2 lbs
boneless skinless chicken thighs, cut into 1" pieces
1/2 tsp
nutmeg
1 tbsp
allspice
1 tbsp
cinnamon
3 tbsp
brown sugar
5
green onions, ends trimmed off and discarded
3
garlic cloves
1 tbsp
paprika
1 tbsp
salt
1 tsp
black pepper
1 tbsp
dried thyme
1/4 cup
olive oil
1/4 cup
fresh squeezed lime juice
1 cup
cilantro, packed
1
red onion, cut into 2" pieces, divided
1 lb
baby bell peppers, whole
1
pineapple, cut into 2" pieces
metal or bamboo skewers, soaked in water for an hour
Method
In a blender combine the nutmeg, allspice, cinnamon, brown sugar, green onions, garlic, paprika, salt black pepper thyme, olive oil, lime juice, cilantro and 1/4 of the red onion about 1/4 cup. Blend on high until smooth.
Pour marinade over chicken and allow to marinate for 2-4 hours.
Preheat grill to medium heat.
On each skewer add chicken, pineapple, bell peppers and red onions, rotating ingredients evenly. Once prepared, place the chicken kebabs on the grill and cook until chicken is cooked through (registers 165°F on instant read thermometer), rotating often.