Plantain and Chicken Skewers with Chili Glaze

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken and sweet plantains grilled to perfection, glazed with a fiery chili sauce for a bold flavor combination. This Nigerian-inspired chicken recipe, ready in about 35 minutes, pairs plantains, chicken breast, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 10 min Serves 6 Nigerian cuisine 280 cal/serving

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Ingredients

2 large plantains
1.5 lbs chicken breast
2 tbsp soy sauce
1 tbsp honey
1 tbsp chili paste
2 cloves minced garlic
1 tbsp olive oil
1 tbsp soy sauce

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Instructions

Step 1: Preheat a grill or grill pan to medium-high heat. Cut 2 large plantains into 1-inch slices and set aside.
Step 2: Slice 1.5 lbs chicken breast into 1-inch cubes. In a bowl, mix 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp chili paste, 2 minced garlic cloves, and 1 tbsp olive oil. Marinate the chicken for 15 minutes.
Step 3: Thread the chicken and plantain slices onto skewers, alternating pieces to ensure even cooking.
Step 4: Brush the skewers with 1 tbsp soy sauce and place them on the grill. Cook for 8-10 minutes, turning occasionally, until the chicken is fully cooked and the plantains are charred and slightly caramelized.
Step 5: Serve immediately, garnished with fresh cilantro and a side of extra chili glaze for dipping.