Jerk Chicken with Mojo Sauce and Black Beans and Rice

Mojo Sauce

• 1/4 cup frozen orange juice concentrate, thawed
• 1 Tbsp fresh lime juice
• 1 Tbsp honey
• 1 Tbsp minced garlic
• 1 Tbsp olive oil
• 1 tsp kosher salt
• 1 jalapeno or serrano chile, seeded and minced

Chicken and Bananas

• 2 Tbsp brown sugar
• 1 Tbsp garlic powder
• 2 tsp dried thyme
• 1 tsp ground allspice
• 1 tsp ground ginger
• 1 tsp red pepper flakes
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 24 oz boneless, skinless chicken thighs
• 4 slightly under-ripe bananas, peeled
• 2 oranges, halved

Beans and Rice

• 1 cup dry long-grain white rice
• 2 strips thick-sliced bacon, diced
• 1/4 cup diced onion
• 1/4 cup diced poblano chile
• 1 Tbsp minced garlic
• 1 can black beans, drained and rinsed (15 oz)
• 1/2 cup halved grape tomatoes
• salt to taste
• black pepper to taste

Beans and Rice

Cook rice according to package directions; set aside.

Saute bacon in a large saucepan over medium heat. Pour off all but 1 Tbsp of the drippings and return pan to heat.

Add onion, poblano, and garlic; saute 3 minutes. Stir in beans, then add tomatoes, salt, and pepper. Simmer until heated through. Serve beans over cooked rice.

Chicken and Mojo Sauce

Preheat grill to medium-high.

Whisk together all ingredients for the mojo sauce in a bowl; set aside.

Combine sugar and spices for the rub in a separate bowl, then rub chicken with the spice mixture.

Coat bananas and chicken with nonstick spray. Grill chicken and oranges, covered, for 5 minutes. Turn chicken and oranges over and baste with sauce. Cook chicken and oranges until chicken is cooked through, 5 minutes more, turning and basting once or twice. A few minutes before chicken and oranges are done, grill bananas, covered, turning often to char. Cut bananas into chunks before serving. Serve chicken with oranges and bananas.

Makes 4 servings, 10 PointsPlus for chicken and mojo sauce, 9 PointsPlus for rice and beans.