I’m having this for dinner tonight. Chicken has been marinating for two nights, so I better grill them later.
JERK CHICKEN & STUFFED MINI BELL PEPPERS with GRILLED GARLIC BREAD
SOURCE: Cooking Light Magazine, May 2012; p. 62. Recipes by Mary Drennan.
1/3 c. sliced scallions, divided
1/3 c. chopped shallots, divided
1 T. brown sugar
3 T. fresh lime juice, divided
2 T. olive oil
1/4 t. ground allspice
4 cloves garlic
1 large serrano chile, stemmed (seeded and deveined if you’d like less heat)
8 bone in chicken thighs, skinned (I used Sendik’s Boneless Thighs; Smart Chicken Brand are on sale)
1/3 c. 1/3-less-fat cream cheese
2 T. chopped fresh cilantro
2 T. light sour cream (Organic Valley Sour Cream is on sale in two sizes)
8 – 10 mini bell peppers
Preheat grill to medium high heat. After preheating, reduce one side to medium low.
Combine 1/4 cup scallions, 1/4 cup shallots, sugar, 2 tablespoons juice, oil, allspice, garlic, and serrano chile in a mini food processor; process until smooth. Combine half of scallion mixture and chicken in a medium bowl; toss well. Season with kosher salt.
Place chicken on a grill rack coated with cooking spray over medium high heat. Cover and grill 5 minutes on each side, watching carefully and spraying down flareups with a spray bottle of water **see note **. Move chicken over to low heat. Cover and grill 5 minutes on each side or until done. Brush chicken with remaining scallion mixture.
Combine remaining scallions, remaining shallots, remaining lime juice, cream cheese, cilantro, and sour cream. Halve bell peppers lengthwise; discard seeds. Divide cheese mixture evenly among pepper halves. Place peppers on grill rack and grill 7 minutes or until peppers are lightly charred and cheese is melted.