1 day 45 minutes
With a spicy and smoky taste, these tasty jerk chicken skewers marinated in classic ingredients like scotch bonnet peppers, allspice, garlic, ginger, and thyme.
‣ 3 scallions, ends trimmed and cut in 3 pieces ‣ 2 teaspoon fresh garlic, minced ‣ 1 scotch bonnet pepper, or habanero pepper, stem removed ‣ 1 tablespoon fresh ginger, grated ‣ 3 tablespoon lime juice ‣ 2 tablespoon soy sauce ‣ 2 tablespoon vegetable oil ‣ 1 1/2 tablespoon light brown sugar, packed ‣ 1/2 tablespoon fresh thyme, minced ‣ 3/4 teaspoon salt ‣ 1/2 teaspoon black pepper ‣ 1/2 teaspoon ground allspice ‣ 1/4 teaspoon ground nutmeg ‣ 1 1/2 pound chicken breasts, boneless and skinless, trimmed of fat and cut into 3/4-inch cubes ‣ 1 tablespoon fresh cilantro, chopped, for garnish (optional) ‣ 1 cup cilantro lime ranch dressing, for dipping (optional)
In a food processor, blend up the following ingredients: scallions, garlic, scotch bonnet pepper, ginger, lime juice, soy sauce, vegetable oil, light brown sugar, thyme, salt, pepper, allspice, and nutmeg.
Add the cubed chicken and sauce to a large bowl, toss to coat the chicken, then cover and marinate for two hours (minimum) to 24 hours (ideal).
Thread the cubes of chicken on the skewers. You should be able to fit anywhere from six to eight cubes of chicken on each skewer.
Grill the skewers until the insides are no longer pink or the internal temperate is 165 degrees F.