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Jamaican Jerk Kabobs

Ingredients

  • 1 lb. boneless chicken breast or thighs cut into 1 1/2" pieces*
  • 2 green onions
  • 2 Tbsp. gingeroot peeled and chopped
  • 1 jalapeno seeded and chopped (or use a habanaro)
  • 3 Tbsp. olive oil
  • 2 Tbsp. white wine vinegar
  • 3 Tbsp. soy sauce
  • 1 tsp. ground allspice
  • 1 tsp. dried thyme
  • 1 tsp. cinnamon
  • 1 -2 Tbsp. honey optional (I used molasses because I was out of honey)
  • 1/2 tsp. salt
  • 2 cloves garlic mincewd
  • 1 large lime zested and juiced
  • 2 red or green or both bell peppers, cut into 1 1/2" pieces
  • 1 large onion cut in large chunks

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

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