- Olive Oil
- 1/4 cup mild-flavored (light) molasses
- 1/4 cup red wine vinegar
- 1 tablespoon tomato paste
- 1 tablespoon finely chopped onion
- 1 1/2 teaspoons chopped fresh thyme
- 1 large garlic clove, peeled
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground allspice
- 4 boneless chicken breast halves with skin
- 2 semi-ripe plantains (yellow-black skin), peeled, cut on diagonal into 1/3- to 1/2-inch-thick slices
- 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.