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: 2kabobsCalories: 352kcalCarbohydrates: 39gProtein: 39gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 109mgSodium: 205mgPotassium: 1145mgFiber: 6gSugar: 28gVitamin A: 2978IUVitamin C: 228mgCalcium: 57mgIron: 2mg
Tried this recipe?Let us know how it was!