CopyCat Chi-Chi's Salsa Verde Chicken Kabobs

Let's Cook

1. Step 1.

   In a blender container or food processor, combine the salsa verde, oil, lime juice, and garlic. Process until the mixture is smooth, scraping down the sides if needed. Remove 2/3 cup of this mixture and set it aside in a covered container in the refrigerator; leave the remaining salsa mixture in the blender or transfer it to a bowl.

2. Step 2.

   Place the chicken pieces in a resealable plastic food storage bag. Pour the remaining salsa mixture (the portion not set aside) over the chicken. Seal the bag and turn it over several times to coat the pieces thoroughly. Refrigerate the bag, turning it occasionally, for at least 4 hours or overnight.

3. Step 3.

   While the chicken marinates, prepare the cabbage mixture: in a large bowl, combine the shredded vegetables and chopped cilantro. Stir in the reserved 2/3 cup salsa verde mixture. Add salt and pepper to taste, then set the bowl aside (or refrigerate if not using within an hour).

4. Step 4.

   About 30 minutes before grilling, soak 8 long bamboo skewers in water to prevent burning. If using wooden skewers, ensure they are fully submerged.

5. Step 5.

   Remove the chicken from the marinade and thread the pieces onto the soaked skewers, dividing evenly among the 8 skewers. Discard the used marinade.

6. Step 6.

   Prepare a grill for medium-hot coals (or preheat a gas grill to medium-high). Grill the chicken kabobs for about 5 minutes on each side, or until the chicken is no longer pink in the center and reaches an internal temperature of 165°F (74°C).

7. Step 7.

   While the chicken cooks, slice the bananas lengthwise. Grill the banana slices for about 2 minutes on each side, until lightly charred and softened.

8. Step 8.

   To serve, arrange the cabbage mixture on a platter or individual plates. Top with the grilled chicken kabobs and grilled bananas.