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Caribbean Chicken Shish Kebabs

Yield 4 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 skinned, boned chicken thighs (about 1 1/2 pounds)
  • 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

Nutrition Information

  • calories 436
  • caloriesfromfat 21 %
  • fat 10.2 g
  • satfat 3.2 g
  • monofat 3.1 g
  • polyfat 2 g
  • protein 38.8 g
  • carbohydrate 45.5 g
  • fiber 2.6 g
  • cholesterol 143 mg
  • iron 6.1 mg
  • sodium 493 mg
  • calcium 70 mg

How to Make It

  1. Prepare Caribbean rub: Drop jalapeño and garlic through food chute with food processor on, and process until minced. Add parsley and next 6 ingredients (parsley through 1/8 teaspoon black pepper), and process until well-blended, scraping sides of bowl occasionally.

  2. 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 x 9-inch baking dish. Repeat procedure with remaining chicken rolls, bell peppers, and Caribbean rub. Cover and marinate in refrigerator 3 hours.

  3. Prepare grill. Place kebabs on a grill rack coated with cooking spray; grill 12 minutes on each side or until chicken is done.

  4. 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; reduceheat. Simmer 15 minutes or until liquid is absorbed. Let stand, covered, 10 minutes. Fluff with a fork.

  5. 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.

  6. Note: If using wooden skewers, soak in water 30 minutes before assembling kebabs.