Jamaican Jerk Chicken Skewers

Ingredients

1/3 cup olive oil
3 tablespoons distilled white vinegar
1 1/2 tablespoon fresh lime juice
1 tablespoon sugar
1/4 cup minced green onions
2 garlic cloves, minced
1 scotch bonnet or jalapeno pepper, seeded, minced
1 teaspoon dried thyme leaves
3/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper, to taste
3 pounds boneless, skinless chicken breasts and/or thighs, cut into chunks

Instructions

Yield: 20 appetizer servings. Combine all ingredients except chicken in a glass or stainless steel bowl; mix well. Rinse the chicken under cold water, pat dry with paper towels and place in a large, sealable plastic bag. Pour in the marinade, seal the bag, then tip and turn it so all the chicken is coated. Refrigerate at least 4 hours, up to 24. To cook, prepare a medium fire in a charcoal or gas grill. Remove chicken from the marinade, thread on the skewers and grill, turning occasionally, until the outside is rich brown and the juices run clear when pierced with a knife tip. Skewers will cook in 15 to 20 minutes.