Grilled west indies spice-rubbed chicken breast

Yield: 4 servings

Measure Ingredient
4 \N Boneless chicken breasts,
\N \N Skin on
4 \N Firm bananas, skin on
\N \N And halved lengthwise
2 tablespoons Vegetable oil
1 tablespoon Soft butter
2 tablespoons Molasses
\N \N Lime halves for garnish



3 Tbs. curry powder

2 Tbs. paprika

1 Tbs. cayenne pepper

2 Tbs. freshly cracked black pepper 3 Tbs. ground cumin

2 Tbs. powdered ginger

2 Tbs. salt

Mix all the spices together well. Rub this mixture over both sides of each chicken breast, cover, and refrigerate for 2 hours.

Over a medium fire, grill the chicken 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 trace of red. Remove the chicken from the grill.

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.

Remove the banana halves from the grill. Mix the butter and molasses together and paint this over the bananas. Serve the chicken breasts and the banana halves together, sprinkled with a little lime juice. From "The Thrill of the Grill"

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