Caribbean Chicken Shish Kebabs

Caribbean Chicken Shish Kebabs
Caribbean Chicken Shish Kebabs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • CARIBBEAN RUB

  • 2

    jalapeño peppers halved and seeded

  • 2

    garlic cloves peeled

  • 3/4

    cup chopped fresh parsley

  • 1/4

    cup minced fresh thyme

  • 1/4

    cup chopped onion

  • 2

    tablespoons fresh lime juice

  • 1

    teaspoon curry powder

  • 1/4

    teaspoon salt

  • 1/8

    teaspoon black pepper

  • SHISH KEBABS

  • 8

    boned chicken thighs (about 1 1/2 pounds) skinned

  • 1

    tablespoon chopped fresh thyme

  • 1/4

    teaspoon salt

  • 1/8

    teaspoon black pepper

  • 2

    red bell peppers quartered

  • Cooking spray

  • 1

    teaspoon olive oil

  • 1

    cup uncooked basmati rice

  • 3/4

    cup water

  • 1 1/4

    cups fat-free, less-sodium chicken broth

  • 2

    tablespoons flaked sweetened coconut toasted

  • 4

    lime wedges

Directions

Prepare Caribbean Rub: Drop jalapeño and garlic through food chute with food processor on and process until well minced. Add parsley and next 6 ingredients (parsley through 1/8 teaspoon black pepper) and process until well blended, scraping sides of bowl occasionally. Prepare shish kebabs: Trim fat from chicken. Sprinkle 1 tablespoon thyme, 1/4 teaspoon salt, and 1/8 teaspoon black pepper over chicken; roll up. Place 2 (12-inch) skewers parallel to each other about 1/2 inch apart on a work surface. Thread 4 chicken rolls and 4 bell pepper pieces alternately onto the skewers. Brush 2 tablespoons Caribbean rub over kebab. Place kebab in a 13 × 9-inch baking dish. Repeat procedure with remaining chicken rolls, bell peppers, and Caribbean rub. Cover and marinate in refrigerator 3 hours. Prepare grill. Place kebabs on a grill rack coated with cooking spray; grill 12 minutes on each side or until chicken is done. Heat oil in a saucepan coated with cooking spray over medium-high heat until hot. Add remaining Caribbean rub; sauté 1 minute. Add rice, water, and broth; bring to a boil. Cover; reduce heat. Simmer 15 minutes or until liquid is absorbed. Let stand, covered, 10 minutes. Fluff with a fork. Place 1 cup rice on each of 4 serving plates. Arrange 2 chicken rolls and 2 bell pepper pieces on top of rice; sprinkle each serving with 1 1/2 teaspoons coconut. Serve with lime wedges.

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