Grilled Chicken with Plantain Salad.

There’s something incredibly satisfying about mixing sweet boiled plantain with colourful, crunchy vegetables. This salad is bright, textured, and full of flavour. Every bite is balanced: with a little sweetness and a little crunch. It is the kind of dish that works as a light main or as a hearty side next to grilled meat or fish.

Ingredients

For Cabbage & plantain salad

• 2 Boiled plantains (ripe but firm)
• Chopped cabbage (green & purple)
• 2 carrot sliced
• 1 Red onion, chopped
• chopped green chilli (to taste)
• Seasoning (salt, black pepper, and a touch of spice blend to taste)
• A drizzle of olive oil or your preferred light dressing

For grilled Boneless Chicken Thighs

• 4 boneless chicken thighs
• 1–2 tbsp oil (vegetable or olive oil)
• 1 fresh scotch bonnet (adjust to taste)
• 1 small piece fresh ginger (about 1 inch)
• 2 cloves garlic
• 2 seasoning cubes (Maggi or any seasoning of choice)
• 1 tsp onion powder
• Salt to taste

Method

For Cabbage & plantain salad

1. Boil the plantains until tender but not mushy. Set aside to cool slightly.
2. In a pan, heat a small drizzle of oil and lightly toss the chopped cabbage, chilli, onions, and carrots. You want them softened but still crisp.
3. Add seasoning of choice and spiced blend of choice.
4. Gently fold in the boiled plantain chunks — just enough for them to soak in the flavour without breaking apart.
5. Finish with a sprinkle of fresh herbs or parsley before serving.

1. Marinate the Chicken

In a mortar or blender, combine the fresh scotch bonnet, ginger, and garlic into a rough paste. Transfer to a bowl and mix with oil, crushed seasoning cubes, and onion powder. Add a small pinch of salt, then stir well to form a smooth marinade.

Place the boneless chicken thighs in the mixture, coating them evenly on all sides. Cover and let marinate for at least 30 minutes (or up to 4 hours for deeper flavour).

2. Grill the Chicken

Preheat your grill pan over medium heat and lightly brush it with oil to prevent sticking. Place the boneless chicken thighs on the pan and grill for 20–25 minutes, turning halfway through, until the edges are golden and slightly charred.

Brush lightly with oil towards the end for a juicy, glossy finish.

Cookware Tip: A cast iron grill pan works beautifully for this recipe — they help achieve that rich char and smoky depth.

A Note from My Kitchen

Chicken and salad is a classic combination, but this dish hits differently. The plantain, chilli, and cabbage salad brings a perfect balance of sweetness, crunch, and heat — a mix that feels both nostalgic and fresh. Together, they create the kind of meal you find yourself wanting to eat again and again.