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Jerk Chicken Kebabs
Ingredients
Serves 4-6
kebabs
1 SMALL PINEAPPLE, PEELED, CORED, AND QUARTERED LENGTHWISE
5 GREEN ONIONS, CHOPPED
2 SCOTCH BONNET CHILES, SEEDS REMOVED, CHOPPED (SUBSTITUTE HABANERO)
2 GARLIC CLOVES, CHOPPED
2 TEASPOONS GROUND ALLSPICE
2 TEASPOONS CHINESE FIVE SPICE
2 TEASPOONS FRESH THYME LEAVES
1/2 CUP SOY SAUCE
2 TABLESPOONS CANOLA OIL, PLUS MORE FOR THE PAN
1 TABLESPOON LIME JUICE
2 POUNDS BONELESS SKINLESS CHICKEN BREASTS OR THIGHS, CUT INTO 1-OUNCE PIECES
COARSE KOSHER SALT, TO TASTE
FRESHLY GROUND BLACK PEPPER, TO TASTE
Herb salsa
2 TABLESPOONS FINELY CHOPPED CILANTRO
2 TABLESPOONS FINELY CHOPPED PARSLEY
1 SCOTCH BONNET PEPPER, SEEDS REMOVED, MINCED (SUBSTITUTE HABANERO)
1/4 CUP EXTRA VIRGIN OLIVE OIL
1 TABLESPOON LIME JUICE
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Instructions
1
Finely dice ¼ cup of pineapple. Cut the remaining pineapple into 2-inch pieces and reserve.
2
In a food processor, combine ¼ cup diced pineapple, green onions, chiles, garlic, allspice, Chinese five spice, thyme, soy sauce, vegetable oil, and lime juice. Process until smooth, about 1 minute.
3
Pour the marinade into a large shallow dish, add the chicken, and turn to coat. Cover and refrigerate for at least 4 hours and up to 12 hours.
4
Meanwhile, stir together the herb salsa ingredients in a small bowl and set aside.
5
When you are ready to cook, thread the marinated meat and the reserved pineapple pieces onto 9 or 10-inch skewers. Season with salt and pepper.
6
Preheat your No. 12 Cast Iron Grill Pan over medium heat for about 3 minutes. Brush the pan lightly with canola oil, then add skewers. Cook for 3 to 4 minutes on each side, until pineapple is caramelized and chicken is cooked through. Spoon herb salsa over the top and serve.
