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Jerked Chicken Kabobs

  • 4servings
  • 150minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, C, E, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon ground nutmeg

  2. 1 tablespoon ground allspice

  3. 1 tablespoon cinnamon stick

  4. 1 red onion, chopped

  5. 3 green onions, chopped

  6. 1/4 cup extra-virgin olive oil

  7. 1 cup freshly squeezed orange juice

  8. 1/4 cup soy sauce

  9. 1/4 cup fresh thyme sprigs

  10. 1 lime, juiced

  11. 3 garlic cloves

  12. 1 Scotch bonnet pepper

  13. 1 (2-inch) piece fresh ginger, peeled

  14. Salt

  15. Pepper

  16. 2 pounds boneless skinless chicken breasts, cut into 1 1/2-inch pieces

  17. Mango Salsa, recipe follows

  18. 2 tablespoons brown sugar

  19. 3 tablespoons freshly squeezed lime juice

  20. 1/2 teaspoon hot sauce

  21. 1 tablespoon minced ginger

  22. 1 mango, diced

  23. 1 English cucumber, diced

  24. 2 green onions, diced

Instructions Jump to Ingredients ↑

  1. In a food processor, combine all ingredients except chicken; puree until smooth. Add all but 1/4 cup of the mixture in a 1 gallon plastic sealable bag. Add the chicken to the bag and let marinate in the refrigerator for 1 to 2 hours.

  2. Heat grill to medium-high. Skewer chicken pieces and grill on 1 side for about 5 minutes. Flip and grill the other side until cooked through and grill marks appear.

  3. Top with the Mango Salsa and serve with 1/4 cup reserved (unused) marinade as a dipping sauce.

  4. In a medium bowl, combine sugar, lime juice, hot sauce, and ginger. Mix thoroughly and add the remaining ingredients. Toss and refrigerate for 1 hour.

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