Grilled Jerk Chicken and Plantains
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
• 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.