Grilled West Indies Spice-Rubbed Chicken with Grilled Bananas

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| Servings: 4 servings


Spice Rub

  • 3 tablespoons curry powder
  • 3 tablespoons cumin powder
  • 2 tablespoons allspice
  • 3 tablespoons paprika
  • 2 tablespoons ground ginger
  • 1 tablespoon cayenne
  • 2 tablespoons salt
  • 2 tablespoons freshly ground black pepper

Chicken and Bananas

  • 8 boneless chicken thighs
  • 4 firm bananas, peeled and halved lengthwise
  • 2 tablespoons oil
  • Butter
  • 2 tablespoons molasses
  • Lime halves


  1. Mix spice rub ingredients together.  This makes about one cup and should but kept in a tightly covered jar.
  2. Rub enough of the spice mixture to coast both sides of the thighs.  Cover and refrigerate for two hours.
  3. Grill chicken as you would normally.  Remove when done and place teaspoon butter on each breast.
  4. Rub banana halves with oil and place them on the grill flat side down.  Grill about 2 minutes or until flat sides are slightly golden.  Flip them and grill additional 2 minutes.  Remove and mix 1 tablespoon hot melted butter and molasses together and paint over bananas.

Comments: The spice rub is a variation of the dry rub commonly used in BBQ.  The normal searing and crusting action of grilling is enhanced by the rub.


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