Jamaican Jerk Chicken Kabobs

Jamaican Jerk Chicken Kabobs Originally, jerk seasoning was only used to season pork shoulder, which was "jerked" apart into shreds before serving. Nowadays, this very popular power-packed seasoning rub is enjoyed on fish and chicken as well. Prep: 15 minutes plus marinating Broil: 10 minutes 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 teaspoons vegetable oil 1 teaspoon ground allspice 1 teaspoon dried thyme 1½ 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 -------------------------------------------------------------------------------- In blender or in food processor with knife blade attached, process green onions, jalapeno, ginger, vinegar, Worcestershire, 2 teaspoons oil, allspice, thyme, and 1½ 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 and remaining 1/8 teaspoon salt. Preheat broiler. On four metal skewers, alternately thread chicken and pepper pieces. 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. Makes 4 main-dish servings. Each serving: About 181 calories, 27g protein, 6g carbohydrate, 5g total fat (1g saturated), 66mg cholesterol, 525mg sodium. *hugs* Lori