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–+ servings
A closeup of two jerk chicken kabobs cook and served with rice on a plate with a knife and fork
Jason Miller

Jerk Chicken Kabobs Recipe

5 from 1 vote
This recipe brings an authentic flavor of the islands onto your table!
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Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Marinating 12 hours
Total Time 13 hours 55 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Carribbean
Calories: 1025
Ingredients Equipment Method Nutrition

Ingredients
  

Skewers
  • 1 each large red bell pepper
  • 1 each large red onion
  • 3 lb. chicken thighs boneless and skinless
Marinade
  • 4 oz. yellow onion 1 inch dice
  • 4 each green onion chopped into 4 pieces each
  • ¼ cup lime juice freshly squezzed
  • ½ oz. fresh thyme weight with stems
  • 2 each habanero peppers or 5 Scotch bonnets if available, stems removed.
  • 1 Tbsp. ground allspice
  • 2 oz. fresh ginger root unpeeled. cut into ½ inch chunks
  • ½ cup dark soy sauce
  • 3 Tbsp. light brown sugar
  • 1 tsp. nutmeg
  • 2 tsp. black pepper
  • 5 each large garlic cloves peeled
  • ¼ cup oil vegetable or olive, not extra virgin
Barbecue
  • 12-18 each bay leaves soaked in cold water for at least one hour, optional
  • ⅓ cup whole allspice berries optional

Equipment

  • 1 knife
  • 1 Cutting Board
  • 1 pair of single use gloves optional
  • 1 Blender or food processor
  • 1 Grill gas, pellet, or charcoal
  • 1 tongs
  • 8-10 skewers 12 inch, wooden, bamboo, or metal
  • 1 digital probe thermometer

Method
 

Make marinade
  1. Place all marinade ingredients into blender or food procesor.
  2. Blend until well pureed.
  3. Place all chicken into the marinade and stir until well coated.
  4. Wrap tightly and store refrigerated for at least 4 hours, overnight is ideal.
Assembly of Skewers
  1. If using wood or bamboo skewers, soak for a minimum of one hour in cold water.
  2. Cut the chicken into one inch chunks.
  3. Thread chicken chunks, red onion, and bell pepper onto the skewers, alternating to create a uniform and attractive order.
Barbecuing
  1. Create a small open ended pouch from aluminum foil and place allspice berries into it.
  2. Cover the side of the grill that will be for indirect heat with foil, and lay the bay leaves on it in an even single layer.
  3. Arrange the grill so that the allspice pouch sits on top of the direct heat, and begin heating the grill with the lid closed.
  4. Once the grill temperature is roughly 375 to 400F, place the chicken skewers on top of the bay leaves and close the grill.
  5. Maintain the heat as evenly as possible for about one hour, until the chicken reads around 145F in the middle.
  6. Remove the kebabs from the low heat side of the grill and transfer them to the direct heat to char and finish.
  7. Once the chicken is reading 165F in the middle and the skewers are pleasantly charred, remove and serve.

Nutrition

Calories: 1025kcalCarbohydrates: 40gProtein: 58gFat: 74gSaturated Fat: 17gPolyunsaturated Fat: 16gMonounsaturated Fat: 33gTrans Fat: 0.3gCholesterol: 333mgSodium: 288mgPotassium: 1152mgFiber: 8gSugar: 13gVitamin A: 779IUVitamin C: 24mgCalcium: 255mgIron: 6mg

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