Spicy Chicken
and Plantain Skewers
with Tomato Salsa

For the skewers:

1/3 cup white wine
1 tablespoon ketchup
1 tablespoon peanut butter
1 tablespoon dark soy sauce
1 tablespoon Hungarian paprika
1 teaspoon minced fresh ginger
1/4 teaspoon Kosher salt
2 whole chicken breasts 
(2 pounds total), 
 skinned, boned, and 
cut into 1-inch pieces
2 ripe plantains, 
peeled and sliced 
into 1/2-inch pieces

For the salsa: 

2 large tomatoes 
2 tablespoons olive oil
1 small red onion, 
finely chopped
1 red chile pepper, seeded, 
 veined and finely chopped
2 cloves minced garlic
		
1/2 lime
Salt and pepper
Vegetable oil 
for brushing skewers

To make the skewers: 

In a small saucepan 
combine wine, ketchup, 
peanut butter, soy sauce, 
paprika, ginger, and salt. 
Bring to a boil. 
Let cool completely. 
Place chicken and 
plantain pieces 
in separate 
resealable plastic bags. 
Pour ½ of marinade in each bag; 
close bags. 
Marinate in 
refrigerator 1 hour.
 
Meanwhile, make the salsa: 

In a small aluminum 
foil pan place tomatoes, 
stem side down. 
Place pan on cooking grate. 
Grill 15 to 20 minutes 
or until blackened. 
Remove and discard 
tomato skins. 
Mash tomatoes; 
set aside.
Heat oil in small saucepan. 
Add red onion and chile; 
cook and stir 2 minutes. 
Add garlic and 
mashed tomato; 
simmer 5 minutes. 
Keep warm 
until skewers are ready.
On 12-inch skewers, 
alternately 
thread chicken and 
plantain pieces,
leaving space between pieces. 
Squeeze lime juice 
over skewers; 
sprinkle 
with salt and pepper. 
Brush skewers with oil 
and place in center 
of cooking grate. 
Grill 10 to 12 minutes, 
turning once halfway 
through grilling time. 
Serve with
warm Tomato Salsa. 

Makes 4 servings.

Notes: 
Plantain ripen slowly, 
so buy them several days ahead
of time if you can’t find them 
ripe in the store. 
(Unripe ones are green in color,
semi-ripe ones are 
mottled yellow and black.
Ripe ones are black.) 
If using wooden skewers, 
soak in water 30 minutes
before using so ends won’t 
burn during grilling time.