Red Chile Jerk–Spiced Roasted Sweet Plantains

Ingredients

• 1/4 cup avocado oil
• 1/4 cup tamari
• 2 tablespoons dark brown sugar
• 1 tablespoon fresh thyme
• 2 teaspoons kosher salt
• 1 teaspoon grated lime zest plus 1 tablespoon fresh lime juice
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon allspice berries
• 1/4 teaspoon freshly grated nutmeg
• 2 fresh or dried bay leaves
• 1 Fresno chile , stemmed
• 1 scallion , roughly chopped (about 1/4 cup)
• 1 small shallot , roughly chopped (about 3 tablespoons)
• 1 large garlic clove , peeled
• 1 (1-inch) piece fresh ginger , peeled and thinly sliced (about 1 tablespoon)
• 1/2 medium -size fresh Scotch bonnet chile or habanero chile with seeds, stem removed
• 1 tablespoon avocado oil , plus more for grill grates
• 6 medium-size very ripe, soft, black-skinned plantains (about 3 pounds), peeled (see Note)
• Extra-virgin olive oil , for drizzling
• Fresh cilantro leaves , for garnish

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