Jamaican Jerk-Kabobs

Serves 4

Ingredients 2 green onions chopped 1 jalapeno Chile seeded and chopped 3 teaspoons extra virgin olive oil 1 tablespoon chopped, peeled Ginger root 2 tablespoons white wine vinegar 1 teaspoon ground allspice 1 teaspoon dried thyme leaves 1⁄2 teaspoon salt 1 pound skinless, boneless chicken breasts (cut into 12 equal pieces) 2 red peppers cut into 1 in. pieces

Instructions In a blender at high speed blend the green onions, jalapeno Chile, ginger, vinegar, allspice, thyme, 2 tablespoons of the extra virgin olive oil, and salt until combined. Place chicken chunks into a zip tight plastic bag with marinade, turning to coat. Marinate in refrigerator for 30 minutes.

Meanwhile in a small bowl toss the red pepper pieces with 1 teaspoon of the extra virgin olive oil. Preheat the broiler, on 4 all metal skewers, alternately thread chicken and red pepper, place kabobs on rack in broiling pan, brush Kabobs with any remaining marinade. Place pan in broiler at closest position to heat source, broil the kabobs 10 minutes or until chicken is not longer pink inside, turning once.