INGREDIENTS:¾ cupginger wine
¼ cuplight soy sauce
½ cupsmooth peanut butter
¼ cuppaprika
2 tsps.celery salt
13 lbs.chicken breasts, skinned and boned
37 firm plantains
12limes, halved
to tastesalt and pepper
100fresh red chilesDIRECTIONS:1. Place first 5 ingredients (ginger wine through celery salt) in a saucepan and cook over low heat to make the marinade. Stir mixture until peanut butter melts and is well-blended. Pour into a bowl and add chicken; coat each piece. Refrigerate for 1 hour.
2. Peel plantains, rubbing a little oil into your hands so the black residue from the skin does not stain. Rub the lime halves over the plantain pieces, sprinkle with salt and pepper and toss.
3. Thread alternate pieces of the chicken and plantain on wooden skewers that have been soaked in warm water for 20 minutes. Top each skewer with a chile pepper. Brush with marinade and grill about 10 minutes until done. SERVINGS:50 servings (2 skewers each)From:Mindy Jahn, C.C., Catering Sous Chef, Washington University, St. Louis, MO
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