Monday, June 4, 2012

Grilled Jamaican Jerk Chicken & Sausage Kebabs

3 scallions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
1 jalapeño, seeded and chopped
1/4 cup fresh lime juice
2 tbls soy sauce
3 tbls olive oil
1 1/2 tbls salt
1 tbls packed brown sugar
1 tbls fresh thyme leaves
2 tsp ground allspice
2 tsp black pepper
3/4 tsp freshly grated nutmeg
1/2 tsp cinnamon
3 large chicken breasts, trimmed, cut into 1 1/2" pieces
1 (16 oz) pkg smoked sausage, sliced into 1 1/2" rounds


1. Mix marinade and chicken in gallon-size zipper-lock plastic bag; seal bag and refrigerate, turning once or twice, until chicken has marinated fully, at least 3 and up to 24 hours.

2. Build a medium-low fire in grill (you can hold your hand 5 inches above grill surface for 5 seconds).

3. Meanwhile, lightly coat vegetables and/or fruit by tossing in medium bowl with oil and salt and pepper to taste.

4. Remove chicken and sausage chunks from bag; discard marinade. Thread a portion of chicken and vegetables (if desired) onto 10 sets of double skewers, (see illustration below). Grill, turning each kebab one quarter turn every 2 minutes, until chicken and vegetables and/or fruit are lightly browned and meat is fully cooked, about 8 minutes total for white meat . Check for doneness by cutting into one piece when it looks opaque on all sides. Remove kebabs from grill when there is no pink at the center. Serve immediately.

No comments:

Post a Comment