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 Tbs jerk seasoning|
|1 tsp cumin|
|Salsa2 ripe avocados, diced
|1 cup diced papaya|
|2 Tbs lime juice|
|1 tsp orange zest|
|2 Tbs orange juice|
|1 tsp jerk seasoning|
|1/4 tsp salt|
|Prepare charcoal or gas grill, or preheat broiler.|
|To make salsa, stir together all salsa ingredients, plus minced red onion. Set aside.|
|Rub chicken, plantains and chunks of red onion with jerk seasoning and cumin and thread onto 8 long skewers. 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.|
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