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Source: Florida Department of Citrus

Jerk Chicken Skewers with Fried Plantains and Florida Orange-Mango Chutney
The chutney and fried plantains turn these full-flavored chicken skewers into a feast.
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Serves: 6
Prep Time: 20 minutes (plus marinating time) minutes
Cook Time: 15 minutes
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Chicken
3 pounds boneless chicken thighs, cut into 1-inch cubes
1/4 cup orange juice
1 tablespoon fresh lime juice
1 tablespoon jerk seasoning
1 teaspoon minced ginger
Orange mango chutney
1/2 cup orange juice
3 tablespoons rice vinegar
2 tablespoons sugar
1 bay leaf
2 cups diced mango, about 1/2 inch
1/4 cup diced red onion, about 1/2 inch
1/4 cup diced red bell pepper, about 1/2 inch
1 teaspoon minced fresh ginger
1/2 teaspoon grated orange zest
1 tablespoon chopped cilantro
Fried plantains
2 yellow plantains, peeled, cut into 1/2-inch slices
1/2 cup flour
1/4 cup canola oil




To make the chicken: Thread the chicken cubes onto 18 six-inch wooden skewers and put them in a non-metallic baking dish.

Mix together the orange juice, lime juice, jerk seasoning and ginger. Pour this over the chicken, cover, and refrigerate for at least 3 hours or overnight.

To make the chutney: In a saucepan, combine the orange juice, vinegar, sugar and bay leaf. Simmer over medium heat until the liquid’s volume reduces by half. Add the mango, red onion, red bell pepper, jalapeño, ginger and orange zest. Continue simmering until most of the liquid is evaporated. Set aside to cool. When cool, stir in the cilantro.

To make the plantains: Dust the plantain slices with flour. Heat the canola oil in a sauté pan over medium heat and when hot, sauté the plantains for 2 to 3 minutes or until golden brown on both sides. Drain on paper towels.

Remove the chicken skewers from the marinade and discard the marinade. Grill the chicken skewers over medium high heat for about 10 minutes or until cooked through. Serve the chicken skewers with fried plantains and the chutney.






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