Brush plantains with olive oil and season with salt and pepper. Place on the grill with the chicken.

Cook the chicken for about 10 minutes and turn over and cook for about 8 more minutes or until cooked through.

Grill plantains for about 5 minutes, turn and cook until tender.

Serve plantains and chicken drizzled with remaining sauce.

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