1. Preheat the grill to high.
2. Cut 1 inch off each end of the plantains, then cut each plantain crosswise into 2-inch pieces.
3. When ready to cook, place the plantains on the hot grate and grill, turning often with tongs, until the skins are charred, the exposed ends are nicely caramelized, and the flesh in the center is soft. This will take 12 to 15 minutes. To test for softness, press the plaintains with your finger.
4. Serve the grilled plantains in the skins. Cut off the skin before eating.
Note: If you live in an area with a large Hispanic community, you may be able to buy ripe plantains. Otherwise, let green ones ripen at room temperature until the skin is black. (This can take up to a week.)
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