GRILLED SPICY CHICKEN WITH SWEET PLANTAINS

Grilled Spicy Chicken with Sweet Plantains image

Fire up the grill to make these juicy chicken breasts marinated in a sweet, aromatic mix of jerk paste and brown sugar. Serve with grilled plantains and scallions for an irresistible Jamaican-inspired meal with big flavor.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2/3 cup ketchup
Juice of 1 1/2 limes, plus wedges for serving
3 tablespoons jerk seasoning paste
3 tablespoons packed light brown sugar
2 tablespoons vegetable oil, plus more for the grill
4 skinless, boneless chicken breasts (6 to 8 ounces each)
3 semi-ripe sweet plantains (yellow with black spots), peeled
1 bunch scallions
Kosher salt and freshly ground pepper

Steps:

Preheat a grill to medium. Stir the ketchup and juice of 1 lime in a small bowl; set aside. Mix 2 tablespoons jerk seasoning paste, 2 tablespoons brown sugar and 1 tablespoon vegetable oil in a medium bowl. Add the chicken and turn to coat. Mix the remaining 1 tablespoon seasoning paste, 1 tablespoon brown sugar and juice of 1/2 lime in a small bowl. Microwave 30 seconds to dissolve the sugar; stir and set aside.
Cut the plantains in half lengthwise and toss in a bowl with the scallions, remaining 1 tablespoon vegetable oil, 1/2 teaspoon salt and a few grinds of pepper.
Lightly oil the grill grates. Grill the chicken, turning once or twice, until charred and cooked through, 10 to 12 minutes. Grill the plantains and scallions, turning, until charred and tender, 4 to 5 minutes.
Brush the jerk-lime mixture on the chicken. Roughly chop the plantains and scallions; toss together. Serve the chicken with the plantain mixture, lime ketchup and lime wedges.

Nutrition Facts : Calories 560, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 117 milligrams, Sodium 1712 milligrams, Carbohydrate 70 grams, Fiber 4 grams, Protein 46 grams, Sugar 40 grams