Recipe information
Total Time
45 minutes
Yield
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
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
One serving contains the following: Calories (kcal) 405.8 %Calories from Fat 20.2 Fat (g) 9.1 Saturated Fat (g) 1.9 Cholesterol (mg) 96.4 Carbohydrates (g) 45.1 Dietary Fiber (g) 2.4 Total Sugars (g) 28.9 Net Carbs (g) 42.6 Protein (g) 36.7 Sodium (mg) 391.1