Jerked Chicken and Plantain Kebabs
with Papaya-Avocado Salsa
If spring weather brings out longing for sunshine and sea breezes, a culinary visit to the Caribbean island of Jamaica might be in order.
Cubes of boneless chicken thighs are threaded onto skewers with chunks 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. The papaya and avocado salsa complements this dish perfectly. Offer sherbet and coconut cookies for dessert.
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
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 ground cumin
Hot cooked rice for accompaniment
- 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 the salsa and rice.
Makes 4 servings.
Tip: The hot, spicy, sweet taste of jerk seasoning, the best-known flavor of the Islands, is great for grilling any chicken parts.
Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.