Recipe courtesy of Chris Siversen

Jerk Chicken Skewer with Jerk Sauce

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  • Yield: 20 skewers
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Jerk Chicken Skewer:

1 pound boneless skinless chicken breast, pounded thin

1 small white onion, chopped

3/4 cup chopped scallion

3 teaspoons chopped fresh thyme

1 1/2 teaspoons ground pimento seeds (allspice berries)

3/4 teaspoon ground nutmeg

3/4 teaspoon ground cinnamon

1 habanero pepper, chopped For less heat use a milder pepper like poblano or jalapeno

4 teaspoons brown sugar

1 teaspoon salt

1 teaspoon pepper

Jerk Sauce

3/4 cup mango puree

2 plum tomatoes, seeded


Special equipment:
20 (6-inch) bamboo skewers, soaked in water
  1. Cut the chicken into 20 thin strips, about the size of your small finger. Thread onto 1end of each skewer and place into a bowl until marinade is ready. Keep the bamboo handles all on 1 side so as not to touch the marinade when it is added.
  2. In a food processor, place the rest of the ingredients and blend until smooth.
  3. Pour 1/2 the marinade over the chicken only, trying not to touch the skewers. Make sure to coat the chicken entirely. Let sit in the refrigerator for at least 2 hours.

Jerk Sauce

  1. Place the remainder of the marinade into a small saucepan and add:
  2. Place over medium heat until thickened and the tomato has broken down, about 30 minutes. Puree, if desired for a smoother consistency. Let cool and serve with the chicken skewers when they are ready.
  3. To finish, place the chicken end of the skewers over a hot, well-oiled grill and cook about 3 minutes per side. Time might vary depending on how hot the grill is or how thick the chicken is. If a grill is not available, you can place under a broiler for about the same time. Serve with the jerk sauce.