Spicy Jerk Chicken Kebabs With Bell Peppers And Pineapple - cooking recipe

Ingredients
    1 teaspoon whole allspice
    1 teaspoon black peppercorns
    4 whole cloves
    1/4 cup packed brown sugar
    1/4 cup fresh lime juice
    1/4 cup low sodium soy sauce
    2 tablespoons Worcestershire sauce
    2 teaspoons paprika
    2 teaspoons dried thyme leaves
    8 garlic cloves
    3 large shallots, peeled and cut in half
    fresh ginger, peeled and thinly sliced (3-inch piece)
    1 jalapeno pepper, halved and seeded
    2 lbs chicken breasts, boneless, skinless, cut into 2-inch pieces
    2 cups cubed pineapple, 1-inch pieces (about 1 medium)
    1 1/2 cups red bell peppers, 1-inch pieces (about 1 large)
    1 1/2 cups green bell peppers, 1-inch pieces (about 1 large)
    1 teaspoon salt
    1/2 teaspoon black pepper
    cooking spray
Preparation
    Heat a small skillet over medium-high heat. Add first 3 ingredietns to pan; cook for 1 minutes or untl lightly toasted and fragrant.
    Place spices, brown sugar, and next 9 ingredients (through jalapeno) in a blender; process until smooth. Combine spice mixture and chicken in a large zip-top plastic bag; seal and marinate in refrigerator 2 hours, turning occasionally.
    Prepare grill.
    Remove chicken from bag, reserving marinade. Thread chicken, pineapple, and bell peppers alternating onto each of 8 (12-inch) skewers. Brush reserved marinade onto pineapple and bell peppers. Sprinkle evenly with salt and pepper. Place kebabs on a grill rack coated with cooking spray. Grill 8 minutes or until chicken is done.

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