Jerked Chicken Kabobs

Total Time:
2 hr 30 min
Prep:
20 min
Inactive:
2 hr
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 cup fresh orange juice
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup soy sauce
  • 1/4 cup fresh thyme sprigs
  • 1 tablespoon ground allspice
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground nutmeg
  • 3 cloves garlic
  • 3 green onions, chopped
  • One 2-inch piece fresh ginger, peeled
  • 1 lime, juiced
  • 1 red onion, chopped
  • 1 Scotch bonnet pepper
  • Salt and freshly ground black pepper
  • 2 pounds boneless skinless chicken breasts, cut into 1 1/2-inch pieces
  • Mango Salsa, recipe follows
  • Mango Salsa:
  • 3 tablespoons fresh lime juice
  • 2 tablespoons brown sugar
  • 1 tablespoon minced ginger
  • 1/2 teaspoon hot sauce
  • 2 green onions, diced
  • 1 English cucumber, diced
  • 1 mango, diced
Directions

In a food processor, combine the orange juice, olive oil, soy sauce, thyme, allspice, cinnamon, nutmeg, garlic, green onions, ginger, lime juice, onions, peppers and some salt and pepper; puree until smooth. Add all but 1/4 cup of the mixture in a 1-gallon plastic resealable bag. Add the chicken to the bag and marinate in the refrigerator for 1 to 2 hours. Heat the grill to medium-high. Skewer the chicken pieces and grill on one side for about 5 minutes. Flip and grill the other side until cooked through and grill marks appear. Top with the Mango Salsa and serve with the 1/4 cup reserved (unused) marinade as a dipping sauce.

Mango Salsa:

In a medium bowl, combine the lime juice, sugar, ginger and hot sauce. Mix thoroughly and add the green onions, cucumber and mango. Toss and refrigerate for 1 hour.


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Pairs Well With
Riesling

Peachy, honeyed white wine

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    This recipe is featured in:

    Great Grilled Chicken