Jerk Chicken Skewers
Yields: 6 chicken skewers
With a spicy and smoky taste, these tasty jerk chicken skewers marinated in classic ingredients like scotch bonnet peppers, allspice, garlic, ginger, and thyme.
Ingredients
- 3 scallions, ends trimmed and cut in 3 pieces
- 1 scotch bonnet pepper, or habanero pepper, stem removed
- 1 tablespoon fresh ginger, grated
- 1/2 tablespoon fresh thyme, minced
- 1 1/2 lbs chicken breasts, boneless and skinless, trimmed of fat and cut into 3/4-inch cubes
- 1 tablespoon fresh cilantro, chopped, for garnish (optional)
Instructions
- In a food processor, add scallion, garlic, scotch bonnet pepper, ginger, lime juice, soy sauce, vegetable oil, brown sugar, thyme, salt, pepper, allspice, and nutmed. Pulse a few times to break up the big ingredients, then process until consistency is like runny salsa, about 2-4 minutes.
- In a large bowl, add sauce and chicken, then toss to coat. Cover bowl and let marinate in the refrigerator for at least 2 hours or ideally up to 24 hours.
- When ready to cook, preheat grill to medium-high. If using wooden skewers, prepare them by soaking 6 skewers in water for 20 minutes.
- To prepare chicken: thread marinated chicken on a metal or water-soaked wooden skewers. Each skewer should be able to hold anywhere from 6-8 cubes of chicken. Repeat this step until all the chicken is threaded on a skewer. Discard any extra marinade.
- Grill assembled skewers until the chicken is filly cooked, about 5-6 minuts per side. Chicken is done when inside is no longer pink and internal temperature is 165 degrees F.
- Serve jerk chicken skewers immediately with cilantro as garnish (optional) and/or cilantro lime ranch dressing for dipping (optional).