Grilled Jerk Chicken Kebobs

What is jerk chicken?

Like most people, you probably hear the word “jerk” and instantly think of insanely hot spices. The truth of the matter is, the spices used to create a “Jamaican” jerk-style meal don’t have to be that hot at all. In fact, the term “jerk” is often to referred to the style of cooking versus the temperature of the flavor.

Traditionally speaking, in the Jamaican culinary world, the term “jerking” referred to cooking meat over an open flame, particularly over pimento wood. Being a unique tree, the wood taken from the pimento tree would give off a distinct aroma as it burned and the smoke is what would flavor the meat being cooked.

Since we can’t go into our backyards and find these amazing trees and their wood, people wanted to be able to easily recreate the taste and flavors. That’s why you now see a variety of jerk spice blends like the one you’ll use in the marinade for this recipe.

How to Make the Grilled Jerk Chicken Marinade

This marinade is considered a “wet” seasoning and it’s perfect for helping keep the juiciness of the chicken while being grilled. Not to mention, the combination of seasonings comes together for an amazing flavor. Here is what you will need to make it:

• Warm spices: allspice, nutmeg, ginger, scallions, garlic
• Hot spices: Habanero pepper,
• A bit of sweetness: light brown sugar
• Pantry staples: salt and pepper
• Tamari sauce, oil, lime juice, thyme

Once you’ve gathered all of the marinade ingredients together, add their proper measurements into a bowl of a food processor. Pulse a few times until it becomes a salsa-like chunky sauce.

If you want to make this marinade ahead of time, be sure to follow proper food storage techniques and keep it in a tightly sealed container (preferably a jar) and refrigerated.

How to Make the BEST Grilled Jerk Chicken Kebobs

You’ll want to use boneless, skinless chicken breasts that have been trimmed of the fat and cut into cubes (roughly ¾ inch).

Add the chicken cubes and marinade into a large bowl and give it a few tosses. Cover it with plastic wrap and put it in the refrigerator for at least two hours. You can marinade the chicken for up to 24 hours but I don’t suggest going beyond that. The citrus in the marinade will begin to break down the chicken, eventually causing it to be mushy.

Before putting the chicken on the skewers, give them a quick 15-20 minute soak in water to prevent them from catching on fire while being grilled. Thread the chicken onto the soaked skewers and grill until they are fully cooked.

How to Make the Best Kebob Dipping Sauce

This is another recipe you’ll want to keep handy because you can use it for much more than dipping your kebobs. This Creamy Cilantro Lime Ranch sauce is a must try!

All you need is:

• Cream-based sauces: sour cream, mayo, heavy whipping cream
• Tang: lime (juice and zest), garlic, cilantro, scallion
• Salt and pepper

These ingredients simply need to be whisked together in a medium bowl and stored in the refrigerator. It’ll be good for up to a week.

WHAT TO SERVE WITH JERK CHICKEN:

• Coleslaw: A refreshing, tangy side dish to compliment this chicken
• Fried Plantains: Sweet and caramelized plantains are a common side dish in Caribbean cuisine. They provide a slightly sweet and starchy element that complements the bold flavors of jerk chicken.
• Mango Salsa: Fresh and juicy mango salsa adds a tropical touch to the meal. It typically includes diced mangoes, red onions, bell peppers, cilantro, lime juice, and a hint of chili for some heat.
• Green Salad: A simple green salad with mixed greens, cherry tomatoes, cucumbers, and a tangy vinaigrette can provide a refreshing contrast to the bold flavors of jerk chicken.

GRILLED JERK CHICKEN RECIPE
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