I had every intention of GRILLING this chicken.
I had it all planned out – photographed and beautifully crafted in my mind.
Yet, on this particular day, the gas grill decided NOT to work for me.
Rather than trouble shoot on the hot patio, I opted for an easy fix: indoor, Dutch oven stovetop ( + broiling for the plantain).
Either way you chose, the result is the same: fabulous and flavorful!
The chicken is crispy and moist, from the inside out, with a lovely spiced crust.
The grilled (or broiled plantain) is creamy, as it should be.
And, the pineapple is just perfectly caramelized, either on the grill or in the “fond” on the stovetop.
Pick your poison – it’s all so great!
Grilled Philippino Spiced Chicken Plantain & Pineapple
Grilled Philippine Spiced Chicken Plantain & Pineapple
2 large chicken breasts, bone-in, skin-on
1 Tbs. olive oil
1 Tbs. Philippino Spice Mix*
1 large plantain, ripe
6 fresh (or canned) pineapple rings
sea salt and pepper
fresh cilantro
1 Tbs. oil
1 tsp. Philippine Spice Mix
white rice
Heat the grill to a nice and toasty temp.
Rub the chicken breasts with oil, and then the spice mix, coating all surfaces.
Place the chicken on the hot grill.
Reduce the heat to medium and cook on each side for 5-7 minutes, until brown and crispy, and cooked through.
Meanwhile, place the WHOLE plantain (peel and all) on the grill.
Cook for 5-7 minutes on each side, until almost black.
While all this is happening, carefully grill the pineapple (coated in oil) on each side and seasoned with spice mixture) for 1-2 minutes.
Once everything is done, remove from the grill.
Peel the plantain and slice.
Serve plated with fresh cilantro and sea salt and pepper.
For an extra bit of goodness, mix 1 Tbs. olive oil + 1 tsp. spice mix and drizzle over the goodness (or make pan sauce – if using your Dutch oven, like I did – don’t waste that precious fond!)
Oh, and serve with white rice, for sure.
*Philippino Spice Mix:
1 Tbs. sea salt
1 Tbs. smoky paprika
2 tsp. ground black pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried oregano
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp ground ginger
1/2 tsp. star anise, ground
1/4 tsp. annatto (sub nutmeg, if necessary)
Blend all spices together and store in an air-tight container.
