So this week we prepared the Grilled Jamaican Chicken and Plaintains that I posted about last Friday – July 29th to be exact. We made only a slight adjustment to the recipe in that I have been unsuccessful in locating light molasses anywhere so I used regular old Blackstrap molasses. So we started off, as usual, gathering the ingredients.
Vash wanted to get working so he was already pulling the leaves off the fresh thyme. He is, as always, my herb chopper extraordinaire. Vash was my only helper this time because the other boys were busy with Uncle Chip – though I can’t remember what they were doing this time. Uncle Chip came in to help at the end.
The recipe is really easy. Basically you combine the molasses, the chopped thyme, the chopped onion, the garlic, the red wine vinegar, the tomato paste, the cayenne and the allspice in a blender and puree it until it is blended. The sauce. Voila.
Then you marinate your chicken breasts in half the sauce for 15 minutes.
And then you grill it – though in our case we fried it because we had to get everything cooked and everyone fed before 5:30 because Markus had football practice that evening and sometimes it takes a little while to get the charcoal grill working well enough to cook it right.
Then I cut up the plantains and threw them in another fry pan in oil.
and we ended up with our Grilled Jamaican Chicken and Plantains.
We poured the other half of the sauce over the chicken and plantains before serving. We added rice and corn on the cob to round out the meal.
So here are my thoughts on this recipe. If you are going to do it on stovetop like I did, just use skinless and boneless chicken breasts. You only need the skin on if you are doing it over the open flame. Plus it saves the fight to remove the bone from the breasts.
Also, it was a little too spicy for the kids to enjoy. As an adult, I found the spice level to be okay – noticeable but mellowed by the molasses. The kids were kinda turned off to it – they ate it but they did not want me to make it again.
The plantains were alot starchier than I thought they would be. This was my first time working with plantains and they were alot harder to peel than a banana and definitely were more like a potato than a banana. The boys liked them but I think they felt they were like fried potatoes. The combination of rice and corn and plantains was way too much starch. I would have left out the rice and added a green vegy instead of the corn if I were to make it again – which I won’t because the boys don’t really like it. ??
So next week we will talk about another dish we made this week – Grilled Mustard Chicken with Fresh Corn Polenta
Here is what you will need.
Here is the recipe – again from the August 2010 issue of Bon Appetit – (my favorite cooking magazine).
This recipe was made with the help of all 5 of my boys – things got pretty nutty in the kitchen but on the whole we had a great time. I loved the polenta. Let me know if you make any of these recipes and what you think. Bon Appetit!!