Grilled Jerk Chicken KebabsThis is our version of a classic Jamaican Jerk chicken but instead of grilling on the bone, we used breast strips. Serve with Mango Relish for a nice balance to the heat.
Yield: 4 servings as an appetizer
Active Time: 30 minutes
Start to Finish: 2 hours, 30 minutes
For this recipe you’ll need:
For the spice rub:
1 1/2 teaspoons ground allspice
1 1/2 teaspoons dried thyme
1 1/2 teaspoons paprika
1 teaspoon granulated sugar
1/2 kosher salt
3/4 teaspoon black pepper
1 teaspoon cayenne pepper
1/4 teaspoon nutmeg, freshly grated
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
For the chicken:
3 chicken breasts, cut into strips
1 to 2 tablespoons grapeseed oil
Bamboo skewers, soaked in water for at least 30 minutes
To make the spice blend, mix together all of the herbs and spices together in a bowl.
In a medium-size bowl, mix together the chicken, enough oil to lightly coat the chicken and enough spice blend to generously coat. Allow to marinate for at least 2 hours refrigerated, but up to 12.
Thread the chicken onto the soaked skewers.
Heat a gas or charcoal grill over medium heat.
Grill the chicken on the first side until caramelized. Flip and repeat. Continue to cook until the chicken is cooked through.
Serve on a platter with Mango Relish.