Chicken Kebabs with chili-banana sauce

By CarolM-2

Ingredients

• 1/2 c. water
• 1 tsp. smoked paprika
• 1 tsp. kosher salt
• 1/2 tsp. ground black pepper
• 1 1/4 lbs. boneless, skinless chicken breasts (about 3) cut into 1" chunks
• 1 1/2 bananas
• 1/2 c. ketchup
• 1-2 whole fresh jalapenos--for less heat, split them open and remove the seeds and ribs
• 2 Tbsp. red wine vinegar or cider vinegar

Details

Servings 4

Preparation

Step 1

In a large zip-lock plastic bag, combine the water, salt, paprika and pepper. close the bag and shake to blend. add chicken. Seal the bag, turn to coat the chicken. Refrigerate for 30 minutes. If using wooden skewers, soak them in water while the chicken brines.
Meanwhile, in a blender or food processor, combinethe bananas, ketchup, jalapenos and vinegar. Puree until very smooth. set aside.
When ready to cook, heat the grill to medium-high. Use an oil soaked paper towel with tongs to oil the grill grates.
Remove the chicken from the brine, then thread the pieces onto 4 skewers. Grill, turning regularly, until cooked through, about 12 minutes total. Using a basting brush, lightly coat the kepbas on all sides with the chili-banana sauce, then grill for another minute. Transfer the kebabs to serving plates, then drizzle each with additonal sauce.