CARIBBEAN JERK CHICKEN SKEWERS
Use pantry and spice shelf staples to make these Jerk Chicken Skewers. If you have brown sugar, cinnamon, soy sauce and thyme you probably have most of what you need to make these delicious Caribbean-inspired Jerk Chicken Skewers.
Provided by My Food and Family
Categories Chicken
Time 1h5m
Yield Makes 6 servings.
Number Of Ingredients 10
Steps:
- Mix first 7 ingredients until well blended; pour over chicken in large bowl. Stir to evenly coat chicken. Refrigerate 30 min. to marinate.
- Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Thread chicken onto 12 skewers alternately with bell peppers and pineapple.
- Grill 15 min. or until chicken is done, turning frequently.
Nutrition Facts : Calories 220, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g
GRILLED JERK CHICKEN KABOBS
Make a meal on a stick with just five ingredients!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 6
Number Of Ingredients 5
Steps:
- In shallow glass or plastic dish or resealable food-storage plastic bag, mix chicken and 1/4 cup of the jerk sauce. Cover dish or seal bag; refrigerate 1 hour to marinate, stirring occasionally.
- Heat gas or charcoal grill. Drain chicken; discard marinade. On each of 6 (15-inch) metal skewers, thread chicken, pineapple, bell peppers and onion alternately, leaving space between each piece. Brush vegetables with remaining jerk sauce.
- Place kabobs on grill over medium heat. Cover grill; cook about 15 minutes or until chicken is no longer pink in center and vegetables are tender.
Nutrition Facts : Calories 210, Carbohydrate 14 g, Cholesterol 60 mg, Fiber 1 g, Protein 20 g, SaturatedFat 2 1/2 g, ServingSize 1 Kabob, Sodium 140 mg, Sugar 11 g, TransFat 0 g
JERK CHICKEN RECIPE ON SHISH-KABOBS
Enjoy this Jerk Chicken Recipe on Shish Kabobs that is layered with onion, peppers, pineapple, and coated with a honey pineapple glaze
Provided by Nicole Nared-Washington from Brown Sugar Food Blog
Categories Main
Time 35m
Number Of Ingredients 23
Steps:
- Soak the bamboo kabob stick in water for, at least, 30 minutes. Set aside until ready to use.
- Cut the chicken breast into large square chunks. Place in a mixing bowl. Add the olive oil, salt, pepper, and jerk chicken seasoning. Use your hands or a spoon and mix together to coat well. Cover with plastic wrap and set aside for 30 minutes or back in the refrigerator if you can't begin cooking the kabobs within 30 minutes.
- NOTE: If you have put the chicken in the refrigerator, set out at room temperature for 30 minutes before cooking.
- To make the rice: in a medium saucepan add the brown rice and 3 cups of water. Add a pinch of salt to the water. Turn the heat on medium and cover with a lid. Allow the rice to cook for 25-30 minutes.
- Once craters begin to form in the rice, turn the heat down to low and allow to steam for another 10 minutes with the lid on top.
- Finally, remove rice from heat and add the zest of one full lime to the rice. Next, cut the limes in half and squeeze the juice of the limes into the rice, add cilantro, and butter. Use a fork to stir the rice and mix the ingredients. Add the two tablespoons of water and cover with a lid and place back on the stove with the lid covering the pot. Keep covered until ready to serve. The heat will continue to cook by steam.
- NOTE: Check on the rice intermittently and stir as needed with a fork.
- Gather the peppers, zucchini, and onions and cut them into large chunks. Keep them on a plate or cutting board for easy assembly.
- Take the kabob sticks and begin to layer the kabobs with onion or peppers at one end, and layer with chicken, zucchini, and pineapple as desired. Be sure to have a pepper or an onion and both ends of the kabob. Also, leave about 1 inch at the end of the stick unexposed so you can easily pick up the kabob.
- Begin to heat your grill pan or outdoor grill, if you would like. For the use of an internal grill pan turn the heat on medium-high and add 2 tablespoons of olive oil. Once the oil is heated, place the kabobs on your grill and cook on both sides for 5-7 minutes. Flip the kabob on the other side and cook for an additional 5-7 minutes. Once the kabobs are finished, place on a plate and cover with aluminum foil to keep warm.
- To make the glaze: In a small saucepot, add the water, honey, and crushed pineapple. To crush the pineapple, take the chunks and cut it very finely with a sharp knife. Add to the saucepot. Also, add the red pepper flakes. Cook on medium heat and the sauce will begin to simmer and thicken after about 10 minutes.
- Use a brush to coat the kabobs with sauce. Serve the kabobs over cilantro lime rice.
BOB MARLEY'S JAMAICAN JERK CHICKEN SKEWERS
From Emeril Lagasse Emeril Live show, this has gotten great reviews! This is served at the Marley Cafe in Orlando, Florida. This is traditionally served with cucumber sauce and yucca fries(you can sub french fries). I have given the recipe for the sauce. Prep time includes marinating overnight. This is also popular in Florida.
Provided by Sharon123
Categories Chicken Breast
Time 10h15m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Marinade:.
