How to grill plantains, my friends! Because plantains are life!
Plantains are a staple across West Africa and the Caribbean. If you haven’t tried them, plantains are larger and firmer than bananas and offer a range of nutrients, especially when unripe. For me, ripe plantains are irresistible: sweet, tender and deeply satisfying when cooked well.
There are several plantain recipes on this blog, and for good reason — they’re a versatile, comforting ingredient.
I love deep-fried plantains, but to keep things lighter I often grill them instead. Grilled plantains develop caramelized edges and a lovely, mellow sweetness. I usually serve them alongside grilled fish or simply with creamy avocado.
After sharing a photo of grilled plantains and avocado on social media, readers asked for the method. Below you’ll find a clear, simple oven grilling technique plus a short video demonstration.
Watch how to grill plantains:
How to Grill Plantains
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Ingredients
- 4 ripe plantains
- 1 tablespoon oil (I used canola)
Instructions
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Preheat the oven to the grill/broil setting. Brush a grill pan or a regular oven tray with a thin layer of oil.
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Peel the plantains and slice each one in half lengthwise. Arrange the plantains cut-side down on the oiled tray. Grill for about 20 minutes, checking halfway through. If the plantains are firm enough, flip them to brown the other side; if they’re very soft, leave them cut-side down to avoid breaking them.
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Serve warm with your choice of sides: grilled meat, chicken or fish, guacamole, or a spicy pepper sauce. Enjoy!
Notes
Nutrition
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