Jerk Chicken Kabobs
A fun twist on traditional Jamaican jerk chicken, these Jerk Chicken Kabobs are easy to make, can be prepped well in advance, and are absolutely delicious!
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts or thigh meat , cut into 1 inch pieces
- 1 batch homemade jerk sauce (click link for recipe)
- 3 red bell peppers , stems removed and cored, cut into 1 inch pieces (feel free to substitute or add other favorite veggies)
- 1 fresh pineapple , cut into 1 inch pieces
- 2 red onions , cut into 1 inch pieces (optional)
Instructions
- Put the chicken pieces in a gallon ziplock bag or other container and pour all but 1/4 cup of the jerk sauce over the chicken. Massage or stir the chicken to thoroughly coat the pieces. Chill in the refrigerator for at least 2 hours, preferably overnight. If using wooden skewers soak them for at least 30 minutes or overnight.
- Heat the grill to medium high heat.Remove the chicken from the marinade, letting the excess drip off. Discard the remaining marinade. Thread the chicken onto 8 skewers, alternating between the red bell peppers and pineapple. Grill for about 5-7 minutes on each side or until the chicken is done, using the reserved jerk marinade for basting.Serve immediately. This Mango Salsa makes a great accompaniment.See blog post for serving suggestions.
Nutrition
Serving: 2kabobs | Calories: 352kcal | Carbohydrates: 39g | Protein: 39g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 109mg | Sodium: 205mg | Potassium: 1145mg | Fiber: 6g | Sugar: 28g | Vitamin A: 2978IU | Vitamin C: 228mg | Calcium: 57mg | Iron: 2mg
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