Jerk chicken skewers
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Onion -- chopped |
| 4 | teaspoons | Thyme or 2 t dried |
| 4 | teaspoons | Sugar |
| 2 | teaspoons | Pepper -- black fresh |
| Ground | ||
| 2 | teaspoons | Salt |
| ½ | teaspoon | Nutmeg -- ground |
| ¼ | teaspoon | Allspice -- ground |
| ¾ | pounds | Chicken breasts;skinned |
| 1 | tablespoon | Vegetable oil |
| 6 | ounces | Pimientos;sweet -- 1-inch |
| Sqs | ||
| Cilantro leaves for garnish | ||
Directions
Prepare chicken, boneless, skinless breasts, trimmed of fat and cut into 1-inch squares.
In a food processor or blender, combine onions, thyme, sugar, pepper, salt, nutmeg, and allspice and blend to form a paste. Transfer to a shallow nonaluminum dish. Place chicken in the marinade and turn to coat. Cover and marinade in the refrigerator for 1 hour, or for up to 8 hours, turning periodically.
In a large nonstick skillet, heat oil over medium-high heat. Add the chicken and saute' for 4 to 6 minutes, or until the outside is browned and the inside is no longer pink. Thread a piece of chicken on each of 18 small wooden skewers, followed by a pimiento square and a cilantro leaf.
Add a second piece of chicken to each skewer, then a second square of pimiento and a cilantro leaf.
Serves 6 (3 skewers each). 113 cal per serving, 14 G protein, 4 G fat, 5 G Carb., 743 MG sodium, 36 MG cholestrol.
"Jerking" is an ancient Jamaican method for preserving and cooking meat, thought to have been invented by Arawak Indians. Today, the men who prepare and sell the meat are called "jerk men." This mini-kabob, with all the attributes of jerk seasoning--heat, saltiness and sweetness--can be served hot or at room temperature. EATING WELL magazine Mar/Apr 1992.
Recipe By :
From: Meg Antczak Date: 10-07-95 (20:34) (163) Fido: Interco