Jamaican Jerk Chicken Kabobs - 6g Carbs
2 green onions, chopped
1 jalapeno chile, seeded and minced
1 Tbsp minced, peeled fresh ginger
2 Tbsp white wine vinegar
2 Tbsp Worcestershire sauce
3 Tbsp vegetable oil
1 tsp ground allspice
1 tsp dried thyme
1/2 tsp plus 1/8 tsp salt
1 lb 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
In blender or in food processor with knife blade attached, process green
onions, jalapeno, ginger, vinegar, worcestershire, 2 teaspoons oil,
allspice, thyme, and 1/2 teaspoon salt until paste forms.
Place chicken in small bowl or in ziptight 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.
Place kabobs on rack in broiling pan. Brush kabobs with any remaining
marinade.
Place pan in broiler at closest position to heat source. Broil kabobs 5
minutes; turn and broil until chicken loses its pink color throughout,
about 5 minutes longer.
Makes: 4 servings
Nutritional Information Per Serving: Calories: 181 ; Protein: 27 g ;
Fat: 5 g ; Sodium: 525 mg; Cholesterol: 66 mg ; Carbohydrates: 6 g
2 green onions, chopped
1 jalapeno chile, seeded and minced
1 Tbsp minced, peeled fresh ginger
2 Tbsp white wine vinegar
2 Tbsp Worcestershire sauce
3 Tbsp vegetable oil
1 tsp ground allspice
1 tsp dried thyme
1/2 tsp plus 1/8 tsp salt
1 lb 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
In blender or in food processor with knife blade attached, process green
onions, jalapeno, ginger, vinegar, worcestershire, 2 teaspoons oil,
allspice, thyme, and 1/2 teaspoon salt until paste forms.
Place chicken in small bowl or in ziptight 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.
Place kabobs on rack in broiling pan. Brush kabobs with any remaining
marinade.
Place pan in broiler at closest position to heat source. Broil kabobs 5
minutes; turn and broil until chicken loses its pink color throughout,
about 5 minutes longer.
Makes: 4 servings
Nutritional Information Per Serving: Calories: 181 ; Protein: 27 g ;
Fat: 5 g ; Sodium: 525 mg; Cholesterol: 66 mg ; Carbohydrates: 6 g
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Posted by: Darlene BC <dsharple@shaw.ca>
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