Caribbean Chicken Shish Kebabs

By Lv2Cook

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

Details

Servings 1

Preparation

Step 1

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.