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LOCATION: Recipes >> Caribbean >> Jerk Chicken 02

Print this Recipe    Jerk Chicken 02

JAMAICAN JERK CHICKEN SKEWERS
Yield: 20 appetizer servings

1/3 cup olive oil
3 tablespoons distilled white vinegar
1 1/2 tablespoons fresh lime juice
1 tablespoon sugar
1/4 cup minced green onions
2 garlic cloves, minced
1 scotch bonnet or jalapeno pepper, seeded, minced
1 teaspoon dried thyme leaves
3/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper, to taste
3 pounds boneless, skinless chicken breasts and/or thighs, cut into chunks

Combine all ingredients except chicken in a glass or stainless
steel bowl; mix well. Rinse the chicken under cold water, pat dry
with paper towels and place in a large, sealable plastic bag. Pour
in the marinade, seal the bag, then tip and turn it so all the
chicken is coated. Refrigerate at least 4 hours, up to 24.

To cook, prepare a medium fire in a charcoal or gas grill. Remove
chicken from the marinade, thread on the skewers and grill, turning
occasionally, until the outside is rich brown and the juices run
clear when pierced with a knife tip. Skewers will cook in 15 to 20
minutes.

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