Jerked Chicken and Melon Bites

Jerk is a fiery Jamaican spice blend that can vary widely from island to island in the Caribbean. Although commercial blends of this spice mixture are available, the depth of flavor is better when it is freshly prepared. The cool, sweet melon really helps to put out the fire of the spicy chicken bites. Adapted from the "Big Book of Appetizers" cookbook. Prep time does not include marinating time.

• Ready In: 20 mins
• Serves: 8

Ingredients

• 1⁄2 cup onion, coarsely chopped
• 3  green onions, coarsely chopped
• 1  scotch bonnet pepper, cut in half lengthwise and seeded (or Habanero)
• 2  garlic cloves
• 2  teaspoons Chinese five spice powder
• 1  teaspoon ground allspice
• 2  teaspoons black pepper, coarsely ground
• 1  teaspoon dried thyme
• 1⁄2 teaspoon ground nutmeg
• 1  teaspoon salt
• 1⁄4 cup soy sauce
• 1  tablespoon  vegetable oil
• 4  chicken breast halves, each cut into 10 square pieces
• 1⁄2  ripe honeydew melon, peeled, seeded, and cut into 1-inch squares

Directions

1. In a food processor, combine the onion, green onions, chile, garlic, five-spice powder, allspice, black pepper, thyme, nutmeg, and salt and process to a coarse paste. With the machine on, add the soy sauce and oil in a steady stream until combined. Pour the marinade into a large shallow dish, add the chicken and turn to coat. Cover and refrigerate for 1 hour up to 3 hours.
2. Prepare a grill, or preheat the oven to 425º. Soak the wooden skewers in warm water to cover for 30 minutes. Thread the chicken pieces onto the skewer so that about 2 inches of skewer is exposed at the pointed end. If grilling, cook the chicken for 2 minutes over hot coals, turn it, and cook for another 2 minutes. If using the oven, bake the chicken on a parchment-lined baking pan for about 7 minutes. Remove the chicken from the oven.
3. Add a piece of melon to each chicken skewer and arrange the skewers artfully on a platter. Serve warm from the oven or at room temperature.