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Jerk Rubbed Chicken With Bananas

bbq, chicken - other, sauces

4 chicken legs or 8 thighs; trimmed
2 cloves garlic; minced
1 tablespoon (each) ground cumin and paprika
1 tablespoon minced gingerroot
1 tablespoon curry paste or powder
2 teaspoons (each) allspice and pepper
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
4 firm bananas; peeled
1 teaspoon vegetable oil
2 teaspoons lemon juice

Place chicken in shallow dish. Combine garlic, cumin, paprika, ginger, curry paste, allspice, pepper, thyme, salt and cayenne pepper; rub all over chicken. Cover and marinate in refrigerator for at least 2 hours or for up to 24 hours. Place chicken on greased grill over medium-high heat; close lid and cook, turning halfway through, for about 25 minutes or until juices run clear when chicken is pierced. Meanwhile, cut each banana on the diagonal into thirds; brush with oil. Add to grill; cook, turning often, for about 6 minutes or until golden. Sprinkle with lemon juice and serve with chicken.

Contributor: Canadian Living - June, 1999

Yield: 4 servings

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