- Mix together onion, scallion, thyme, salt, sugar, allspice, nutmeg, cinnamon, hot pepper, black pepper, soy sauce, oil and vinegar. These ingredients can also be combined in a food processor.
- Skewer 2 1/2 ounces of chicken onto each skewer(about 4 pieces). Place the skewers in a shallow baking dish and cover with the marinade. Marinate in the refrigerator overnight.
- Place the skewers onto a hot grill and grill until done, about 2 to 3 minutes per side.
- For the dipping sauce:.
- Peel and seed cucumbers and roughly chop. Add sour cream and mayonnaise. Add rest of ingredients and puree in a blender. Yield: about 1 1/2 quarts.
Nutrition Facts : Calories 750.2, Fat 48.2, SaturatedFat 13.8, Cholesterol 179.2, Sodium 3621.8, Carbohydrate 27.6, Fiber 2.6, Sugar 11.7, Protein 52.3
CHICKEN KABOBS
Make and share this Chicken Kabobs recipe from Food.com.
Provided by Andi Longmeadow Farm
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 30
Steps:
- Slice limes in half, squeeze lime juice into food processor or Magic Bullet bowl.
- De seed the chili, (be careful and use gloves) only using the outside flesh.
- Add garlic and rest ingredients to food processor bowl.
- Blend until all bits are mixed.
- Save 1/4 of marinade to dot on meat after grilling.
- Place meat into a dish or plastic bag, making sure the meat is completely covered.
- Put in refrigerator for at least 2 hours, more is better. (Up to 24 hours for outstanding tastes).
- If using wooden skewers, make sure you have soaked them in water for at least 30 minutes.
- Prepare grill, and remove meat from marinade, (throw excess away).
- Add 1 tablespoon of pineapple juice to extra reserved amount of jerk seasoning.
- Thread chicken with vegetable, and fruit ingredients onto skewers in your own unique, creative way.
- Carefully put chicken/vegetable skewers on grill, and turning frequently, cook for at least 10-15 minutes at a medium heat. (Watch them carefully).
- Last 3-5 minutes lavishly apply (as desired) the extra Jerk Seasoning, to the kabobs.
Nutrition Facts : Calories 908.2, Fat 35.1, SaturatedFat 11.5, Cholesterol 92.8, Sodium 433.9, Carbohydrate 115.9, Fiber 13.9, Sugar 53.3, Protein 40.5
JERK PORK & PINEAPPLE SKEWERS WITH BLACK BEANS & RICE
Pop these healthy kebabs on a griddle or the BBQ - they're packed with Creole spices and are a lean treat
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 20m
Number Of Ingredients 9
Steps:
- Mix together the pork, jerk seasoning, allspice, chilli sauce, if using, lime zest and juice, and some seasoning. Thread the pork and pineapple onto metal skewers (or pre-soaked wooden skewers) and brush with the oil.
- Cook rice following pack instructions. Drain well, then put back in the saucepan with the beans, stir and keep warm.
- Meanwhile, heat a griddle pan until very hot. Cook the skewers for 3 mins on each side until nicely charred and the pork is cooked through. Serve skewers with the beans and rice, extra chilli sauce, if you like, and lime wedges for squeezing over.
Nutrition Facts : Calories 451 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 30 grams protein, Sodium 0.2 milligram of sodium
JERK CHICKEN SKEWER WITH JERK SAUCE
Provided by Food Network
Yield 20 skewers
Number Of Ingredients 13
Steps:
- 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.
- In a food processor, place the rest of the ingredients and blend until smooth.
- 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.
- Place the remainder of the marinade into a small saucepan and add:
- 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.
- 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.
GRILLED JERK CHICKEN SKEWERS
These skewers feature the flavorful trio of jerk chicken, mango and pineapple. The chicken gets its signature kick from a sweet-salty-spicy marinade, which is also used on the sliced sweet potatoes cooked alongside. Though it's hard to beat the Jamaica method of grilling jerk chicken over pimento wood, using a backyard gas or charcoal grill will still deliver a satisfying smoky char. All you need to complete the summery feast is a simple green salad.
Provided by Tregaye Fraser
Categories main-dish
Time 9h15m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Combine the oil, thyme, brown sugar, soy sauce, vinegar, allspice, scallions, garlic, chiles, ginger, shallot, lime juice, 2 teaspoons salt and several grinds of black pepper in a food processor and pulse until you have a coarse paste; this is the marinade. Reserve 1/4 cup of the marinade and refrigerate, covered, for later use. Combine the remaining marinade with the chicken in a medium bowl and massage it into the meat, 1 to 2 minutes. Cover and refrigerate at least 8 hours and up to overnight.
- Prepare a grill for medium-high indirect heat (for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of the grill). Lightly brush the grill grates with oil.
- Combine the sweet potatoes with the reserved 1/4 cup marinade in a medium bowl, tossing to coat; set aside. Thread a piece of chicken, pineapple and then mango onto one of four 10- to 12-inch metal skewers. Continue threading the ingredients in an alternating pattern until you have 4 pieces of each ingredient on the skewer. Repeat with the remaining skewers.
