Grilled Jerked Chicken On Skewers Recipe - Cooking Index
Grilled Jerked Chicken On Skewers Recipe - Cooking Index
Here is a spicy, low fat summer treat that calls for Jamaican style jerked marinated boneless chicken breasts on bamboo skewers. Remember to soak the skewers for at least an hour before you use them to keep them from burning during use. This dish can serve as an appetizer, or you can serve it over rice with vegetables as a main course.
Type: Chicken, Poultry| Boneless skinless chicken breasts | ||
| Jerk Spice Mix | ||
| 2 tablespoons | 30ml | Ground ginger |
| 2 tablespoons | 30ml | Paprika |
| 1 tablespoon | 15ml | Granulated garlic |
| 1/2 teaspoon | 2.5ml | Cayenne pepper |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| 1 teaspoon | 5ml | Allspice |
| 1 teaspoon | 5ml | Nutmeg |
| 2 tablespoons | 30ml | Sugar |
| 1 teaspoon | 5ml | Salt |
| Chicken Marinade | ||
| 1/2 cup | 118ml | Olive oil |
| 1/2 cup | 118ml | Soy sauce |
| 3 tablespoons | 45ml | Jerk Spice Mix - (see above) |
Combine the Jerk Spice ingredients together. Store remainder in a sealed bottle in a dry place for future use. (Makes about 1/2 cup)
Cut the chicken breasts into strips about 1/2-inch thick and 3 inches long. Marinate for 3 to 4 hours or longer.
Thread on the skewers and cook over a hot fire for approximately 8 to 10 minutes until done in the middle. Serve as an appetizer or over rice as a main course.
This recipe yields ?? servings.
Source:
Barbecue Headquarters at http://www.bbqhq.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.