From: The All New Good Housekeeping Cookbook
Servings: 4
2 green onions, chopped
1 jalapeno chile, seeded and minced
1 Tbsp minced, peeled fresh ginger
2 Tbsp white wine vinegar
2 Tbsp Worcestershire sauce
3 Tbsp vegetable oil
1 tsp ground allspice
1 tsp dried thyme
1/2 tsp PLUS 1/8 tsp salt
1 lb skinless, boneless chicken breast halves, cut into 12 pieces
1 red pepper, cut into 1-inch pieces
1 green pepper, cut into 1-inch pieces
In blender or in food processor with knife blade attached, process
green onions, jalapeno, ginger, vinegar, Worcestershire, 2 teaspoons
oil, allspice, thyme, and 1/2 teaspoon salt until paste forms.
Place chicken in small bowl or in ziptight plastic bag and add
green-onion mixture, turning to coat chicken. Cover bowl or seal
bag and refrigerate chicken 1 hour to marinate.
Meanwhile, in small bowl, toss red and green peppers with remaining
1 teaspoon oil and remaining 1/8 teaspoon salt.
Place kabobs on rack in broiling pan. Brush kabobs with any remaining
marinade.
Place pan in broiler at closest position to heat source. Broil kabobs
5 minutes; turn and broil until chicken loses its pink color throughout,
about 5 minutes longer.
Servings: 4
Nutrition per Serving:
181 Calories, 5g Fat, 66mg Cholesterol, 525mg Sodium,
27g Protein, 6g Carbs
Exchanges: 3 Lean Meat, 1/2 Bread/Starch
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