Grilled Chicken with Plantain and Cilantro-Lime Sauce

Instructions

1. 1

   Pat the chicken breasts dry with paper towels and season both sides with salt, pepper, smoked paprika, and cumin. Let them sit at room temperature for 10 minutes.

   Tip: Bring chicken to room temperature for more even cooking on the grill.

2. 2

   Peel the plantains and slice them lengthwise into quarter-inch thick strips. Toss with 2 tablespoons of olive oil and a pinch of salt.

   Tip: Use a sharp knife and peel under running water to prevent the sticky sap from coating your hands.

3. 3

   Make the cilantro-lime sauce by combining the minced garlic, cilantro, red onion, jalapeño, lime juice, remaining 2 tablespoons of olive oil, and a pinch of salt in a bowl. Stir well and set aside.

   Tip: Prepare the sauce ahead of time to let flavors meld together.

4. 4

   Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.

   Tip: Clean grates with a grill brush while the grill is heating up.

5. 5

   Place chicken breasts on the grill and cook for 6-7 minutes without moving them to develop a golden crust.

   Tip: Resist the urge to flip early; a good sear creates better flavor.

6. 6

   Flip the chicken and cook for another 6-7 minutes until the internal temperature reaches 165°F at the thickest part.

   Tip: Use an instant-read thermometer for perfectly cooked, juicy chicken every time.

7. 7

   While the chicken finishes cooking, place the plantain slices on a cooler section of the grill and cook for 3-4 minutes per side until soft and caramelized.

   Tip: If your grill doesn't have temperature zones, reduce heat to medium and monitor closely.

8. 8

   Transfer grilled chicken and plantains to serving plates, generously drizzle with cilantro-lime sauce, and serve immediately.

   Tip: Spoon extra sauce over both the chicken and plantains for maximum flavor.