Chicken

Grilled Jerk Chicken Kabobs

Make a meal on a stick with just five ingredients!

Prep Time

25

Minutes

Total Time

1:25

Hr:Mins

Makes

6

kabobs

6

boneless skinless chicken thighs (about 1 1/4 lb), cut into 1-inch cubes

1/3

cup jerk seasoning sauce

1

cup canned or fresh pineapple chunks

2

medium red bell peppers, each cut into 12 wedges

1/2

medium onion, cut into 12 wedges, separated into chunks

1. In shallow glass or plastic dish or resealable food-storage plastic bag, mix chicken and 1/4 cup of the jerk sauce. Cover dish or seal bag; refrigerate 1 hour to marinate, stirring occasionally.
2. Heat gas or charcoal grill. Drain chicken; discard marinade. On each of 6 (15-inch) metal skewers, thread chicken, pineapple, bell peppers and onion alternately, leaving space between each piece. Brush vegetables with remaining jerk sauce.
3. Place kabobs on grill over medium heat. Cover grill; cook about 15 minutes or until chicken is no longer pink in center and vegetables are tender.

Makes 6 kabobs

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Success

Leave about a 1/4-inch space between the pieces on the skewers to allow for even cooking.

Serve-With

For an easy and delicious summer supper, serve grilled kabobs with hot buttered basmati rice.