MAKES 4 SERVINGS

1/2 cup water

1 teaspoon kosher salt

1 teaspoon smoked paprika

1/2 teaspoon ground black pepper

11/4 pounds boneless, skinless chicken breasts (about 3), cut into 1-inch chunks

11/2 bananas

1/2 cup ketchup

1 to 2 whole fresh jalapenos (for less heat, split them open and remove the seeds and ribs)

2 tablespoons red wine vinegar or cider vinegar

In a large zip-close plastic bag, combine the water, salt, paprika and pepper. Close the bag and shake to blend, then add the chicken. Seal the bag, then turn to coat the chicken. Refrigerate for 30 minutes. If using wooden skewers for the kebabs, soak them in water while the chicken brines.

Meanwhile, in a blender or food processor combine the bananas, ketchup, jalapenos and vinegar. Puree until very smooth. Set aside.

When ready to cook, heat the grill to medium-high. Use an oil-soaked paper towel held with tongs to oil the grill grates.

Remove the chicken from the brine, then thread the pieces onto 4 skewers. Grill, turning regularly, until cooked through, about 12 minutes total. Using a basting brush, lightly coat the kebabs on all sides with chili-banana sauce, then grill for another minute. Transfer the kebabs to serving plates, then drizzle each with additional sauce.

J.M. Hirsch, AP

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