This is a good recipe to pimp a plain old chicken skewer. The jerk marinade is made with fresh Scotch Bonnet peppers and ground allspice, and adds lots of spice and flavor to the meat. Although I have a culinary expedition to Jamaica planned for later this year and chances are I might find an even better recipe, I’d really like you to try this one. I have been using it successfully at catered events for years. I serve it with a delicious sweet mango mayonnaise on the side. The spicyness of the jerk and the sweetness of the mango make a perfect pair. Make sure to use chicken thighs, which are juicier and have more flavor than chicken breasts.
Light your BBQ and start grilling!
Jerk Chicken Skewers
- Prep Time: 30 mins
- Cook Time: 8 mins
- Total Time: 38 minutes
- Yield: 10
- For the Jerk Marinade
- 6 sprigs of spring onion, roughly chopped
- 1 Scotch Bonnet pepper, roughly chopped
- 1 tablespoon red wine vinegar
- 25ml soy sauce
- 1 tablespoon coarse yellow hot pepper sauce, Trinidad style (Matouk)
- 1/4 cup ground allspice
- 1 tablespoon freshly grated ginger
- 1/8 teaspoon ground nutmeg
- 1 tablespoon vegetable oil
- 1/2 tablespoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cinnamon
- 2kg boneless chicken thighs, diced into 2cm cubes
- bamboo skewers, soaked in water for 30 minutes
- In a food processor or blender, combine all ingredients (except the chicken) and puree into a smooth paste.
- Pour the jerk marinade over the chicken and rub it into the meat with your fingers (you may want to use rubber gloves for this because of the heat of the chiles). Cover and let marinate in the fridge for 2 hours or overnight.
- Light your BBQ or heat a griddle pan. Thread the chicken onto the skewers and grill them on the BBQ until the meat is browned and well done, about 6-8 minutes. Serve immediately.
While you’re at it, you can make more portions of jerk marinade and store the unused marinade in the fridge for up to 2 weeks.
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: Makes 1.5 cups
- 1 small ripe mango, peeled and roughly chopped
- 1 cup mayonnaise
- Put the mango and mayonnaise in the bowl of a food processor and process into a smooth sauce.
You can also make this mayonnaise with ripe papaya. In that case I’d like to add a little lime zest and juice, for extra flavor.