Grilled Jerk Chicken Kabobs
Recipe from
Betty Crocker
Make a meal on a stick with just five ingredients!
Ingredients
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6boneless skinless chicken thighs (about 1 1/4 pounds), cut into 1-inch cubessee savings
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1/3 cupjerk seasoning saucesee savings
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1 cupcanned or fresh pineapple chunkssee savings
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2 mediumred bell peppers, each cut into 12 wedgessee savings
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1/2 mediumonion, cut into 12 wedges, separated into chunkssee savings
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Directions
1.
In shallow glass or plastic dish or resealable food-storage plastic bag, mix chicken and 1/4 cup of the jerk sauce. Cover dish or seal bag; refrigerate 1 hour to marinate, stirring occasionally.
2.
Heat gas or charcoal grill. Drain chicken; discard marinade. On each of 6 (15-inch) metal skewers, thread chicken, pineapple, bell peppers and onion alternately, leaving space between each piece. Brush vegetables with remaining jerk sauce.
3.
Place kabobs on grill over medium heat. Cover grill; cook about 15 minutes or until chicken is no longer pink in center and vegetables are tender.
Nutrition information
Per serving: Calories 210 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 60mg; Sodium 140mg; Total Carbohydrate 14g (Dietary Fiber 1g, Sugars 11g); Protein 20g. Daily Values: Vitamin A 25%; Vitamin C 45%; Calcium 4%; Iron 10%. Exchanges: 0 Starch; 1 Other Carbohydrate; 0 Vegetable; 3 Lean Meat. Carbohydrate Choices: 1. Percent Daily Values are based on a 2,000 calorie diet.
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