Preheat your grill or barbecue to medium-high heat.

Peel the plantains and slice them lengthwise into halves or quarters, depending on the desired size.

Lightly brush the plantain slices with vegetable oil to prevent sticking to the grill.

Optionally, sprinkle a pinch of salt or ground chili powder/paprika on the plantain slices for added flavor.

If desired, you can wrap each plantain slice in aluminum foil to create a pouch, which will help retain moisture and promote even grilling. This step is optional.

Place the plantain slices directly on the grill or barbecue, or place the aluminum foil pouches on the grill.

Grill the plantains for about 8-10 minutes on each side until they become tender and caramelized, with grill marks.

If using aluminum foil pouches, open them carefully to avoid steam burns.

Remove the grilled plantains from the grill and let them cool slightly before serving.

Serve the Nigerian Boli hot as a snack or side dish.