Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Sep 21, 2017
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
RECENT SEARCHES
Chicken
 
Pumpkin
 
Pork
 
Zucchini
 
Rhubarb
 
RSS FEEDS
Keep up with one or all of your
favorite Sauce Magazine columns
RECIPES
Grilled Jerk Chicken And Plantains
Serves
Rate It:
You must login to rate
Photo by Laura Miller
November 2013

Grilled Jerk Chicken And Plantains
Read the article: The Dark Side of Sweet

INGREDIENTS

¼ cup light or dark molasses
¼ cup red wine vinegar
1 Tbsp. tomato paste
¼ cup onion, minced
1 Tbsp. dried thyme
1 large garlic clove, minced
½ tsp. cayenne pepper
½ tsp. allspice
¼ tsp. cinnamon
¼ tsp. cumin
4 chicken leg quarters
2 semi-ripe plantains*
Olive oil or canola oil, for grilling
Kosher salt and freshly ground black pepper

PREPARATION

• Prepare the grill.
• Purée molasses, vinegar, tomato paste, onion and seasonings in a blender. Reserve ¼ cup purée and pour the remainder into a resealable bag. Add the chicken to the bag. Seal and let marinate for 15 to 30 minutes.
• Peel the plantains and slice on the bias into ½-inch slices. Brush with oil and season to taste with salt and pepper.
• Place chicken on the grill, skin-side down, and place plantains around the outside edge of the grill. Cook plantains 4 minutes per side and chicken 8 minutes per side. Serve drizzled with reserved marinade.

* Plantains are available at most international grocery stores and frequently can be found at well-stocked grocery stores.

Want to comment on this recipe? Login or sign up on Sauce.
And/Or
Conceived and created by Bent Mind Creative Group, LLC ©1999-2017, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004