Caribbean Chicken Shish Kebabs

• Caribbean rub:
• 2 jalapeno peppers, halved and seeded
• 2 garlic cloves, peeled
• 3/4 cup chopped fresh parsley
• 1/4 cup minced fresh thyme
• 1/4 cup chopped onion
• 2 tablespoons fresh lime juice
• 1 teaspoon curry powder
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• Shish kebabs:
• 8 skinned, boned chicken thighs (about 1 1/2 pounds)
• 1 tablespoon chopped fresh thyme
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 red bell peppers, quartered
• Cooking spray
• 1 teaspoon olive oil
• 1 cup uncooked basmati rice
• 3/4 cup water
• 1 1/4 cups fat-free, less-sodium chicken broth
• 2 tablespoons flaked sweetened coconut, toasted
• 4 lime wedges

1. Prepare Caribbean rub: Drop jalapeno and garlic through food chute with food processor on, and process until minced. Add parsley and next 6 ingredients (parsley through 1/8 teaspoon black pepper), and process until well-blended, scraping sides of bowl occasionally.
2. Prepare shish kebabs: Trim fat from chicken. Sprinkle 1 tablespoon thyme, 1/4 teaspoon salt, and 1/8 teaspoon black pepper over chicken; roll up. Place 2 (12-inch) skewers parallel to each other about 1/2 inch apart on a work surface. Thread 4 chicken rolls and 4 bell pepper pieces alternately onto the skewers. Brush 2 tablespoons Caribbean rub over kebab. Place kebab in a 13 x 9-inch baking dish. Repeat procedure with remaining chicken rolls, bell peppers, and Caribbean rub. Cover and marinate in refrigerator 3 hours.
3. Prepare grill. Place kebabs on a grill rack coated with cooking spray; grill 12 minutes on each side or until chicken is done.
4. Heat oil in a saucepan coated with cooking spray over medium-high heat until hot. Add remaining Caribbean rub; saute 1 minute. Add rice, water, and broth; bring to a boil. Cover; reduceheat. Simmer 15 minutes or until liquid is absorbed. Let stand, covered, 10 minutes. Fluff with a fork.
5. Place 1 cup rice on each of 4 serving plates. Arrange 2 chicken rolls and 2 bell pepper pieces on top of rice; sprinkle each serving with 1 1/2 teaspoons coconut. Serve with lime wedges.
6. Note: If using wooden skewers, soak in water 30 minutes before assembling kebabs.

caribbean rub, peppers, garlic, parsley, thyme, onion, lime juice, curry powder, salt, black pepper, kebabs, chicken, thyme, salt, black pepper, red bell peppers, cooking spray, olive oil, basmati rice, water, chicken broth, coconut, lime wedges

Taken from www.myrecipes.com/recipe/caribbean-chicken-shish-kebabs (may not work)