Ingredients
- 1/3 cup cider vinegar
- 1/4 cup dark rum
- 3 tablespoons firmly packed dark brown sugar
- 1 bunch scallions (white and green parts), roughly chopped
- 4 cloves garlic, chopped
- 1 Scotch bonnet chile, stemmed, seeded, and minced
- 2 tablespoons Pickapeppa sauce
- 1 tablespoon freshly grated peeled ginger
- 1 tablespoon ground allspice
- 1&4 teaspoon pumpkin pie spice
- 3 tablespoons vegetable oil
- 4 boneless, skinless chicken breast halves (about 1 1/4 pounds), cut into large cubes
- 1 bunch scallions (white and green parts), cut into 2-inch pieces
- 1/2 fresh pineapple, peeled, cored, and cubed
- Kosher salt
Directions
Special Equipment: 6 long skewers
Pulse the vinegar, rum, brown sugar, scallions, garlic, chile, Pickapeppa sauce, ginger, allspice, and pumpkin pie spice in a food processor to make a slightly chunky sauce. Heat the oil in a medium skillet and cook the sauce over medium heat, stirring, until the oil is absorbed and the sauce thickens slightly, about 3 minutes. Cool.
Rub the jerk paste all over the chicken, cover, and refrigerate for 2 to 24 hours.
Heat a grill pan over medium heat or prepare a grill. Thread the chicken, scallions, and pineapple alternately on skewers (if you use wooden ones, soak them in water for 15 minutes before threading them). Season with salt. (Leave a little space around the meat so the heat gets to all sides.) Grill, turning, until the chicken is cooked through, 10 to 12 minutes.
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By chargreaves1_10...
Indianapolis, IN
on July 29, 2008
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The recipe sounded delicious and easy. The kebabs cooked very unevenly and burnt beyond repair, even though they were spaced and the chicken was only cut 1/2" thick. Ended up with highly burnt kebabs with raw chicken in the middle. Would love hints on how to fix it..
By koskihome_9002471
Nixa, MO
on June 02, 2008
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I really enjoyed this recipe. I used chicken tenders, cut in half. After marinading overnight, they were fork-tender. I omitted the scotch bonnet b/c I have kids & thought it would be too hot -- it was great w/o it. I would add other veggies, like red bell pepper, and would use regular onion wedges, rather than the scallion. Served it with Ingrid Hoffman's Emerald Rice, omitting the parmesean cheese from that recipe. The only problem was that there wasn't enough left over for my lunch the next day.
By galmonday
MI
on May 11, 2008
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I tried the jerk chicken recipe this weekend, hoping for something spicey, zesty, and perhaps a bit tasty. I was disappointed on all counts.
The marinade was easy enough to make, and really smelled wonderful. I let my chicken soak overnight - probably 16 hours before cooking.
The flavor was mild, and a bit too sweet, I thought. I've had authentic jerk (made by a Jamaican friend and I had set my expectations high for this recipe. I was disappointed. It was nothing like the jerk flavor I had enjoyed from my friend's dish.
I think this would be good if you enjoy sweet and aromatic spices but not a lot of heat. Maybe a nice way to introduce yourself to different flavors. But if you're looking for authentic, it's not here.
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