Barbadian Spicy Sweet Chicken Skewers with Plantain Bites & Sorrel-Ginger Refresher

About this meal

Succulent chicken skewers, marinated in Bajan spices blended with a touch of honey for that sweet and spicy kick, grilled and served with lightly caramelized plantain bites. Accompanied by a tangy-sweet sorrel-ginger refresher rich in antioxidants and anti-inflammatory properties.

Ingredients

• Boneless chicken thighs — 500g, cut into bite-size cubes
• Plantains (ripe, but firm) — 2 large, sliced into 1-inch rounds
• Fresh lime juice — 2 tbsp
• Garlic — 3 cloves, finely minced
• Fresh Scotch bonnet pepper — 1/2, finely chopped (remove seeds for less heat)
• Fresh thyme — 1 tbsp, chopped
• Allspice (ground) — 1/2 tsp
• Honey — 1.5 tbsp
• Olive oil — 2 tbsp
• Salt — to taste
• Black pepper — 1/2 tsp
• Wooden skewers — 10 (pre-soaked in water)
• Dried sorrel (hibiscus flowers) — 1/2 cup
• Fresh ginger root — 1-inch piece, sliced
• Cinnamon stick — 1
• Cloves — 3-4 whole
• Maple syrup — 1 tbsp
• Water — 1.5 liters
• Ice (to serve) — as needed

Steps

1. In a bowl, combine lime juice, garlic, Scotch bonnet, thyme, allspice, honey, olive oil, salt, and black pepper to create the marinade.
2. Add chicken cubes and marinate for at least 1 hour (or overnight for deeper flavor).
3. Thread the marinated chicken onto skewers.
4. Heat grill or grill pan to medium-high. Grill skewers for 10-12 minutes, turning occasionally, until nicely charred and cooked through.
5. While the chicken cooks, heat a separate skillet with a touch of olive oil, add the plantain slices, and lightly caramelize on each side (about 2 minutes), until golden and just tender.
6. For the drink: In a saucepan, combine sorrel, ginger, cinnamon, and cloves with water. Bring to a gentle boil for 10 minutes.
7. Turn off heat, allow to steep and cool for 20 minutes. Strain, stir in maple syrup, and chill.
8. Serve skewers and plantain on a platter, with sorrel-ginger drink over ice.