Jerked Chicken and Plantain with Papaya Avocado Salsa

If spring weather brings out longing for sunshine and sea breezes,
a culinary visit to the Caribbean island of Jamaica might be in order.
The hot, spicy, sweet taste of jerk seasoning, the best known
flavor of the islands, is a perfect for grilling any chicken parts.

Ingredients:
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
Hot cooked rice for accompaniment
Papaya-Avocado Salsa:
2 ripe avocados, diced
1 cup diced papaya
2 tablespoons lime juice
1 teaspoon orange zest
2 tablespoon orange juice
1 teaspoon jerk seasoning
1/4 teaspoon salt

Directions:
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.