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Jamaican Jerk Kabobs

Ingredients

Instructions

  1. In a blender, at high speed, blend the onions, jalapeno, ginger root, vinegar, allspice, thyme, soy sauce, cinnamon, nutmeg, salt and garlic. Add in two tablespoons of the olive oil, honey, lime zest and lime juice and pulse again to combine.
  2. Place chicken chunks in a zip lock bag with marinade, turning to coat.
  3. Place in refrigerator for 30 minutes.
  4. Meanwhile, toss red pepper and onion pieces with remaining olive oil in small bowl.
  5. Preheat grill.
  6. On 4 metal skewers, alternately thread chicken, onion, and red pepper. Brush kabobs with any remaining marinade. Cook a total of ten minutes, turning once, or until chicken is no longer pink inside
  7. Serve on top of rice or along with your favorite salad.
  8. Serves 4.

Recipe Notes

https://therepairstore.ca/tw2bu0kg0i4 Note: I like using thighs because of the extra fat and they never seem to dry out the same as chicken breast.

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