- Grill the sweet potatoes over direct heat, turning once, until lightly charred on both sides, 5 to 7 minutes. Move them to the indirect side of the grill and place the skewers over the direct heat. Cook, turning the skewers occasionally, until they are dark golden all over, about 10 minutes.
- Cover the grill and close the air vents halfway so the temperature remains around 350 degrees F. Cook until the sweet potatoes are soft and the chicken is cooked through, 10 to 15 minutes more.
- Transfer the skewers and sweet potatoes to a large platter and serve with a green salad.
JERK CHICKEN AND PINEAPPLE SKEWERS RECIPE BY TASTY
Here's what you need: scallions, habanero peppers, garlic, fresh ginger, dark brown sugar, soy sauce, ground allspice, cinnamon, dried thyme, boneless, skinless chicken breast, pineapple juice, ketchup, kosher salt, large red onion, red bell peppers, pineapple, lime wedge, fresh cilantro, bamboo skewers
Provided by Alix Traeger
Categories Dinner
Time 2h5m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 375ºF (190ºC). Line 2 baking sheets with parchment paper.
- In a food processor, combine the scallions, habanero peppers, garlic, ginger, brown sugar, soy sauce, allspice, cinnamon, and thyme. Puree until broken down into a into a thick paste, about 1 minute.
- In a medium bowl, toss the chicken with 2-4 tablespoons of the jerk paste until well coated. Cover and refrigerate for 1 hour.
- Meanwhile, make the jerk sauce: Combine 2-4 tablespoons of the jerk paste with the pineapple juice and ketchup. Season to taste with salt.
- Thread the skewers with 2 pieces each of the marinated chicken, red onion, bell pepper, and pineapple, alternating ingredients.
- Arrange the skewers on the prepared baking sheets. Season with salt. Brush about ⅓ cup (85 G) of the jerk sauce over the skewers. Reserve the remaining sauce.
- Roast the skewers for 22-25 minutes, turning halfway, until the chicken is cooked to an internal temperature of 165ºF (75ºC).
- Remove the baking sheets from the oven and discard the parchment paper, then return the skewers to the pans. Turn the broiler to high.
- Baste the skewers on all sides with the jerk sauce.
- Broil for 3-4 minutes, until the vegetables just begin to char and the sauce is slightly caramelized.
- Transfer the skewers to a platter. Squeeze the lime wedges over the hot skewers and garnish with the cilantro.
- Enjoy!
Nutrition Facts : Calories 387 calories, Carbohydrate 49 grams, Fat 4 grams, Fiber 4 grams, Protein 38 grams, Sugar 34 grams
JERK CHICKEN AND PINEAPPLE SKEWERS
Steps:
- For the jerk marinade: Combine the brown sugar, lime juice, orange juice, oil, soy sauce, vinegar, allspice, ginger, salt, thyme, cinnamon, nutmeg, garlic, bay leaf, chile and scallion in a food processor and puree. (You can mix in a bowl if you don't have a food processor.)
- For the kebabs: Place the chicken in a gallon-size resealable bag. Pour the marinade over the chicken (reserve any extra marinade for later use). Seal the bag and refrigerate 1 hour.
- Sprinkle the red onion with salt and pepper. Assemble metal skewers with the chicken, red onion, pineapple and peppers, alternating each ingredient. Brush the kebabs with the remaining marinade.
- Preheat a grill to medium-high heat. Spray the grill grates with cooking spray.
- Grill the kebabs until the chicken registers 165 degrees F in the center on an instant-read thermometer, about 4 minutes per side. Serve warm.
PICKAPEPPA CHICKEN AND PINEAPPLE KEBABS
Mix together rum, pumpkin spice and pickapeppa with ginger, allspice, Scotch bonnet peppers and scallions for a chunky, jerk-inspired chicken marinade. Pickapeppa is a celebrated Jamaican condiment that adds a distinct punch to these perfectly charred chicken, scallion and pineapple kebabs.
Provided by Food Network Kitchen
Categories main-dish
Time 2h37m
Yield 6 servings
Number Of Ingredients 15
Steps:
- 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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- Place all of the ingredients, up to the chicken, in a small food processor (mine is 3 cups) and process until smooth and well combined, scraping the sides down as necessary.
- Add the mixture into a large bowl, along with the chicken cubes. Toss until the chicken is evenly coated, cover and refrigerate for at least 4 hours to overnight.
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- In the same bowl add chicken and all marinade ingredients such as walkerswood jerk seasoning pimento seeds,soy sauce, garlic, scallions, thyme, brown sugar, orange juice, olive oil, pineapple, pineapple juice,black pepper. Mix all together and marinate inside the refrigerator for 30 minutes.
- Cut all vegetables in the same size so everything cooks evenly. In a large bowl add all vegetables and all marinate ingredient. Remove liquid and set aside for later. Marinate vegetables in the refrigerator for 30 minutes.
- In a blender, add left over marinade from the tray and vegetables with roasted pineapple. Blend until well combined.
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