The long, hot summer is no cause for celebration in Louisiana, but this tropical barbecue cooks so quickly that you can get away from the burning coals and back under the breeze of the ceiling fan in no time. The festival rum-spiked watermelon relish that accompanies it is further cooled by fresh mint. During the nineteenth century, New Orleans was the first United States port of entry for bananas, and the Central and South American imports are still major cargo. Tall, leafy banana trees are a local garden icon and thus, a common sight shading courtyards, porches, and patios.
- 2/3-cup fresh orange juice
- 2 tablespoons each, fresh lemon juice, dark run, tamari or soy sauce, and peanut oil
- 2 tablespoons dark brown sugar, plush more for sprinkling
- 1 teaspoon Tabasco, or to taste
- 3 slices fresh ginger, crushed
- 2 cloves garlic, crushed
- 4 skinless, boneless chicken breast halves (we were so poor when I was young, I didn’t even know a chicken had a breast, we thought there were wings, legs, back and head)
Watermellon Relish
- 3 cups seeded and finely diced watermelon
- 2 tablespoons minced sweet onion, such as Vidalia
- 2 - 3 tablespoons minced fresh mint, preferably spearmint
- 2 tablespoons dark rum, plus
- 1 jalapeno or Serrano chile, seeded and minced
- 1-tablespoon fresh limejuice
- Sea salt and freshly ground peppers
- 4 slightly under ripe bananas
1. To make the marinade, in a small bowl, whisk together the orange and lemon juices, rum, tamari, peanut oil, brown sugar, and Tabasco until the sugar dissolves. Mix the ginger and garlic. Place the chicken breasts in a shallow nonreactive dish and pour the marinade evenly over the top, then turn the chicken to coat evenly. Cover and refrigerate for at least 4 hours or up to overnight. Remove from the refrigerator 30 minutes before grilling to bring to room temperature.
2. About 1 hour before grilling the chicken, make the watermelon relish: In a large bowl, combine watermelon, onion, mint to taste, chile, rum, and lime juice and toss to combine. Season to taste with salt and pepper. Cover and set aside, stirring occasionally.
3. Prepare a charcoal or gas grill for direct grilling over medium-high heat. Oil the grill rack and place it about 5 inches from the heat source.
4. Remove the chicken from the marinade and discard the marinade. Place the chicken on the grill rack and grill, turning once, until opaque throughout, 4-6 minutes on each side.
5. While the chicken is cooking, remove half of the peel along the length of each banana. Place the bananas, peel side down, and on the grill rack and grill until soften, about, 5 minutes. Sprinkle the bananas lightly with brown sugar and continue grilling until caramelized, about 5 minutes longer.
6. Transfer the chicken and bananas to individual plates. Place a spoonful of watermelon relish alongside. Pass the remaining relish at the table.
Serve with a big pitcher of lemonade or chilled bottles of pale ale (you can even add a little of dark rum to either of these drinks just for the taste, you see).
Enjoy, and until next time, bona petite.
