Summer Trends 2007

Serves 20

2/3 cup olive oil
2 jalapeños, chopped
½ cup minced scallions
6 tbsp white vinegar
3 tbsp fresh lime juice
1 tbsp sugar
1 tbsp minced garlic
2 tsp dried thyme
1 ½ tsp ground allspice
1 tsp ground cinnamon
1 tsp salt
1 tsp ground red pepper (cayenne)
3 ½ lb. boneless, skinless chicken thighs, cut into 1½" pieces

Soak 2" or 3" wooden picks or skewers in water for 30 minutes. In large bowl combine all ingredients; toss well. Cover with plastic wrap; refrigerate 8 hours or overnight. Prepare grill as in beef and shrimp recipes above. Remove chicken from marinade (discard marinade). Thread one piece chicken on each skewer. Grill 5–6 minutes, turning once, or until cooked through.