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.

2 green onions, chopped

1 jalapeño 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

1⁄2 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

4 metal skewers

• In blender or in food processor with knife blade attached, process green onions, jalapeño, ginger, vinegar, Worcestershire, 2 teaspoons oil, allspice, thyme, and 1⁄2 teaspoon salt until paste forms.
• Place chicken in small bowl or in zip tight 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.
• Prepare outdoor grill for direct grilling over medium heat. Alternately thread chicken and pepper pieces on each skewer.
• Place kabobs on grill over medium heat. Brush kabobs with any remaining marinade. Cook kabobs 5 minutes; turn and cook until chicken loses its pink color throughout, about 5 minutes longer.

Makes 4 main-dish servings.

Prep: 15 minutes plus marinating

Grill: 10 minutes