Jerk Chicken Kebabs

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.