I used the ingredients found in the Williams-Sonoma New Flavors for Chicken book but changed the prep and cooking instructions. The marinade was quick to make and I pretty much always have these ingredients on-hand so it was convenient too. The chicken was not spicy at all as the heat from the pepper is lost in the high heat cooking. Changes to the original ingredients are in green; prep instructions are different from original recipe.
Inspiration: Grilled Chicken Skewers with habanero chile and allspice from Williams-Sonoma New Flavors for Chicken cookbook
1/2 habanero chile (1 Jalapeno pepper)
2 cloves garlic, minced
1/2 small red onion, cut into pieces
2 tablespoons cider vinegar (Rice Wine Vinegar)
1 tablespoon soy sauce
1 teaspoon ground allspice
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 cup canola oil (1/3 cup olive oil)
3 boneless, skinless chicken breast halves cut into pieces
1 large red bell pepper cut into 1-inch squares (green bell pepper)
1. Combine all ingredients into a large nonreactive bowl. Cover and refrigerate for at least 4 hours and up to 6 hours. Time was not on my side so I marinated for 1 hour.
2. Heat large skillet to wok on high heat and add all ingredients. Cook over high heat for approximately 15 minutes or until chicken is no longer pink. You may need to push onion and bell pepper to the side to prevent burning. Serve hot with white rice.