Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Grilled Jerk Chicken Kabobs




Source of Recipe


Betty Crocker






Recipe Introduction


Make a meal on a stick with just five ingredients!





List of Ingredients



• 6 boneless skinless chicken thighs (about 1 1/4 lb), cut into 1-inch cubes
  
• 1/3 cup jerk seasoning sauce
  
• 1 cup canned or fresh pineapple chunks
  
• 2 medium red bell peppers, each cut into 12 wedges
  
• 1/2 medium onion, cut into 12 wedges, separated into chunks
  






Instructions



1. In shallow glass or plastic dish or resealable food-storage plastic bag, mix chicken and 1/4 cup of the jerk sauce. Cover dish or seal bag; refrigerate 1 hour to marinate, stirring occasionally.
   
2. Heat gas or charcoal grill. Drain chicken; discard marinade. On each of 6 (15-inch) metal skewers, thread chicken, pineapple, bell peppers and onion alternately, leaving space between each piece. Brush vegetables with remaining jerk sauce.
   
3. Place kabobs on grill over medium heat. Cover grill; cook about 15 minutes or until chicken is no longer pink in center and vegetables are tender.
   






Final Comments


Makes: 6 kabobs

Success
Leave about a 1/4-inch space between the pieces on the skewers to allow for even cooking.
Serve-With
For an easy and delicious summer supper, serve grilled kabobs with hot buttered basmati rice.