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.

PREP: 15 minutes plus marinating GRILL: about 10 minutes

MAKES: 4 main-dish servings

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

½ teaspoon plus teaspoon salt

1 pound skinless, boneless chicken breast halves, cut into 12 pieces

1 red pepper, stem and seeds removed, cut into 1-inch pieces

1 green pepper, stem and seeds removed, cut into 1-inch pieces

4 (10-inch) metal skewers

1. In blender or in food processor with knife blade attached, process green onions, jalapeño, ginger, vinegar, Worcestershire, 2 teaspoons oil, allspice, thyme, and ½ teaspoon salt until paste forms.

2. Place chicken in small bowl or zip-tight plastic bag and add green-onion mixture, turning to coat. Cover bowl or seal bag and refrigerate 1 hour to marinate.

3. Meanwhile, in small bowl, toss red and green peppers with remaining 1 teaspoon oil and remaining teaspoon salt.

4. Prepare outdoor grill for direct grilling over medium heat, or lightly spray a ridged grill pan with nonstick cooking spray, then heat on medium until hot. Alternately thread chicken and pepper pieces on each skewer.

5. Place kabobs on hot grill rack or pan. Brush with any remaining marinade. Cook 5 minutes; turn and cook until chicken loses its pink color throughout, about 5 minutes longer.

EACH SERVING: About 181 calories, 27g protein, 6g carbohydrate, 5g total fat (1g saturated), 66mg cholesterol, 525mg sodium