Preparation:
For the marinade: peel the garlic and put in processor work bow l fitted with metal blade; squeeze in 1 cup orange juice and remaining marinade ingredients; process until pureed; transfer to a non-reactive bowl; rinse chicken, pat dry and add to marinade insuring chicken is covered completely; cover and refrigerate 12 hours or up to 2 days.
For the relish: put tomato and avocado in medium bowl; squeeze in 1 tbsp lime and 2 tbsp orange juice; add remaining ingredients; mix well and set aside.
(May be covered and refrigerated up to 2 hours).
Remove breasts from marinade and let drain; grill turning once during cooking until juices run clear when chicken is pierced with a skewer, about 6 minutes. Peel plantains and halve lengthwise; oil lightly and grill, turning once, until marked by grill surface, about 2 minutes.
Transfer 2 pieces of chicken and 1/2 plantain to serving plate; spoon 1/4 cup relish along side chicken.
Serve immediately. |
