Jamaican Jerk Chicken Skewers
Servings: 4
Ingredients
- 3 lbs boneless skinless chicken thighs
- 1 red bell pepper cut into 1" squares
- 1 yellow bell pepper cut into 1" squares
- 1 orange bell pepper cut into 1" squares
- 1 medium red onion cut into 1" squares
- 3 tbsp fresh parsley finely chopped
Jerk Marinade
- 12 whole green onions roughly chopped
- 2 scotch bonnet or habanero peppers seeded and veined
- 5 garlic cloves peeled
- 2 inch fresh ginger peeled
- ½ medium spanish onion
- 1 bunch thyme, stems and all
- 3 tbsp Worcestershire sauce
- 3 tbsp soy sauce
- ½ cup avocado or canola oil
- ¼ cup brown sugar
- 2½ tsp allspice
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- 1 tsp kosher salt
- 2 tbsp fresh lime juice
- zest from one lime
Instructions
- Roughly chop the first six ingredients for the jerk marinade, and toss them into a food processor. Add remaining ingredients and pulse until smooth, but chunky.
- Cut the chicken into roughly 1" square pieces, they don't need to be exactly that size but close enough.
- Place the chicken in a sealable plastic bag, pour the marinade over top of the chicken. Massage to ensure chicken is completely coated. Seal the bag and place the chicken in the refrigerator for at least 2 hours but preferably overnight.
- Light your grill and set up for two zone cooking. While the grill is preheating, remove chicken from the refrigerator and assemble the Jamaican jerk chicken skewers. Discard any leftover marinade.
- Place chicken over direct heat and allow the meat and veggies to char but not burn. Flip and turn the chicken often until desired level of charring has happened, usually about 10 minutes.
- Move the chicken over to indirect heat and close the grill lid. Allow chicken to cook until the internal temperature reaches desired doneness as indicated by a reliable quick read thermometer. Usually about five minutes.
- Remove the Jamaican jerk chicken skewers from the grill, garnish with chopped parsley and serve hot.