Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat 4 large chicken thighs dry with paper towels, then season all sides of the chicken with 1 teaspoon of sea salt and 1/2 teaspoon of freshly ground black pepper.

2. 2

   Peel 2 firm-ripe plantains and slice them into 1-inch thick rounds, placing the rounds into a medium bowl and tossing them with 2 tablespoons of extra virgin olive oil.

3. 3

   Combine 2 tablespoons of extra virgin olive oil, 4 minced garlic cloves, and the stripped leaves from 3 sprigs of fresh rosemary in a small bowl, mixing well.

4. 4

   Evenly rub the rosemary-garlic oil mixture over all surfaces of the seasoned chicken thighs.

5. 5

   Preheat your grill or fire pit to achieve a consistent medium-high heat, approximately 200 degrees Celsius (400 degrees Fahrenheit), preparing it for fire roasting.

6. 6

   Place the 4 chicken thighs skin-side down on the hot grill and cook for 10 to 12 minutes, then turn them over and continue cooking for another 10 to 12 minutes, simultaneously adding the seasoned plantain slices to the grill during the last 15 minutes of cooking, turning the plantains occasionally until both chicken is cooked through to 74 degrees Celsius (165 degrees Fahrenheit) and plantains are tender and charred.

7. 7

   Carefully remove the fire-roasted chicken and plantains from the heat, allow them to rest for 5 minutes, then squeeze the juice of 1 whole lemon over the entire dish before serving immediately.