Jerk Chicken Skewers with Fried Plantains


  • 3 pounds chicken thighs, cut into 1-inch cubes
  • 18 (6-inch) wooden skewers

For Florida Orange Marinade:

  • 1/4 cup (60 ml) Florida orange juice
  • 1 tablespoon lime juice
  • 1 tablespoon jerk seasoning
  • 1 teaspoon ginger, minced

For Florida Orange Mango Chutney:

  • 1/2 cup (120 ml) Florida orange juice
  • 3 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 bay leaf
  • 2 cups mango, cut into 1/2-inch diced
  • 1/4 cup red onion, cut into 1/2-inch dice
  • 1/4 cup red bell pepper, cut into 1/2-inch dice
  • 2 tablespoons minced jalapeƱo pepper
  • 1 teaspoon minced ginger
  • 1/2 teaspoon Florida orange zest
  • 1 tablespoon cilantro, chopped

For Fried Plantains:

  • 2 yellow plantains, peeled, cut into 1/2-inch slices
  • 1/2 cup flour
  • 1/4 cup canola oil


Jerk Chicken Skewers with Fried Plantains

Thread chicken cubes onto skewers; place in non-metallic baking dish.

Prepare Florida Orange Marinade; Combine all ingredients in bowl; mix thoroughly. Pour marinade over chicken skewers; cover and refrigerate at least 3 hours or preferably overnight.

Prepare Florida Orange Mango Chutney; Combine orange juice, vinegar, sugar and bay leaf in a medium saucepan; simmer over medium heat until liquid is reduced by half. Add mango, red onion, red bell pepper, jalapeño pepper, ginger and orange zest; continue simmering until most of the liquid is evaporated. Cool; add cilantro and reserve.

Prepare Fried Plantains; Dust plantain slices with flour. Heat canola oil in sauté pan over medium heat; sauté plantains until golden brown on both sides. Remove to plate lined with paper towels to drain excess oil.

Remove chicken skewers from marinade; discard marinade. Grill chicken skewers over medium high heat until cooked through. Serve chicken skewers with Fried Plantains and Florida Orange Mango Chutney.