Item image

Mesquite Wood Smoked Lime Chicken with Curried Banana Ketchup


1 pound skinless chicken breast halves, boneless 
1/4 cup fresh squeezed lime juice
3 Tablespoons extra virgin olive oil
3 Tablespoons roasted garlic paste
2/3 dash ground cayenne pepper
2 Tablespoons chopped fresh cilantro
1 ounce dark rum
3 Tablespoons lime zest, chopped
Salt and coarse ground black pepper, as needed
Curried Banana Ketchup:
3 Tablespoons curry powder
1 cup diced onion
3 whole ripe bananas, peeled and sliced 1/2"" thick
3/4 cup guava juice
 3/4 cup fresh orange juice
3 Tablespoons dark brown sugar
3 Tablespoons white wine vinegar
Salt and white pepper
2 Tablespoons fresh squeezed lime juice
3 Tablespoons oil
Lime zest


Mix the lime juice and rum with the garlic paste and the olive oil, then add the cilantro, cayenne, lime zest and salt and pepper. Marinate the chicken for several hours in the refrigerator.
Smoke-cook the chicken with mesquite wood at 225°F or 1 hour in Cookshack smoker oven
To serve, arrange the chicken on a large warmed dinner plate, squiggle some of the ketchup on top of the chicken, garnish with a zest of lime.
Curried Banana Ketchup:
To make the ketchup, sauté the onion in the oil until translucent, then add the bananas and cook 2 minutes. Add the brown sugar, the guava and orange juice and the white wine vinegar. Cook the mixture for 15 minutes and puree in a food processor until smooth, being careful not to over process. Season the ketchup with salt and white pepper, and serve at room temperature. Put the banana ketchup into a squeeze bottle.
Yield: 2 servings