Recipe Background
Jamaica's famous spice rub comes to your grill to liven up your summer cookout. Grilled Jerk Chicken Kebabs skewers juicy, savory chicken, bright bell peppers, and sweet pineapples together for a fantastic blend of flavors and textures, all charred beautifully on the grill. But the chicken steals the show with its spicy, aromatic, smoky marinade, which will blow other grilled poultry out of the water. Grilled Jerk Chicken Kebabs is a tropical barbecue treat that everyone will want on their plates... you may not even need burgers when you're serving these!
Jamaica's famous spice rub comes to your grill to liven up your summer cookout. Grilled Jerk Chicken Kebabs skewers juicy, savory chicken, bright bell peppers, and sweet pineapples together for a fantastic blend of flavors and textures, all charred beautifully on the grill. But the chicken steals the show with its spicy, aromatic, smoky marinade, which will blow other grilled poultry out of the water. Grilled Jerk Chicken Kebabs is a tropical barbecue treat that everyone will want on their plates... you may not even need burgers when you're serving these!
Ingredients
- 1/2 teaspoon nutmeg
- 1 tablespoon allspice
- 1 tablespoon cinnamon
- 3 tablespoons brown sugar
- 5 green onions trimmed
- 3 cloves garlic peeled and whole
- 1 tablespoon paprika
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon dried thyme
- 1/4 cup olive oil
- 1/4 cup lime juice fresh squeezed
- 1 cup cilantro packed
- 1 red onion cut into 2-inch pieces, divided
- 2 pounds chicken thighs boneless and skinless, cut into 1-inch pieces
- 1 pineapple cut into 2-inch pieces
- 1 pound baby bell peppers color of your choice, cut into 2-inch pieces
- coconut rice optional, to taste, cooked and hot, for serving
Directions
- In a blender, combine the nutmeg, the allspice, the cinnamon, the brown sugar, the green onions, the garlic cloves, the paprika, the salt, the black pepper, the thyme, the olive oil, the lime juice, the cilantro, and 1/4 cup of the red onions. Blend on high until smooth.
- Place the chicken pieces in a resealable plastic bag. Pour the marinade over the chicken, massaging it so the marinade covers all of the chicken evenly.
- Let the chicken marinate in the refrigerator for at least 2 hours and up to 4 hours.
- Preheat the grill to medium heat.
- On metal or soaked wooden skewers, alternate adding the chicken pieces, the pineapples, the bell peppers, and the remaining red onions.
- Place the kebabs on the grill and cook, rotating often, until the chicken pieces are cooked through at 165 degrees F.
- Serve hot with the coconut rice.
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