Jerked Chicken and Plantain Kebabs with Papaya Avocado Salsa

4 servings


  • For the Salsa:
  • 2 ripe avocados, diced
  • 1 cup diced papaya
  • 2 tablespoon lime juice
  • 1 teaspoon orange zest
  • 2 tablespoons orange juice
  • 1 teaspoon jerk seasoning
  • 1/4 teaspoon salt
  • For the Chicken:
  • 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


Prepare charcoal or gas grill, or preheat broiler.


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.

Recipe reprinted by permission of All rights reserved.

RecID 7974

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