| Total Time: | 1 hr 40 min (includes marinating time) |
| Cook Time: | 40 min |
| Serves: | 4 |
| Level: | Easy |
Ingredients
Jerk Marinade:
- 3 tablespoons brown sugar
- 2 tablespoons lime juice (from about 2 limes)
- 2 tablespoons orange juice
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 2 tablespoons white vinegar
- 1 tablespoon ground allspice
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 cloves garlic, minced
- 1 bay leaf, crushed
- 1 Scotch bonnet or habanero chile, stemmed and seeded
- 1 scallion, chopped
Kebabs:
- 2 pounds boneless, skinless chicken breast, chopped into 1 1/4-inch cubes
- 1 large red onion, diced into 1 1/4-inch pieces
- Kosher salt and freshly ground black pepper
- 3 cups fresh pineapple cut into 1 1/4-inch chunks
- 1 to 2 large green peppers, diced into 1 1/4-inch pieces
- Nonstick cooking spray, for the grill grates
Directions
Special equipment: metal skewers
- For the jerk marinade: Combine the brown sugar, lime juice, orange juice, oil, soy sauce, vinegar, allspice, ginger, salt, thyme, cinnamon, nutmeg, garlic, bay leaf, chile and scallion in a food processor and puree. (You can mix in a bowl if you don’t have a food processor.)
- For the kebabs: Place the chicken in a gallon-size resealable bag. Pour the marinade over the chicken (reserve any extra marinade for later use). Seal the bag and refrigerate 1 hour.
- Sprinkle the red onion with salt and pepper. Assemble metal skewers with the chicken, red onion, pineapple and peppers, alternating each ingredient. Brush the kebabs with the remaining marinade.
- Preheat a grill to medium-high heat. Spray the grill grates with cooking spray.
- Grill the kebabs until the chicken registers 165 degrees F in the center on an instant-read thermometer, about 4 minutes per side. Serve warm.
