Grilled Chicken Skewers With Habanero Chile and Allspice


Allspice tastes of cloves, cinnamon and nutmeg combined. Its warm flavor blends with the fiery heat of habanero chile in this rendition of Jamaican jerk seasoning. The heat is tempered by fresh-tasting green onions, salty soy sauce, and sharp vinegar.

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Ingredients

    • habanero chile, 1
    • garlic, 2 cloves
    • green onions, 6, coarsely chopped
    • cider vinegar, 2 tablespoons
    • soy sauce, 1 tablespoon
    • ground allspice, 1 tablespoon
    • dried thyme, 1 teaspoon
    • kosher salt, 1/2 teaspoon
    • canola oil, 1/2 cup, plus oil for grilling
    • boneless, skinless chicken breast halves, 3 (about 7 ounces each)
    • red bell pepper,1 large, cut into 1-inch squaresDirectionsCut the chile in half and remove and discard the seeds. Reserve half of the chilew for another use (or both halves if you like your food very spicy).Turn on a food processor and drop the garlic and chile half through the feed tube to chop them. Stop the motor, add the green onions, vinegar, soy sauce, allspice, thyme, and salt. Pulse a few times to finely chop the green onions. With the motor running, add the oil in a slow, steady stream and process until the mixture is smooth.Cut each chicken breast into 8 pieces each about 1 inch square, to make a total of 24 pieces. Transfer the pieces to a nonreactive bowl. Pour in the marinade and stir to coat evenly. Cover and refrigerate for at least 4 hours and up to 6 hours.Soak 6 bamboo skewers in water to cover for at least 30 minutes.Prepare a charcoal or gas grill direct-heat cooking over medium-high heat. * Replace the grill grate and lightly oil it.While the grill heats, drain the skewers. Remove the chicken from the marinade and discard the marinade. Thread 4 chicken pieces, alternating with 3 red pepper pieces, onto each skewer.

      Place the skewers on the grill, cover, and cook, turning the skewers occasionally, until the chicken feels firm when pressed with a fingertip, 10-12 minute total.

      Transfer the skewers to a warm platter and serve right away.

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  • Direct-heat grilling over medium-high heat

    Preparing a charcoal grill

    Ignite about 2 1/2 pounds of coals and let the coals burn until covered with a layer of white ash. Spread the coals in an even layer on the fire bed and then let the coals burn until medium-hot 20 – 30 minutes.

    Preparing a gas grill

    Make sure there is enough propane in the tank. Turn all the burners to high heat. Close the cover and preheat the grill for 10 – 20 minutes, then reduce the heat to medium-high.

    Enjoy, gentle reader. Enjoy!

* SOURCE  *

grillchickskew1

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