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If spring weather brings out longing for sunshine and sea breezes, a culinary visit to the Caribbean island of Jamaica might be in order. The hot, spicy, sweet taste of jerk seasoning, the best-known flavor of the islands, is a perfect for grilling any chicken parts.

Jerked Chicken and Plantain Kebabs with Papaya-Avocado Salsa

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

Hot cooked rice for accompaniment

Papaya-Avocado Salsa:
2 ripe avocados, diced
1 cup diced papaya
2 tablespoons lime juice
1 teaspoon orange zest
2 tablespoon orange juice
1 teaspoon jerk seasoning
1/4 teaspoon salt

1. Prepare charcoal or gas grill, or preheat broiler.
2. To make salsa, stir together all salsa ingredients, plus minced red onion. Set aside.
3. 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.
4. Serve skewers with salsa and rice.

Makes 4 servings.

Cooking Note: Jerked Chicken and Plantain Kebabs with Papaya-Avocado Salsa is an easy spring dish that works well on an indoor or outdoor grill. Chunked boneless chicken thighs are threaded onto skewers with pieces of plantain, a variety of banana that is popular in the Caribbean. In traditional fashion, the jerk seasoning is rubbed into the chicken before the meat is grilled. Make a complementary salsa by combining avocado and papaya with orange and lime juice, and additional jerk flavoring. This dish is delicious served over rice. Offer sherbet and coconut cookies for dessert.

Nutritional Information, Per Serving: 518 calories; 31 g protein; 44 g carbohydrate; 27 g fat; 5.5 g saturated fat

Recipe provided courtesy of the National Chicken Council. Used with permission.