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Jamaican Jerk Chicken Kabobs (broil)

Source of Recipe

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GR: Jamaican Jerk Chicken Kabobs (broil)

Diabeticgourmet.com – e-mail
The All New Good Housekeeping Cookbook
Yield: 4 servings
Refrigerate and marinate 1 hr.

Ingredients:
- 2 green onions, chopped
- 1 jalapeno chile, seeded and minced
- 1 tablespoon minced, peeled fresh ginger
- 2 tablespoons white wine vinegar
- 2 tablespoons Worcestershire sauce
- 3 tablespoons vegetable oil
- 1 teaspoon ground allspice
- 1 teaspoon dried thyme
- 1/4 teaspoon plus 1/8 teaspoon salt

- 1 pound skinless, boneless chicken breast halves, cut into 12 pieces
- 1 red pepper, cut into 1-inch pieces
- 1 green pepper, cut into 1-inch pieces

Directions:
In blender or in food processor with knife blade attached, process green onions, jalapeno, ginger, vinegar, Worcestershire, 2 teaspoons oil, allspice, thyme, and 1/4 teaspoon salt until paste forms.

Place chicken in small bowl or in ziptight plastic bag and add green-onion mixture, turning to coat chicken. Cover bowl or seal bag and refrigerate chicken 1 hour to marinate.

Meanwhile, in small bowl, toss red and green peppers with remaining 1 teaspoon oil.

Place kabobs on rack in broiling pan. Brush kabobs with any remaining marinade.

Place pan in broiler at closest position to heat source. Broil kabobs 5 minutes; turn and broil until chicken loses its pink color throughout, about 5 minutes longer.

1 kabob equals: Calories: 181 ; Protein: 27 g ; Fat: 5 g ; Sodium: 381 mg; Cholesterol: 66 mg ; Carbohydrates: 6 g ++++ Exchanges: 3 Lean Meat, 1/2 Bread/Starch