GRILLED CHICKEN AND PLANTAINS, JAMAICAN-STYLE
Make and share this Grilled Chicken and Plantains, Jamaican-Style recipe from Food.com.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Brush grill with oil. Prepare grill to medium heat. Puree molasses and next 7 ingredients in a blender until smooth. Season with salt and freshly ground black pepper. Spoon 1/4 cup sauce into a pie plate. Add chicken and turn to coat. Marinate for 15 minutes.
- Brush plantains with oil and sprinkle with salt and pepper. Grill plantains and chicken (skin side down), for 8 minutes. Turn chicken and plantains over. Grill until chicken is cooked through approximately 8 minutes (for chicken) and 4 minutes for plantains. Serve chicken and plantains and drizzle with remaining sauce.
GRILLED CHICKEN AND PLAINTAINS, JAMAICAN-STYLE
Fire up the grill and enjoy this full-flavored dish. Recipe is from Epicurious.
Provided by Daily Inspiration S
Categories Chicken
Time 35m
Number Of Ingredients 11
Steps:
- 1. Brush grill with oil. Prepare grill to medium heat. Puree molasses and next 7 ingredients (red wine vinegar through ground allspice)in blender until smooth.
- 2. Season chicken with salt and freshly ground black pepper. Spoon 1/4 cup sauce into a pie plate. Add chicken and turn to coat. Marinate for 15 minutes. Brush plantains with oil and sprinkle with salt and pepper.
- 3. Grill plantains and chicken (skin side down), for 8 minutes. Turn chicken and plantains over and grill until chicken is cooked through - approximately 8 minutes (for chicken) and 4 minutes (for plantains).
- 4. serve chicken and plantains and drizzle wth remaining sauce.
GRILLED CHICKEN AND PLANTAINS, JAMAICAN-STYLE
Provided by Bon Appétit Test Kitchen
Categories Chicken Low Fat Quick & Easy Low Cal Backyard BBQ Dinner Summer Grill Grill/Barbecue Healthy Plantain Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- 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.
- 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.
GRILLED RIPE PLANTAINS (PLáTANOS MADUROS A LA PARRILLA)
Provided by Lourdes Castro
Categories Side Kid-Friendly Backyard BBQ Dinner Tropical Fruit Summer Grill Grill/Barbecue Plantain Party Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 8
Number Of Ingredients 4
Steps:
- Prepare the butter glaze
- Place the butter and sugar in a small saucepan over medium heat and cook until the butter is melted and the sugar is dissolved in it. Add the vinegar and stir well. Remove from the heat and set aside.
- Prepare, grill, and serve the plantains
- Heat your grill to high (550°F) and close the lid. Wait at least 15 minutes before lowering the heat to medium-high (450°F) and continuing. Oil the grill grates with a vegetable oil-soaked paper towel held with a long pair of tongs.
- Slice the unpeeled plantains in half lengthwise and place them cut side down on the grill. Close the lid and cook for 15 minutes. Turn the plantains over and baste the cut sides of the plantains with the butter glaze. Close the lid and continue cooking for another 15 minutes. Brush a bit more glaze on the plantains before removing them from the grill.
- Serve the plantains in their skins while hot from the grill.
GRILLED CHICKEN AND PLANTAINS, JAMAICAN-STYLE
Make and share this Grilled Chicken and Plantains, Jamaican-Style recipe from Food.com.
Provided by Queen Dana
Categories Caribbean
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- 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 Facts : Calories 373.4, Fat 8.1, SaturatedFat 2.3, Cholesterol 82.3, Sodium 114.4, Carbohydrate 46, Fiber 2.4, Sugar 25.7, Protein 30.7
GRILLED JERK TOFU AND PLANTAINS WITH MANGO SALSA
I was inspired to create this vegan grilled jerk tofu recipe after visits to Jamaica where I found myself inhaling the aromas of jerk chicken. Try it!
Provided by Chrissy Tracey
Categories Tofu Onion Green Onion/Scallion Garlic Chile Pepper Thyme Ginger Soy Sauce Vinegar Lime Juice Pepper Nutmeg Cinnamon Lime Mango Bell Pepper Cilantro Honey Plantain Dinner Lunch Vegan Vegetarian Summer Grill/Barbecue Tree Nut Free Juneteenth Labor Day Father's Day Wheat/Gluten-Free Peanut Free Jamaica
Yield 4 Servings
Number Of Ingredients 36
Steps:
- Tofu
- Wrap tofu in 2 layers of paper towel, place on a rimmed baking sheet, and weigh down with something heavy (large cans or a small cast-iron skillet work well). Let sit 30 minutes. (Alternatively, press tofu in a tofu press 15-30 minutes.)
- Meanwhile, process red onions, scallions, garlic, chiles, thyme, ginger, allspice, soy sauce, brown sugar, vinegar, lime juice, browning sauce (if using), black pepper, salt, nutmeg, and cinnamon in a food processor or blender to a coarse purée. With motor running, stream in oil and process to a fine purée. Transfer jerk sauce to a bowl.
- Unwrap tofu and cut each block crosswise into 6 slices. Pour 1 cup jerk sauce into a baking dish, then add tofu slices and turn to coat. Set remaining jerk sauce aside for brushing and serving. Cover and chill tofu at least 30 minutes and up to 1 day. Do ahead: Jerk sauce can be made 3 weeks ahead. Cover and chill.
- Salsa
- Pulse lime juice, chile, mango, bell pepper, red onion, cilantro, agave (if using),and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a food processor just until coarsely chopped, 5-10 pulses. Taste salsa and season with more salt if needed. Transfer to a bowl; cover and chill until ready to serve.
- Plantains and assembly
- Prepare a grill for medium-high heat; lightly oil grate. Arrange tofu on grate, cover, and grill, brushing with reserved jerk sauce as you turn tofu, until lightly browned and grill marks appear, about 5 minutes per side. Transfer to a plate and brush with additional sauce, if desired.
- Meanwhile, mix brown sugar, vinegar, salt, pepper, and remaining ¼ cup oil in a small bowl. Brush cut sides of plantains generously with mixture.
- Arrange plantains, cut side down, on grate, cover, and grill, brushing all over with brown sugar mixture as you turn, until deep golden and grill marks appear, about 7 minutes per side. Transfer plantains to plates with tofu.
- Top tofu and plantains with scallions and serve with salsa and lime wedges.
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