Jerk Chicken Kebobs

Photo by: Joseph De Leo
Oldies_joemare_bd

by sdebrango

about 1 year ago

HanaCooks's Testing Notes:

Sdebrango relies on the fruity heat of Scotch bonnets and the grassy bite of jalapeños to give her chicken kebobs a complex heat that is downright addictive without overwhelming or blowing out your palate. The variety of spices will be appreciated by any fan of traditional jerk chicken. Note: I marinated the chicken for 7 hours and recommend doing the same. Don't forget to use gloves when handling the hot peppers!

I first tasted Jerk Chicken in Jamaica and it was spicy and so delicious, I created this recipe using breast and thigh meat and after some research and several trials came up with this. It's hot, the sauce contains scotch bonnet and jalapeno's if you can't take the heat don't include the seeds. Be sure to wear rubber gloves the scotch bonnet especially is really hot. The chicken is cut into chunks and marinaded in the jerk sauce and grilled. The sauce is spicy, citrusy and a little sweet and compliments the chicken so well. I like to serve with rice and pidgeon peas made with coconut milk.

Serves 4-6

The jerk sauce:

  • 1 scotch bonnet pepper chopped (Can remove seeds for less intense heat)
  • 2 jalapeno chopped ( You can remove the seeds for less intense heat)
  • 1 tablespoon fresh thyme
  • 4 cloves garlic
  • 2 teaspoons jamaican allspice (whole)
  • 3 tablespoons brown sugar packed
  • 2 teaspoons kosher salt
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 teaspoon ground black pepper
  • 1 teaspoon powdered ginger
  • 1/4 cup olive oil
  • 1/4 cup soy sauce
  • zest of one lime
  • 1/4 cup lime juice
  • 1/4 cup orange juice
  • 1/2 cup apple cider vinegar
  • 2 pounds chicken breast and thigh cut into chunks

Put on your gloves, chop your peppers (remove seeds if desired) In mortar smash the jamaican allspice. Add everything except the chicken to the blender and blend until everything is incorporated. To a large ziplock bag add the chicken and enough of the jerk sauce to completely cover the chicken. Smash it around in the bag so that the sauce covers every piece of chicken, Refrigerate at least 4 hours, overnight is even better. Reserve remaining jerk sauce.

Grilling the chicken:

  • bamboo skewers soaked in water or whatever type of skewer you like to use.
  • marinaded chicken
  • reserved jerk sauce

After chicken has been in the marinade for at least four hours remove from refrigerator. Place 4-6 pieces on your wet bamboo skewer. Either grill on BBQ, broil in the oven, or grill on stovetop. Highly recommend grilling. When the grill is hot brush with oil and place each skewer on the grill, and baste with reserved jerk sauce. Depending on your grill it should only take 3 minutes per side of the chicken skewers.

Edamam

Nutrition Info:

PER SERVING:

  • 834 calories
  • 52g total fat
  • 13g saturated fat
  • 234mg cholesterol
  • 2290mg sodium
  • 22g carbohydrate (4g dietary fiber, 13g sugar)
  • 69g protein

SPECIAL DIETS:

16 Comments Add a Comment
  • Dsc_0122

    panfusine says: Congratulations Sdebrango on the win!

    about 1 year ago Reply to this »
  • Oldies_joemare_bd

    sdebrango says: Thank you so much! Really thrilled.

    about 1 year ago
  • Missing_avatar

    Foodie78 says: Congratulations - I can't wait to try these! Hope to see you at the next contest too, this was really fun!

    about 1 year ago Reply to this »
  • Oldies_joemare_bd

    sdebrango says: Thank you so much, it was fun!

    about 1 year ago
  • Missing_avatar

    inpatskitchen says: Congrats on your win! Yay!!!!

    about 1 year ago Reply to this »
  • Oldies_joemare_bd

    sdebrango says: Thank you so much! Thrilled.

    about 1 year ago
  • A

    lapadia says: Wonderful recipe! Voted :) Good Luck!

    about 1 year ago Reply to this »
  • Oldies_joemare_bd

    sdebrango says: Thank you so much Linda!

    about 1 year ago
  • Missing_avatar

    inpatskitchen says: YAY!! Congratulations on being a Finalist!!!!

    about 1 year ago Reply to this »
  • Oldies_joemare_bd

    sdebrango says: Oh thank you so much Pat, it is so exciting.

    about 1 year ago
  • Img_2839

    solitarycook says: Great congratulations on being a finalist with this fantastic recipe!

    about 1 year ago Reply to this »
  • Oldies_joemare_bd

    sdebrango says: Oh wow, so excited. Thank you so much

    about 1 year ago
  • 290

    aargersi says: Wow, this sounds delish! I like HEAT - bring on those seeds!!! It is grilling season here year round - yay!

    about 1 year ago Reply to this »
  • Oldies_joemare_bd

    sdebrango says: Thanks so much, wow the scotch bonnet's are SO HOT. Had this for the first time in Jamaica and they used all scotch bonnets it was so hot I think the lining of my mouth melted off.

    about 1 year ago
  • Missing_avatar

    inpatskitchen says: These look sooo good. I'm making these this summer when grilling season really starts to roll!!

    about 1 year ago Reply to this »
  • Oldies_joemare_bd

    sdebrango says: Thanks so much Pat, I made it without the seeds I'm a wimp when it comes to heat but the marinade is really delicious. Can't wait to start grilling again.

    about 1 year ago

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