Jerk marinated chicken breasts with grilled plantains

Ingredients:

• 4 chicken breast fillets (170 to 230 g each)
• 2/3 cup tomato sauce
• Juice of 1.5 limes, plus wedges for serving
• 3 tbsp. Jamaican spicy jerk marinade
• 3 tbsp. l. brown sugar
• 2 tablespoons vegetable oil, plus more for grilling
• 3 sweet plantains (yellow with black spots), peeled
• 1 bunch of green onions

Preparation:

1. Preheat grill to medium heat.
   
   Whisk together the ketchup and the juice of 1 lime in a small bowl. In a medium bowl, combine 2 tablespoons of the marinade, 2 tablespoons of brown sugar, and 1 tablespoon of vegetable oil. Add the chicken to the marinade and toss to combine. Combine the remaining 1 tablespoon of the marinade, 1 tablespoon of brown sugar, and the juice of 1/2 a lime in a small bowl. Microwave for 30 seconds to dissolve the sugar; stir.
   
   Cut the plantains in half and place in a bowl with the onion, the remaining 1 tablespoon vegetable oil, 1/2 teaspoon salt and a few pinches of ground pepper.
   
   Lightly grease the grill grate. Grill the chicken breasts, turning occasionally, for 10 to 12 minutes. Grill the plantains and green onions for 4 to 5 minutes.
2. Coat the jerk chicken with the lime mixture and jerk paste. Coarsely chop the banana and green onion and mix together. Serve the jerk chicken with fried plantains, lime ketchup, and lime wedges.