Grilled West Indies Spice-Rubbed Chicken Breast

Recipe Ingredients

		Spice Rub
4		Firm bananas - skin on
		And halved lengthwise
2 tablespoons	30ml	Vegetable oil
1 tablespoon	15ml	Soft butter
2 tablespoons	30ml	Molasses
		Lime halves for garnish
3 tablespoons	45ml	Curry powder
2 tablespoons	30ml	Paprika
1 tablespoon	15ml	Cayenne pepper
2 tablespoons	30ml	Freshly cracked black p
3 tablespoons	45ml	Ground cumin
2 tablespoons	30ml	Powdered ginger
2 tablespoons	30ml	Salt
		Chicken
4		Boneless chicken breasts - skin on

Recipe Instructions

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"

Source:
Taste of Home - June/July 1997

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