Jamaican jerk chicken skewers

Yield: 20 Servings

Measure Ingredient
⅓ cup Olive oil
3 tablespoons Distilled white vinegar
1½ tablespoon Fresh lime juice
1 tablespoon Sugar
¼ cup Minced green onions
2 \N Cloves garlic; minced
1 \N Scotch bonnet or jalapeno pepper; seeded, minced
1 teaspoon Dried thyme leaves
¾ teaspoon Ground allspice
½ teaspoon Each: ground cinnamon; salt (up to)
½ teaspoon Cayenne pepper; to taste
3 pounds Boneless; skinless chicken breasts and/or thighs; cut into bite-size chunks

This version of Jamaican jerk marinade is adapted from Melanie Barnard's new book, "The Best Covered and Kettle Grills Cookbook Ever." It's a nice balance of spice, heat and sweetness. For a party, use it on chunks of boneless chicken breast or thigh to be cooked quickly on skewers. For a sit-down meal of fewer people, do a whole chicken, cut into pieces.

1. Combine all ingredients except chicken in a glass or stainless steel bowl; mix well. Rinse the chicken under cold water, pat dry with paper towels and place in a large, sealable plastic bag. Pour in the marinade, seal the bag, then tip and turn it so all the chicken is coated.

Refrigerate at least 4 hours, up to 24.

2. To cook, prepare a medium fire in a charcoal or gas grill. Remove chicken from the marinade, thread on the skewers and grill, turning occasionally, until the outside is rich brown and the juices run clear when pierced with a knife tip. Skewers will cook in 15 to 20 minutes.

Nutrition information per serving: 120 calories, 16 g protein, 1 g carbohydrate, 5 g fat, 43 mg cholesterol, 91 mg sodium.



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