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.
The jerk sauce:
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:
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.