Jerk Chicken Kebabs

Jerk Chicken Kebabs

Serves 4-6


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

Directions

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.

5

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.


Share

Shopping Cart

You have no items in your cart.