Recipe - Jamaican Jerk Chicken Skewers

1/3 cup Olive oil
3 tablespoon Distilled white vinegar
1 One half tablespoon Fresh lime juice
1 tablespoon Sugar
One fourth cup Minced green onions
2 Cloves garlic; minced
1 Scotch bonnet or jalapeno
pepper; seeded, minced
1 teaspoon Dried thyme leaves
Three fourths teaspoon Ground allspice
One half teaspoon Each: ground cinnamon; salt
One fourth (up to)
One half teaspoon Cayenne pepper; to taste
3 pound Boneless; skinless chicken
breasts and/or thighs; cut
into bitesize 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
sitdown 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.

JAPLADY@MWU.EDU2

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