Plantains, sometimes called cooking bananas, are a major African, Caribbean, and Central American food staple. A starchy and versatile fruit, they are naturally neutral in flavor, and take on a soft texture when cooked. Because of their neutral flavor, they can be flavored many different ways, from sweet to savory. An easy, simple, and delicious way to prepare them is to grill them!
EditSteps
EditPreparing the Plantains
- Select yellow plantains with dark brown bruises. Ripe plantains will look like very ripe bananas but will still feel firm. Plantains are even edible when their peels have turned brown or black! The perfect plantain to grill is a starchy, yellow plantain. It may be hard to find perfectly ripe plantains at your local grocery, so if you plan to grill some, you may want to buy some beforehand and let them ripen at home.[1]
- You can store green plantains in a paper bag or near other ripe fruit, like apples, to speed up the ripening process.
- Cut the unpeeled plantains in half lengthwise. Plantains can be cut a number of different ways, depending on how you plan to prepare them. But when it comes to grilling, the best method is to cut them lengthwise, and keep the peel on so that they do not fall apart when grilled.[2]
- Use a cutting board on a stable surface and a sharp knife.
- Cut both ends off and discard.
- Place the plantains on the cutting board and slice them in half from top to bottom.
- Season the plantains with dry seasonings of your choice. Even though a lot of your flavor will come from the sauce you use later in the grilling process, it is still important to sprinkle some dry seasoning on top of your plantains ahead of grilling them.[3]
- A quick and easy option is to coat the plantains in olive oil with some salt and pepper.
- If you’re looking to add a little spice, you can season with cayenne, red pepper flakes, or other spicy seasonings.
- If you plan to make your plantains sweet, you can season them with cinnamon or brown sugar before you put them on the grill.
- Make a sauce to baste the plantains with while they are grilling. Plantains can be seasoned and flavored however you like! You can flavor them with a simple butter and brown sugar glaze for a sweet version, or you can try a spicy, garlicky sauce for a savory edge.[4] Part of the beauty of cooking plantains is their versatility. Find what flavor works for you!
- Wait until you are grilling the plantains to apply the sauce it as it may cause them to stick to the grill.
- Make a sauce thick enough to coat the plantains without running down into the grill.
EditGetting the Grill Ready
- Scrub the grilling surface clean with soap and water. First thing’s first, whether you are grilling on a stovetop or on an outdoor grill, it’s important to make sure that the grilling surface is clean and clear of debris. A dirty grilling surface can add unwanted flavors to your dish. Use soap and water, cleaning rags, and a grill brush, if you are using an outside grill, to scrub down the grilling surface.[5]
- Remove any built up grease.
- Clean blocked gas ports if you’re using a gas grill, as this can be a fire hazard.
- Be sure to turn off the gas before you start cleaning if you are using a gas grill!
- Make sure you are using the appropriate scrub if you are cleaning a grill pan as some cleaning materials can damage the surface of the pan.
- Apply a thin layer of cooking oil to the grilling surface with a brush or napkin. Plantains are a very starchy fruit, and they can easily stick to the grilling surface. A simple way to avoid this issue is to lightly oil the grilling surface with an oil that has a neutral flavor and a high smoking point, which keeps it from burning and altering the flavor of the plantains. Simply brush or wipe the grilling surface with a light layer of oil![6]
- Vegetable oil is always a good option to use as it does not have a strong flavor and will not burn easily.
- Be sure you apply the oil before you start to heat the grilling surface and allow it to reach peak cooking temperature to burn off the excess oil.
- Preheat the grill to medium-high heat, or about . Setting the grill at the right temperature is key to achieve the crispy sear on the outside of the plantain while keeping the inside soft.[7] Allow the grilling surface to reach the peak temperature before cooking on it as this will ensure a good sear and will prevent sticking.
EditGrilling the Plantains
- Sear the plantains to get a good char on the outside of both sides. It is best to sear the exposed fruit first, so you want to place the plantain on the grill with the cut side down. After about 5 minutes, check that the plantain has formed a good sear and is not sticking to the grilling surface. Flip the plantains with a spatula or a pair of tongs and allow them to sear for 5 more minutes.[8]
- Be sure to use a metal spatula or tongs on an outdoor grill.
- Add the sauce you made to the seared side to create a glaze. After the initial flip, it’s time to start adding your sauce! Simply coat the exposed side with a baster, brush, or spoon after flipping it. Once you flip the plantain again, coat the other side.[9] As the plantain continues to cook, the sauce coating will turn into a delicious, sticky glaze.
- If you’re using a sauce that has butter or fat in it, be careful that you do not drip too much into the grill as this can cause the fire to flare up and possibly overcook the plantains.
- Even the peel side should have a glaze!
- Flip the plantains every few minutes for a total of about 20 minutes of cooking time. After the initial sear, it’s important to keep rotating the plantains so that they cook all the way through. This also allows you to continue to add the sauce with each flip to create an even outer coating.[10]
- Remove the cooked plantains from heat to rest on a plate. After twenty minutes, the plantains will be fully cooked. Remove them from the grilling surface and place on a plate. Allow your plantains to cool for a few minutes before removing them from their peels.[11] Then serve and enjoy!
- If you have sauce left, you can drizzle it on the grilled plantains as they cool.
EditReferences
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