Sweet Jerk Chicken Kabobs

Submitted by domestic angel

"a sweet jerk marinade for for those who are in a rush.easy ingredients that everyone has!!!!!!!! marinate for at least 4 hours and brush grill with a little oil.grill it low and slow! i had received recipe from a friend and made a few alterations...I know this recipe is traditionally made with bone in meat this was my fix to a quick fix .enjoy this chicken can also be used with strips of pork and grilled the same way"

 

• Ready In: 4hrs 20mins
• Ingredients: 17
• Yields: 5 kabobs
• Serves: 4-5

ingredients

• 3 tablespoons cooking oil
• 4 minced garlic cloves
• 1 small onions, chopped or 1 small red onion
• 2 -5 scotch bonnet peppers
• 1⁄4 cup lime juice
• 2 tablespoons soy sauce
• 3 green onions
• 3 scallions, chopped
• 2 tablespoons brown sugar
• 1 tablespoon thyme leaves
• 2 teaspoons ground allspice
• 2 teaspoons black pepper
• 3⁄4 teaspoon nutmeg
• 2 tablespoons soy sauce
• 1⁄2 teaspoon cinnamon
• 1 1⁄2 teaspoons salt
• 5 chicken breasts

directions

1. mix all ingredients together in a container with lid or baggie, cut chicken breast into chunks tip:cutting chicken breast while partially frozen gives uniform cuts.leave chicken in up to 24 hours stirring or tossing every few hours.skewer on to metal or soaked bamboo skewers and brush grill with a little oil to prevent sticking .cooking on kabobs help it cook faster than normal as you just grill until no longer pink or until it reaches 165 degree F.serve with fresh mango and corn chutney and or fresh fruit salad.grilled red and yellow peppers and grilled pinapple or grilled corn on the cob.

Reviews

[DailyInspiration]

Made these delicious kabobs tonight. The marinade is really flavorful and it really makes the chicken breast moist and tender. The only changes I made to the marinade was to use jalapeno pepper and I used coconut oil. Served this chicken alongside a pasta salad. Made for Spring PAC, May, 2014.

 

[Baby Kato]

Bravo on a very nice jerk chicken recipe. We enjoyed the chicken prepared this way. It was so flavorful, sweet, hot and spicy. Like my friend Nancy, I also used coconut oil. Made exactly as written and used 3 scotch bonnet peppers. There were so many flavors in this lovely jerk, every bite was different. The chicken was perfectly grilled, crispy, moist and tender. Thank you for sharing a recipe that I will make again and again. Served with beautiful crispy naan bread and lime/cilantro mayonnaise for lovely tropical sandwiches. Made for Spring Pac 2014.