Yield
6 skewers
Time
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)
1
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.
2
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).
3
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.
4
Grill the skewers until the insides are no longer pink or the internal temperate is 165 degrees F.