Recipe: Jerked Chicken and Plantain Kebabs with Papaya-Avocado Salsa

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 pices
1 red onion, cut into 2-inch chunks; 1 chunk minced
2 tablespoons jerk seasoning
1 teaspoon cumin
FOR THE SALSA:
2 ripe avocados, diced
1 cup diced papaya
2 tablespoons lime juice
1 teaspoon orange zest
2 tablespoons orange juice
2 teaspoon jerk seasoning
1/4 teaspoon salt

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.

Makes 4 servings
Source: National Chicken Council/US Poultry & Egg Association