Jerked Chicken Kabobs Recipes

GRILLED JERK CHICKEN KABOBS

Grilled Jerk Chicken Kabobs image

Make a meal on a stick with just five ingredients!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h25m

Yield 6

Number Of Ingredients 5

Ingredients

6 boneless skinless chicken thighs (about 1 1/4 lb), cut into 1-inch cubes
1/3 cup jerk seasoning sauce
1 cup canned or fresh pineapple chunks
2 medium red bell peppers, each cut into 12 wedges
1/2 medium onion, cut into 12 wedges, separated into chunks

Steps:

In shallow glass or plastic dish or resealable food-storage plastic bag, mix chicken and 1/4 cup of the jerk sauce. Cover dish or seal bag; refrigerate 1 hour to marinate, stirring occasionally.
Heat gas or charcoal grill. Drain chicken; discard marinade. On each of 6 (15-inch) metal skewers, thread chicken, pineapple, bell peppers and onion alternately, leaving space between each piece. Brush vegetables with remaining jerk sauce.
Place kabobs on grill over medium heat. Cover grill; cook about 15 minutes or until chicken is no longer pink in center and vegetables are tender.

Nutrition Facts : Calories 210, Carbohydrate 14 g, Cholesterol 60 mg, Fiber 1 g, Protein 20 g, SaturatedFat 2 1/2 g, ServingSize 1 Kabob, Sodium 140 mg, Sugar 11 g, TransFat 0 g

SWEET JERK CHICKEN KABOBS

Sweet Jerk Chicken Kabobs image

a sweet jerk marinade for for those who are in a rush.easy ingredients that everyone has!!!!!!!! marinate for at least 4 hours and brush grill with a little oil.grill it low and slow! i had received recipe from a friend and made a few alterations...I know this recipe is traditionally made with bone in meat this was my fix to a quick fix .enjoy this chicken can also be used with strips of pork and grilled the same way

Provided by domestic angel

Categories Poultry

Time 4h20m

Yield 5 kabobs, 4-5 serving(s)

Number Of Ingredients 17

Ingredients

3 tablespoons cooking oil
4 minced garlic cloves
1 small onions, chopped or 1 small red onion
2 -5 scotch bonnet peppers
1/4 cup lime juice
2 tablespoons soy sauce
3 green onions
3 scallions, chopped
2 tablespoons brown sugar
1 tablespoon thyme leaves
2 teaspoons ground allspice
2 teaspoons black pepper
3/4 teaspoon nutmeg
2 tablespoons soy sauce
1/2 teaspoon cinnamon
1 1/2 teaspoons salt
5 chicken breasts

Steps:

mix all ingredients together in a container with lid or baggie, cut chicken breast into chunks tip:cutting chicken breast while partially frozen gives uniform cuts.leave chicken in up to 24 hours stirring or tossing every few hours.skewer on to metal or soaked bamboo skewers and brush grill with a little oil to prevent sticking .cooking on kabobs help it cook faster than normal as you just grill until no longer pink or until it reaches 165 degree F.serve with fresh mango and corn chutney and or fresh fruit salad.grilled red and yellow peppers and grilled pinapple or grilled corn on the cob.

Nutrition Facts : Calories 479.5, Fat 27.5, SaturatedFat 6.3, Cholesterol 116, Sodium 2001.9, Carbohydrate 17.4, Fiber 2.3, Sugar 9.9, Protein 41.2

CHICKEN KABOBS

Chicken Kabobs image

Make and share this Chicken Kabobs recipe from Food.com.

Provided by Andi Longmeadow Farm

Categories Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 30

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

Steps:

Slice limes in half, squeeze lime juice into food processor or Magic Bullet bowl.
De seed the chili, (be careful and use gloves) only using the outside flesh.
Add garlic and rest ingredients to food processor bowl.
Blend until all bits are mixed.
Save 1/4 of marinade to dot on meat after grilling.
Place meat into a dish or plastic bag, making sure the meat is completely covered.
Put in refrigerator for at least 2 hours, more is better. (Up to 24 hours for outstanding tastes).
If using wooden skewers, make sure you have soaked them in water for at least 30 minutes.
Prepare grill, and remove meat from marinade, (throw excess away).
Add 1 tablespoon of pineapple juice to extra reserved amount of jerk seasoning.
Thread chicken with vegetable, and fruit ingredients onto skewers in your own unique, creative way.
Carefully put chicken/vegetable skewers on grill, and turning frequently, cook for at least 10-15 minutes at a medium heat. (Watch them carefully).
Last 3-5 minutes lavishly apply (as desired) the extra Jerk Seasoning, to the kabobs.

Nutrition Facts : Calories 908.2, Fat 35.1, SaturatedFat 11.5, Cholesterol 92.8, Sodium 433.9, Carbohydrate 115.9, Fiber 13.9, Sugar 53.3, Protein 40.5

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