From: japlady@mwu.edu
Newsgroups: rec.food.recipes
Subject: Jamaican Jerk Chicken Skewers
Date: 15 Dec 1994 15:10:11 -0000
Message-ID: <3cpm8j$tqt@jerry.rb.icl.co.uk>


JAMAICAN JERK CHICKEN SKEWERS
Preparation time: 25 minutes
Marinating time: 4 to 24 hours
Cooking time: 15 to 20 minutes
Yield: 20 appetizer servings

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
sit-down meal of fewer people, do a whole chicken, cut into pieces.

1/3 cup olive oil
3 tablespoons distilled white vinegar
1 1/2 tablespoons fresh lime juice
1 tablespoon sugar
1/4 cup minced green onions
2 garlic cloves, minced
1 scotch bonnet or jalapeno pepper, seeded, minced
1 teaspoon dried thyme leaves
3/4 teaspoon ground allspice
1/2 teaspoon each: ground cinnamon, salt
1/4- 1/2 teaspoon cayenne pepper, to taste
3 pounds boneless, skinless chicken breasts and/or thighs, cut into
bite-size chunks

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.