Jamaican Jerk Island Kabobs 
2 green onions, chopped 
1 jalapeņo chile, seeded and chopped (See Note Below) 
1 tablespoon chopped, peeled gingerroot 
2 tablespoons white wine vinegar 
2 tablespoons Worcestershire 
1 teaspoon ground allspice /ul> 
 1 teaspoon dried thyme leaves 
3 teaspoons vegetable oil 
1/2 teaspoon plus 1/8 teaspoon salt 
1 pound skinless, boneless chicken-breast halves, cut into 12 pieces 
2 medium-size red peppers, cut into 1-inch pieces 
 
1. In blender at high speed, blend green onions, jalapeņo chile, ginger, vinegar, Worcestershire, allspice, thyme, 2 teaspoons vegetable oil, and 1/2 teaspoon salt until combined. Place chicken chunks in small bowl or zip-tight plastic bag with green-onion mixture, turning to coat. Marinate in refrigerator 30 minutes. 
2. Meanwhile, in small bowl, toss pepper pieces with 1 teaspoon vegetable oil and 1/8 teaspoon salt; set aside. 

3. Preheat broiler if manufacturer directs. On 4 all-metal skewers, alternately thread chicken and pepper. 

4. Place kabobs on rack in broiling pan. Brush kabobs with any remaining marinade. 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.

Note: If you like spicy-hot food, leave some or all of the seeds in the jalapeņo chile. 

Preparation time: 30 minutes plus marinating 
Serves: 4
 
Per Serving 
· Calories: 195 
· Calories From Fat:  
· Carbohydrates:  
· Fat: 6 g total (1 g saturated) 
   Monounsaturated fat: N/A
Polyunsaturated fat: N/A 
· Sodium: 385 mg . 
· Cholesterol: 72 mg 
· Protein: 27 g