The Hot Little Naughties but Sparking Nice Jerk Chicken Kabobs |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Grab a napkin, and catch this delicious Jerk Seasoning-(Rub) coupled with Jamaican Chicken Kabobs, served over (ahhhhh. ) cooling to the palate Coconut, Cilantro flavored Rice. The Naughties are up to it again, a cleverly spiced, tad bit hot, but honestly refreshing Grilled Chicken and Caribbean vegetables kabobs. Throw up the hammock, throw off the shoes, and pluck these babies right off the skewer, scoop with a bite of rice, and a Rum Iced drink to follow. Now. that's living. Ingredients:
3 limes |
4 garlic cloves, minced |
1 large onion, peeled and roughly chopped |
3 spring onions, roughly chopped |
3 scotch bonnet peppers, roughly chopped |
1/2 teaspoon turmeric |
3 tablespoons ground allspice |
1/2 teaspoon ground nutmeg |
1/2 teaspoon salt |
2 tablespoons brown sugar |
1/2 teaspoon dried thyme |
1 ounce fresh ginger, peeled |
1 teaspoon ground black pepper |
1/4 cup vegetable oil |
3 tablespoons water |
1 teaspoon fresh cilantro, roughly chopped |
1 pinch cayenne pepper |
4 boneless chicken breasts (cut in bite sized chunks) |
1 large red pepper (chopped skewer sized) |
1 large orange bell pepper (chopped skewer sized) |
1 large green pepper (chopped skewer sized) |
1 large yucca root, peeled and cooked for 10 minutes in hot, boiling water (chopped for skewer) |
1 large sweet potato, peeled and cooked for 10 minutes in hot boiling water (chopped for skewer) |
1 (15 1/4 ounce) can pineapple chunks (juice drained, can keep for later addition to extra reserved rub) |
12 small onions, skins peeled off (small white onions) |
1 mango (peeled and chopped into bite size pieces) |
2 cups cooked rice |
1 teaspoon cilantro (optional) |
1 green onion, sliced in thin slices |
1/2 cup coconut milk |
Directions:
1. Slice limes in half, squeeze lime juice into food processor or Magic Bullet bowl.
2. De seed the chili, (be careful and use gloves) only using the outside flesh.
3. Add garlic and rest ingredients to food processor bowl.
4. Blend until all bits are mixed.
5. Save 1/4 of marinade to dot on meat after grilling.
6. Place meat into a dish or plastic bag, making sure the meat is completely covered.
7. Put in refrigerator for at least 2 hours, more is better. (Up to 24 hours for outstanding tastes).
8. If using wooden skewers, make sure you have soaked them in water for at least 30 minutes.
9. Prepare grill, and remove meat from marinade, (throw excess away).
10. Add 1 tablespoon of pineapple juice to extra reserved amount of jerk seasoning.
11. Thread chicken with vegetable, and fruit ingredients onto skewers in your own unique, creative way.
12. Carefully put chicken/vegetable skewers on grill, and turning frequently, cook for at least 10-15 minutes at a medium heat. (Watch them carefully).
13. Last 3-5 minutes lavishly apply (as desired) the extra Jerk Seasoning, to the kabobs.
14. Immediately serve with warmed Coconut, Cilantro Rice.
15. Throw yourself in your hammock, and pull that hat over your eyes, and dream of the Caribbean.
16. Ummmm - now where was I - .
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