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Grilled Chicken with Plantain & cabbage Salad.

A fresh, vibrant salad made with boiled plantain, crunchy cabbage, and grilled chicken — simple, wholesome, and full of flavour.
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Ingredients Method

Ingredients
  

For Cabbage & plantain salad
  • 2 Boiled plantains Ripe but firm
  • ½ Chopped cabbage Small-sized green and purple cabbage (half of each, or adjust to your preference)
  • 2 carrot sliced
  • 1 Red onion chopped (adjust to your preference)
  • 3 chopped green chilli Adjust to your preference
  • Seasoning salt, black pepper, and a touch of spice blend to taste
For grilled Boneless Chicken Thighs
  • 4 Boneless chicken thighs
  • 2-3 tbsp Oil 
  • 1 Fresh scotch bonnet Adjust to taste
  • 1 Small piece fresh ginger About 1 inch
  • 2 cloves garlic
  • 1 tbsp Onion powder
  • Salt to taste
  • 2 seasoning cubes Maggie or any seasoning of choice 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.
For the grilled chicken
  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.