Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/2  pounds        boneless -- skinless chicken
                        breasts - split and trimmed
                        (12 small pieces or 6 large pieces)
                        -----marinade-----
   3      medium clove  garlic
   3      medium        oranges
   1      cup           peanut oil
   1      can           chipotle peppers in -- (7oz)
                        adobo sauce
   1      cup           loosely packed cilantro
                        leaves
                        -----avocado relish-----
   1      large         tomato concasee
   2      medium        avocados; peeled and pitted
                        cut into 1/4" dice
     1/2  small         lime
     1/2  small         orange
   1      small         onion - minced
   1      small   clov  garlic - minced
   3      medium        scallions - thinly sliced
   1      small         jalapeno chile - seeded and
                        minced
   2      tablespoons   minced cilantro
     1/8  teaspoon      hot red-pepper sauce
     1/8  teaspoon      Worcestershire sauce
                        salt & freshly ground black
                        pepper to taste
   3      small         plantains or bananas
   2      tablespoons   vegetable oil

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.