Grilled West Indies Spice-Rubbed Chicken (with grilled banana)
SPICE RUB:
3 TB. curry powder
3 TB. ground cumin
2 TB. allspice
3 TB. paprika
2. TB. powdered ginger
1 TB. cayenne pepper
2 TB. salt
2 TB. freshly cracked black pepper
4 boneless chicken breasts, skin on
4 firm bananas, skin on and halved lengthwise
2 TB. vegetable oil
1 TB. soft butter
2 TB. molasses
Lime halves for garnish
1. Mix all of the spices together well, rub this mixture over both sides of each chicken breast, cover, and refrigerate for 2 hours.
2. Over a medium fire, grill the breasts skin side down for 7 to 8 minutes, until well browned and heavily crusted. Turn them and grill an additional 10 minutes. Check for doneness by nicking the largest breast at the fattest point. The meat should be fully opaque with no traces of red. Remove the chicken from the grill.
3. Rub the banana halves with vegetable oil and place them on the grill, flat side down. Grill them for about 2 minutes, or until the flat sides are slightly golden in color. Flip them and grill for an additional 2 minutes.
4. Remove the banana halves from the grill. Mix the butter and molasses together and brush over the bananas. Serve the chicken breasts and banana halves together, sprinkle with a little lime juice. Makes 4 servings
Source: "Thrill of the Grill" - Chris Schlesinger and John Willoughby - 1990
SPICE RUB:
3 TB. curry powder
3 TB. ground cumin
2 TB. allspice
3 TB. paprika
2. TB. powdered ginger
1 TB. cayenne pepper
2 TB. salt
2 TB. freshly cracked black pepper
4 boneless chicken breasts, skin on
4 firm bananas, skin on and halved lengthwise
2 TB. vegetable oil
1 TB. soft butter
2 TB. molasses
Lime halves for garnish
1. Mix all of the spices together well, rub this mixture over both sides of each chicken breast, cover, and refrigerate for 2 hours.
2. Over a medium fire, grill the breasts skin side down for 7 to 8 minutes, until well browned and heavily crusted. Turn them and grill an additional 10 minutes. Check for doneness by nicking the largest breast at the fattest point. The meat should be fully opaque with no traces of red. Remove the chicken from the grill.
3. Rub the banana halves with vegetable oil and place them on the grill, flat side down. Grill them for about 2 minutes, or until the flat sides are slightly golden in color. Flip them and grill for an additional 2 minutes.
4. Remove the banana halves from the grill. Mix the butter and molasses together and brush over the bananas. Serve the chicken breasts and banana halves together, sprinkle with a little lime juice. Makes 4 servings
Source: "Thrill of the Grill" - Chris Schlesinger and John Willoughby - 1990