Chile & Coriander Marinated Chicken & Plaintain Kababs

Naomi and I have been trying to make more "quick" meals - on the menu so far: Wine with Olives, Bread and Cheeses, Steamed Mussels with Sourdough and Hoppy Beer, and tonight, Chile and Coriander Marinated Chicken and Plantain Kababs.

Ingredients:

2 - 3 chicken breasts cut for kabobs
2 plantains (platanos) cut for kabobs
For Marinade:
2 packets Sazón with Coriander and Annatto
3 tablespoons New Mexico Chile Powder
1 tablespoon minced garlic
2 teaspoons salt
Juice from2 limes
20 to 30 fresh basil leaves - for garnish
5 or 6 bamboo or metal kabob skewers

Directions:

Cut the chicken and the plantains down to a size that is good for your kabob skewers.
In a bow large enough to contain the cut chicken and plantains mix the remaining ingredients together into a paste.
Add chicken and plantains and and combine well.
let marinate refriderated for 1 to 6 hours (the longer the better).
Grill or broil until chicken is cooked all the way through.

The Rogue Gourmet: Online Notebook of a Wyoming Foodie Recipes Poultry Chile & Coriander Marinated Chicken & Plaintain Kababs