Jerked Chicken and Plantain Kebabs
- Yield 4 servings
- Prep 10lime h
- Cook 20 mins
Serve a Papaya-Avocado Salsa alongside these grilled chicken thighs.
National chicken Council
Ingredients
- Chicken:
- 8 -- boneless chicken thighs, cut into 2 inch chunks
- 2 -- ripe plantains, sliced into 1 inch pieces
- 1 -- red onion, cut into 2 inch chunks, 1 chunk minced
- 2 tablespoons jerk seasoning
- 1 teaspoon cumin
- Salsa:
- 2 -- ripe avocados, diced
- 1 cup diced papaya
- 2 tablespoons lime juice
- 1 teaspoon orange zest
- 2 tablespoons orange juice
- 1 teaspoon jerk seasoning
- 1/4 teaspoon salt
Instructions
- Prepare charcoal or gas grill, or preheat broiler.
- To make salsa, stir together all salsa ingredients, plus minced red onion. Set aside.
- On 8 long skewers, thread chicken, plantains and chunks of red onion. Rub with jerk seasoning and cumin. Place on grill or under broiler and cook, turning once, about 6 minutes per side or until chicken is firm and cooked throughout and plantains and onions are tender.
- Serve skewers with salsa and rice.
