Caribbean Chicken-and-Papaya Kebabs

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 250
  • Calories from fat: 13%
  • Fat: 3.6g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.7g
  • Protein: 27.2g
  • Carbohydrate: 25.5g
  • Fiber: 2.1g
  • Cholesterol: 72mg
  • Iron: 1.9mg
  • Sodium: 655mg
  • Calcium: 85mg

Ingredients

  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons molasses
  • 1 tablespoon red wine vinegar
  • 1 tablespoon habanero pepper sauce
  • 1/2 teaspoon ground allspice
  • 1/8 teaspoon salt
  • 1/2 pound skinned boned chicken breasts, cut into 1-inch pieces
  • 1 papaya, peeled and cut into 1-inch pieces
  • Cooking spray

Preparation

  1. Combine first 7 ingredients in a bowl; stir well. Cover and marinate in refrigerator 1 to 8 hours. Remove chicken from bowl, reserving marinade.
  2. Thread chicken and papaya alternately onto 2 (10-inch) skewers. Prepare grill or broiler. Place kebabs on grill rack or broiler pan coated with cooking spray; cook 7 minutes on each side or until done, basting occasionally with reserved marinade. Serve with black beans and yellow rice.
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Caribbean Chicken-and-Papaya Kebabs Recipe at a Glance
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