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Spicy Glazed Plantains

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Makes 4 to 6 servings 1x

Time 25 to 30 minutes

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Ingredients

  • 4 ripe plantains
  • 2 tablespoons good-quality olive oil
  • 1 tablespoon honey
  • 1 tablespoon hot sauce, or more or less to taste

Instructions

  1. Start the coals or heat a gas grill for medium direct cooking. Make sure the grates are clean.
  2. Trim away the ends of the plantains, then cut them in half lengthwise, leaving the peel intact. Whisk the oil, honey, and hot sauce together in a small bowl. Brush the cut sides of the plantains with the mixture.
  3. Put the plantains on the grill directly over the fire, peel side down. Close the lid and cook until the peel starts to pull away from the plantain, 5 to 8 minutes. Carefully turn the plantains over and cook until the glazed side browns, 1 to 2 minutes. Transfer to a plate, remove the peels, drizzle over the remaining glaze, and serve.

– Recipe from How to Grill Everything

Recipe variations

Plantains with Mojo Sauce
This is the classic garlic-fueled citrus sauce usually served with fried green plantains (tostones)—and it’s just as delicious with grilled sweet plantains: Omit the honey and hot sauce. Whisk 1/4 cup each good-quality olive oil and fresh orange juice, 2 tablespoons each fresh lemon and lime juice, 1 tablespoon minced garlic, and 1/2 teaspoon salt together in a bowl. Brush the plantains lightly with olive oil before grilling, then serve with the mojo sauce drizzled over them.

Plantains with Lime-Coconut Cream
You buy a can of coconut cream (not cream of coconut) or you can simply skim of the thick layer of cream that floats to the top of canned coconut milk. Just make sure to buy it from a store with good turnover because if it sits too long, it hardens: Omit the oil, honey, and hot sauce. Whisk 1/4 cup coconut cream and the grated zest of 1 lime together in a bowl. Brush this on the cut sides before grilling, and drizzle the remainder over the grilled plantains after peeling.

Plantains with Garlic-Ginger Butter Baste
Omit the oil, honey, and hot sauce. Melt 4 tablespoons (1/2 stick) butter in a small skillet over medium-low heat, add 1 tablespoon each minced garlic and fresh ginger, and cook, stirring, until fragrant and softened, 2 to 3 minutes. Use this to brush the plantains before grilling, and drizzle the remainder over the grilled plantains.