Jerk Chicken Kebabs

By • July 22, 2011 • 16 Comments

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Author Notes: I had jerk chicken for the first time while on vacation in Jamaica, and I decided to try to recreate this dish. I have been tweaking different recipes, and this is my version of a classic Jamaican jerk chicken. Instead of grilling it on the bone, I skewered chunks of chicken from the breast and thigh. I like to serve it with rice and beans cooked in coconut milk. The rice provides a nice balance to the heat of the jerk chicken.

If you really like it hot, add more of the scotch bonnet peppers. I am a bit of a wimp so one is all I could handle. You can make it to suite your own comfort level.

I am including the link to the recipe I created for Caribbean rice and beans:
http://www.food52.com/recipes/13508_caribbean_rice_and_beans - sdebrango
sdebrango

Food52 Review: Just when you think you've run out of summer chicken marinade recipes, some new inspiration arrives! This marinade allows citrus fruits to temper and enhance the bite of the sometimes unruly habanero pepper. A little sweet, a little hot, and oh so flavorful! It comes together quickly in the whir of your blender, which is an extra bonus. Don't skip the coconut rice and beans -- that will make your summer on the porch or patio dinner complete! I might try it on swordfish or salmon next time around. Thanks for such a great addition to my summer repertoire.sticksnscones

Serves 4 to 6

Jerk sauce and marinade for chicken

  • 1 scotch bonnet pepper, chopped (remove seeds for less intense heat)
  • 2 jalapeño, chopped (remove the seeds for less intense heat)
  • 1 tablespoon fresh thyme
  • 4 cloves garlic
  • 2 teaspoons Jamaican allspice (whole)
  • 3 tablespoons brown sugar packed
  • 2 teaspoons kosher salt
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon (I use Vietnamese)
  • 1 teaspoon ground black pepper
  • 1 teaspoon powdered ginger
  • 1/4 cup olive oil
  • 1/4 cup soy sauce
  • Zest of 1 lime
  • 1/4 cup lime juice
  • 1/4 cup orange juice
  • 1/2 cup apple cider vinegar
  • 2 pounds chicken, cut into chunks
  1. Chop your peppers, removing seeds if desired. In a mortar, smash the Jamaican allspice. Add everything to a blender and blend until incorporated. To a large ziplock bag add the chicken and enough of the jerk sauce to completely cover the chicken. Smash it around in the bag so that the sauce covers every piece of chicken, Refrigerate at least 4 hours, overnight is even better.

Grilling the chicken

  • 12 to 16 bamboo skewers, soaked in water (the number of skewers depends on how many pieces you put on each skewer.)
  • Marinated jerk chicken
  • Reserved jerk sauce
  1. After the chicken has been marinating for at least four hours, remove from refrigerator. Place 4 to 6 pieces on your wet bamboo skewer. Either grill, broil in the oven, or grill on the stovetop -- I highly recommend grilling. When the grill is hot, brush with oil and place each skewer on the grill. Baste with more jerk sauce. Depending on your grill, it should only take 3 minutes per side.
Jump to Comments (16)

Tags: chicken, jerk, kabobs, spicy

Comments (16) Questions (0)

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5 months ago ErinC

What a great marinade! I love it! My boyfriend is a big jerk chicken fan--I made this for his b-day and he loved it! Definitely will make again!

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5 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Erin, thank you so much, I am beyond thrilled that you made my recipe and more importantly that you and the boyfriend liked it. Thank you again.

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over 1 year ago foxeslovelemons

Congrats on the CP, Suzanne! These look great, and I have a feeling they might work at my annual sangria party this summer! Spicy chicken, cold sangria? I think it works :)

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much, yes they would work really well at a Sangria party, I hope to see your Sangria recipe, I don't have one I really love.

Moi_1

over 1 year ago QueenSashy

QueenSashy is a trusted home cook.

Yay! I had my eye on this one!

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much QS!!

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over 1 year ago Kukla

Congratulations Suzanne! The whole dish, Kebabs and Rice and Beans, sound like it’s been created and cooked by a real Islander. Love all the citrus in your marinade!

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks Kukla, well I do love food from the islands, it's so full of flavor. Yes the citrus is really delicious!

Moi_1

over 1 year ago QueenSashy

QueenSashy is a trusted home cook.

I so wish I did not live in a city, I so wish I had a backyard, I so wish I had a grill in my (hypothetical) backyard, so that I can grill this dish over and over again. In the meantime, it goes under broiler right away!

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

I have a backyard and grill but most often make them in my grill pan on the stovetop. They are good either way, Thanks so much QS!!

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over 3 years ago zoemetro uk

you are definitely the goddess of the grill. i'm definitely making this over the weekend.

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

LOL, thank you. I do hope you enjoy!

Lorigoldsby

over 3 years ago lorigoldsby

Ya mon! This takes me back to the islands! I Will definitely be trying your marinade...but I usually soak my skewers in the marinade for a couple of hours or overnight BEFORE marinading the meat. I think this allows me to keep the heat of the peppers down but the flavor profile UP! Thanks S!

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks Lori, yes it takes me back to the islands. I never thought of soaking the skewers in the marinade what a great idea. Next time I make it I will do that. Thanks so much for the great tip.

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Oh yum! I have got to try this.

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you very much, I hope you like it if you do try.