Caribbean Chicken Kabobs

Caribbean Chicken Kabobs


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]

Caribbean Chicken Kabobs


2 Chopped Green Onions

1 Seeded & Diced Jalapeno Chile

1 Tablespoons Peeled & Chopped Fresh Ginger

2 Tablespoons White Wine Vinegar

2 Tablespoons Worcestershire Sauce

1 Teaspoon Ground Allspice

1 Teaspoon Dried Thyme

3 Teaspoons Olive Oil

1 Teaspoon Kosher Salt

4 Skinless & Boneless Chicken Breasts

2 Red Or Orange Bell Peppers Cut Into Chunks

4 Long Metal Skewers

In a food processor (or blender) combine the green onions, jalapeno chile pepper, ginger, vinegar, Worcestershire, allspice, thyme, 2 tablespoons olive oil and ½ teaspoon salt. Pulse until well blended. In a medium bowl place the chicken pieces. You should cut the chicken into about 12 pieces. Add the green onion mixture to the chicken. Stir well to make sure the chicken is well coated. Cover the bowl with plastic wrap and refrigerate for 45 minutes. In another medium bowl place the red or orange bell pepper pieces. Toss the pepper pieces with the remaining 1 teaspoon olive oil and ½ teaspoon salt. Set aside. Preheat your oven broiler. On 4 metal skewers, alternately thread chicken and pepper pieces. Place the kabobs on a broiler pan. Place the broiler pan on the top rack. Broil for 10 minutes. Turn the kabobs once. Makes sure that the chicken loses it pink color throughout. Remove from the oven and place on serving platter. Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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