Jerk Chicken Recipe On Shish Kabobs Food

JERKED CHICKEN KABOBS

Steps:

• 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.
• 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.

GRILLED JERK CHICKEN KABOBS

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.

JERK CHICKEN RECIPE ON SHISH-KABOBS

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.

JERK CHICKEN

Steps:

• Preheat the oven to 350 degrees. Score chicken and season with salt. Spoon desired amount of jerk marinade over chicken and rub into scores. Marinade refrigerated for 2 hours to overnight. Bake for 35 minutes in the oven. Remove from the oven and finish on the grill.;
• Combine all of the above in a bowl and stir in the following: .

GREEK ISLAND CHICKEN SHISH KEBABS

Steps:

• Whisk the olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
• Soak wooden skewers in water for about 30 minutes before use.
• Preheat an outdoor grill for medium-high heat; lightly oil the grate.
• Remove the chicken from the marinade and shake off excess liquid. Discard the remaining marinade. Alternately thread pieces of the marinated chicken with pieces of bell pepper, onion, cherry tomatoes, and mushrooms onto the skewers.
• Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the chicken is no longer pink in the center, about 10 minutes.

JAMAICAN JERK-KABOBS

Steps:

• In a blender at high speed, blend onions, chile, ginger, vinegar, allspice, thyme, salt, and 2 tablespoons olive oil until combined.
• Place Chicken chunks in a zip-tight plastic bag with marinade, turning to coat.
• Place in refrigerator for 30 minutes.
• Meanwhile, toss red pepper pieces with remaining olive oil in small bowl.
• Preheat the broiler or grill with rack close to heat source.
• On 4 metal skewers, alternately thread chicken and red pepper.
• Brush Kabobs with any remaining marinade.
• Cook a total of ten minutes, turning once, or until chicken is n o longer pink inside.