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Jerked Chicken Kabobs

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  • Level: Easy
  • Total: 2 hr 30 min (includes marinating time)
  • Active: 30 min
  • Yield: 4 servings
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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


Special equipment:
bamboo skewers, soaked in water for 30 minutes
  1. 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

  1. 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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