Jamaican Jerk Island Kabobs

• 2 green onions
• 1 jalapeno chile
• 1 tbsp. chopped, peeled gingerroot
• 2 tbsp. white wine vinegar
• 2 tbsp. Worcestershire
• 1 tsp. ground allspice
• 1 tsp. dried thyme leaves
• 3 tsp. vegetable oil
• 1/2 tsp. salt
• .13 tsp. salt
• 1 lb. skinless, boneless chicken-breast halves
• 2 medium red peppers

1. In blender at high speed, blend green onions, jalapeno chile, ginger, vinegar, Worcestershire, allspice, thyme, 2 teaspoons vegetable oil, and 1/2 teaspoon salt until combined.
2. Place chicken chunks in small bowl or zip-tight plastic bag with green-onion mixture, turning to coat.
3. Marinate in refrigerator 30 minutes.
4. 2.
5. Meanwhile, in small bowl, toss pepper pieces with 1 teaspoon vegetable oil and 1/8 teaspoon salt; set aside.
6. 3.
7. Preheat broiler if manufacturer directs.
8. On 4 all-metal skewers, alternately thread chicken and pepper.
9. 4.
10. Place kabobs on rack in broiling pan.
11. Brush kabobs with any remaining marinade.
12. Place pan in broiler at closest position to source of heat; broil kabobs 10 minutes or until chicken is no longer pink inside, turning once.
13. Each serving: About 195 calories, 27 g protein, 8 g carbohydrate, 6 g total fat (1 g saturated), 72 mg cholesterol, 385 mg sodium.
14. Note: If you like spicy-hot food, leave some or all of the seeds in the jalapeno chile.
15. Photograph by Alan Richardson

green onions, jalapeno chile, gingerroot, white wine vinegar, worcestershire, ground allspice, thyme, vegetable oil, salt, salt, skinless, red peppers

Taken from www.delish.com/recipefinder/jamaican-jerk-island-kabobs-2780 (may not work)