By Debra LB. 8 Comments
Plantain is one of those foods that you can’t have enough off, especially if you like plantains like I do, I make plantains using all different types of recipes, I like them baked in the oven with cinnamon sugar, I like them fried, roasted, boiled etc! I choose to do it this way as I have cut out a lot of fried foods to at least 1-2 times a month and because of my love for plantains I will be grilling a lot over the summer.
I am currently in an apartment and don’t have access to an outdoor grill, so what I used here was my indoor griddle, the same griddle I use for pancakes, french toast etc! the plantains and the chicken came out perfect.
Chicken, I love chicken satay, so it was just a matter of time before I made it myself and off course it has to be made with some Caribbean love, so I added pineapple ,lime and orange juice to give it a little island flavor along with a hint of scotch bonnet pepper and chado beni.
But you can leave the pepper out of the recipe if you do not like spicy foods, but being Caribbean I just love me some spicy chicken, Oh Yeah!
My dad would have never eat anything by the name of Satay, but my hubby loves the vibrant flavor of this chicken.
The recipe may seem very long, but it’s actually a simple dish, plan it right and you will be out of the kitchen in a jiffy!
Serves 16 - 18
Serving Size: 2 skewers chicken
Plantains and Caribbean Chicken Satay
2 hr, 30 Prep Time
30 minCook Time
2 hr, 30 Total Time
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Ingredients
- 1 1/2 pounds skinless, boneless chicken breasts
- 1 lime, juiced
- 20 or more wooden skewers
- Green leaf lettuce for garnish
- 2 ripe yellow plantains
- 1 red bell pepper
- 1 yellow onion
- 4 Skewers
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 cup plain greek yogurt
- 4 cloves garlic, minced
- 4 leaves of chado beni, finely chopped or cilantro
- 1/2 scotch bonnet pepper, finely chopped
- 1 teaspoon freshly grated ginger (about a knuckle)
- 2 tablespoon curry powder
- 2 tablespoon freshly squeezed orange juice
- 2 tablespoon pineapple juice (optional)
- 2 tablespoon or Olive Oil, for your griddle
- 1 ripe mango peeled , pitted and chopped
- 1 1/2 tablespoons lime zest
- 2 large clove garlic, peeled
- 1/2 scotch bonnet pepper, chopped
- 2 tablespoons dark brown sugar, optional
- 2 limes, juiced
- 1 cup hot water divided
- 1/4 cup low-sodium soy sauce
- 1 cup smooth peanut butter
Chicken
Plantains
Marinade For Chicken:
Peanut Mango Sauce
Method
- Butterfly and cut into strips
- Place in a clean bowl or ziplock bag
- Add lime juice and toss to combine,set aside.
- Combine paprika, onion powder. kosher salt,black pepper , yogurt, minced garlic, grated ginger , orange juice, chado beni , scotch bonnet pepper , pineapple juice and curry powder
- Add to the chicken pieces , gently toss until well coated., refrigerate for at least two hours, or overnight if you have the time
- Thread the chicken pieces onto the skewers working the skewer in and out of the chicken.
- Peel and cut plantains into rounds
- Heat a griddle to about 375 degrees , brush with a small amount of olive oil, place plantains and grill until golden brown,about 1 - 2 minutes per side , do the same if you are using peppers and onions.
- Thread onto skewers by adding plantains , pepper and onion, repeat until you have about 5 - 6 pieces of plantains on one skewer. Keep covered until ready to eat!
- Clean your griddle and reheat, brush with small amount of olive oil
- Grill the chicken satays for 2-to 3 minutes on each side, until nicely seared on both sides.
- Place in an aluminum foil pan, keep covered
- Heat oven to 500 degrees
- Place covered aluminum foil pan with chicken in hot oven for about 10 - 12 minutes before serving
- Serve on a bed of lettuce with a nice and spicy peanut and mango dipping sauce
- In a blender or food processor blend mango, lime zest , garlic scotch bonnet pepper, lime juice and 1/2 cup water.
- Add peanut butter, soy sauce and remaining hot water, continue blending until very smooth.
- If the sauce is to thick, you can add some additional water to thin it out.
- Pour the sauce into a nice sauce bowl and garnish with cilantro . Serve with caribbean style chicken satay
Chicken
Chicken Marinade
Plantains
The Actual Cooking
Chicken
Direction for Mango Peanut Sauce
Notes
Plantains in recipe will only serve about 3-4 people, chicken will serve about 8 -10 people with 2-3 skewers per person.
I use my oven to reheat the chicken just before serving and also to ensure it is thoroughly cooked through. By keeping the chicken covered and the oven at 500 DEGREES for at least 10 minutes, you will be sure you are not serving uncooked chicken. After the 10 minutes or so the chicken should be well heated through . Remember to preheat the oven before adding the chicken.
Nutrition
7.8.1.2
12
http://www.simplycaribbean.net/plantains-caribbean-chicken-satay/
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Wish my dad was still around physically, but he will always be in my heart.
I remember in growing up on fathers day , we (meaning my sisters and brothers) couldn’t wait to give my dad his gift, I always bought him a tie, a shirt , handkerchiefs and a couple pair of socks, I wanted to buy him so much more but could never afford it, I barely afforded the things I did buy him, but thanks to my weekly allowance which I saved for 2 months in order to buy him the things I did.. I really enjoyed shopping for my dad.. RIP in peace Dad! I love you then,I love you now and I will love you forever.
#Foodelicious Father’s Day Recipe Roundup! Check out some of the other bloggers good Eats~
Lydia’s Flexatarian Kitchen –Low Country Pickled Shrimp
Joy Makin’ Mamas –Ginger Beef
The Redhead Baker –Chipotle Honey Lime Pulled Pork Tacos
Mooshu Jenne –Spicy Beef Brisket Carnitas
Have Fun and Enjoy !
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