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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.
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.
