Instructions: To make the Jerk Paste: Cut chiles into quarters, including the seeds. In a food processor fitted with metal blade, combine chilies, yellow onion, green onions, ginger, garlic and cilantro; process to a coarse paste. Add salt, allspice, thyme, pepper, and brown sugar. Process until combined. Then add lime juice, soy sauce and oil. Process until mixture forms a paste.

Place chicken pieces in a 1-gallon resealable plastic bag or in a shallow baking pan. Coat all sides of chicken with jerk paste. Seal bag or cover pan. Refrigerate 2 to 4 hours. Occasionally turn bag or rotate chicken pieces to keep sides coated. Remove from refrigerator 30 minutes before grilling.

Prepare a medium-hot fire in a charcoal grill or preheat a gas or electric grill on medium-high. In a small bowl, thoroughly combine 1 tablespoon of the butter with molasses. Set aside.

Brush grill grate with vegetable oil. Place coated chicken directly over medium-low fire. Cover grill and cook chicken about 12 minutes. Turn and cover again. Cook about 12 minutes more, or until juices run clear when pierced with a knife or an instant-read thermometer registers 165 degrees when inserted into thickest part of breast and thigh. Transfer to a platter and keep warm while you grill bananas.

Brush bananas with remaining butter. Grill, cut-side down, until bananas begin to turn golden brown, about 2 minutes. Turn and grill, skin-side down, 2 minutes more. Remove from grill and brush generously with molasses glaze. Serve with chicken.

This recipe yields 4 to 6 servings.

Karen Brooks, Diane Morgan and Reed Darmon"

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