Jerked Chicken and Plantain Kebobs with Papaya Avocado Salsa
A Soulful Summer Dish
"Delicious!! Instead of papaya I used mango. It could use a little more salt. Mashed up the avocado a little since it was ripe and just served it over that. Next time I will play with the seasonings to jazz it up. Great starter!!"- nicolegory
73 people want to try | 156 have favorited
|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 tblspoonsJerk seasoning|
|2 ripe avocados; diced|
|1 cuppapaya; diced|
|2 tblspoonsLime juice|
|1 tspOrange zest|
|2 tblspoonsOrange juice|
|1 tspJerk seasoning|
Jerked Chicken and Plantain Kebobs with Papaya Avocado Salsa Preparation
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.
Republished with Permission, National Chicken Council
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