In a large mixing bowl, whisk together all the ingredients for the marinade until well combined. Reserve 1/2 cup of the marinade for later use. Place the chicken in a large resealable bag and pour in the marinade, making sure the chicken is evenly coated. Seal the bag and refrigerate for at least 2 hours or overnight for the best results.

Preheat the oven to 375°F (190°C). Take the chicken out of the refrigerator and discard the marinade. Place the chicken in a baking dish and bake for 30 minutes. After 30 minutes, brush the reserved marinade over the chicken and continue baking for another 20-25 minutes or until the chicken is cooked through and the skin is crispy.

In a medium saucepan, bring the water to a boil over high heat. Add the rice, vegetable oil, and salt, and stir well. Reduce the heat to low, cover the saucepan with a tight-fitting lid, and cook for 18-20 minutes or until the rice is tender and the water is absorbed. Remove from the heat and let it sit covered for 5-10 minutes.

In a medium saucepan, heat the vegetable oil over medium-high heat. Add the minced garlic and sauté for 30 seconds or until fragrant. Add the black beans, cumin, salt, black pepper, and water, and stir well. Bring to a boil, then reduce the heat to low, cover the saucepan with a lid, and simmer for 10-15 minutes or until the beans are heated through and the liquid has thickened slightly.

Peel the plantains and slice them diagonally into 1-inch thick pieces. Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the plantains and cook for 2-3 minutes on each side or until golden brown. Remove the plantains from the skillet and place them on a paper towel-lined plate to absorb any excess oil. Sprinkle with salt to taste.