Caribbean Grilled Chicken Skewers

Although white breast meat can be used, we prefer the juicier, more flavorful dark thigh meat for these kebabs. Whichever you choose, do not mix white and dark meat on the same skewer, since they cook at slightly different rates. During testing we discovered that wooden skewers do not need to be soaked in water before grilling. Cut seeded bell peppers into inch-wide wedges, red onions into 2 layer thick, inch wide wedges, and pineapples should be cored and cut into one-inch cubes.

Ingredients

1 1/2	pounds boneless, skinless chicken breasts or thighs, cut into 1- to 1 1/2-inch chunks
3	cups bell pepper, red onion, and pineapple chunks, prepared according to above directions
2	tablespoons olive oil to coat vegetables and/or fruit
	Table salt and ground black pepper

1/2	cup olive oil
6	small cloves garlic , minced (about 2 tablespoons)
1/4	cup minced fresh parsley leaves
1	teaspoon table salt
1	teaspoon ground cumin
1	teaspoon chili powder
1/2	teaspoon ground allspice
1/2	teaspoon ground black pepper
1/4	teaspoon ground cinnamon

Instructions

1. Mix all ingredients except onipns, peppers, and pineapple in gallon-size zipper-lock plastic bag; seal bag and refrigerate, turning once or twice, until chicken has marinated fully, at least 3 and up to 24 hours.
2. Build a medium-low fire in grill (you can hold your hand 5 inches above grill surface for 5 seconds).
3. Meanwhile, lightly coat vegetables and fruit by tossing in medium bowl with oil and salt and pepper to taste.
4. Remove chicken chunks from bag; discard marinade. Thread a portion of chicken and vegetables and fruit onto 8 sets of skewers, making sure the pineapple is between the peppers and onions and not touching the chicken. (The acid in the pineapple will actually disintigrate the proteins in thr chicken, goving it a very bad texture.) Grill, turning each kebab one quarter turn every 2 minutes, until chicken, vegetables, and fruit are lightly browned and meat is fully cooked, about 8 minutes total for white meat and 9 minutes total for dark meat. Check for doneness by cutting into one piece when it looks opaque on all sides. Remove kebabs from grill when there is no pink at the center. Serve immediately.

Courtesy: Cook's Illustrated Magazine