- 1 teaspoon low-sodium soy sauce
- 1 teaspoon barbeque sauce
- 1 teaspoon minced fresh ginger
- 3/4 cup coconut milk
- 2 chicken drumsticks
- 2 chicken thighs
- 2 yellow plantains, peeled and cut into 3/4 inch slices
- 1 sweet potato, peeled and cut into thick sticks
- 1 fresh, unsplit banana leaf
- Whisk together soy sauce, barbeque sauce, ginger, and coconut. Pour over chicken drumsticks, thighs, plantain, and sweet potato in a resealable plastic bag. Seal, and marinate 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Gently warm the whole banana leaf over a fire or gas burner until the leaf is pliable, but not burnt, 3 to 4 minutes. Cut the leaf into four large squares, measuring at least 12×12 inches. Carefully cut four long, thin strips from the rib of the leaf, these will be used as 'string' to tie the packets later.
- Place a piece of meat onto each banana leaf square, and evenly divide the vegetables on top. Pour in any remaining marinade, and fold the leaves around the chicken like a present. Securely tie with the rib strips, and place the packets onto a baking sheet.
- Bake in preheated oven until the chicken is tender and no longer pink in the center, about 1 hour. Check the packets occasionally to make sure they do not burn.