Costa Rican Chicken and Plantain Skewers

Something Extra
Summer 2014

Recipe Theme

Explore the different flavors of Summer with recipes from our latest edition of Something Extra!


Costa Rican Chicken and Plantain Skewers

Costa Rican Chicken and Plantain Skewers
1/2 large onion, sliced 1/2-inch thick
1 medium carrot, peeled and cut into 3 pieces lengthwise
2 dried guajillo peppers, stems and seeds removed
1 cup water
2 tbsp. molasses
2 tbsp. lemon juice
1 tbsp. cider vinegar
1 tsp. ground cumin
1/2 tsp. sea salt

1 lb. Raley's fresh boneless, skinless chicken breasts, cut into 1-inch cubes
2 Large ripe plantains, sliced 1-inch thick (skin should be black)
1 Medium red onion, cut into 1-inch cubes (use outer rings only)
4 to 6 Large wooden skewers*

This "salsa" is really a sauce that’s sold in bottles in Costa Rica. Brush on chicken skewers while grilling, but make sure to save some for the table.

Prep: 30 minutes, Cook: about 20 minutes, Serves: 4

1. Grill onion and carrot over medium heat for 3 to 5 minutes on each side or until tender. Grill guajillo peppers for 10 seconds on each side, just until fragrant and lightly toasted. Place all salsa ingredients in a blender and blend until smooth. Divide into 2 bowls and set aside.

2. Thread chicken, plantains and onion onto skewers. Cook on a well-oiled grill over medium-high heat for 10 minutes, turning and brushing with half the salsa 2 to 3 times. Serve with reserved salsa.

*Soak wooden skewers before using to keep from burning on the grill. 

Nutritional Information:
335 calories, 27 g protein, 3 g total fat (1 g sat.), 50 g carbohydrate, 3 g fiber, 23 g sugar, 63 mg cholesterol, 372 mg sodium, 8 points


To add your comments, please log in.