JAMAICAN JERK CHICKEN KABOBS | Hawt Chef | MORRIS TIME COOKING

jerk seasoning

🥗Healthier: homemade spice mix

💰Cheaper: cajun seasoning

Homemade mixes can reduce sodium and customize spice levels.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Breasts are leaner, while drumsticks are often less expensive.

pineapple

🥗Healthier: mango

💰Cheaper: canned pineapple

Mango offers a similar sweetness and texture.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often less salty.

Wash the chicken breasts in a mixture of vinegar and cold water, then rinse with fresh water to remove excess vinegar.

Pound the chicken breasts to an even thickness using a mallet, wine bottle, or rolling pin.

Cut the chicken into bite-sized cubes, removing any unnecessary strips.

Add 2 tablespoons of green seasoning to the chicken.

Add 1.5 tablespoons of jerk marinade, 2 tablespoons of all-purpose seasoning, and a little olive oil to the chicken and mix well.

Set the marinated chicken aside while preparing the vegetables.

Cut the red onion in half, remove the middle, and cut into desired sizes.

Prepare the bell peppers by cutting off the top and bottom, then removing the seeds and membranes, cutting into chunky pieces.

Slice the zucchini into thick pieces.

Cut the pineapple into thick chunks, avoiding the core.

Season the vegetables with olive oil, 1 teaspoon of sea salt, and fresh black pepper, mixing to coat evenly.

Soak wooden skewers in water for 20 minutes to prevent burning on the grill.

Thread the marinated chicken and vegetables onto the skewers, ensuring to leave space between them for even cooking.

Cover the skewers with plastic wrap and let them marinate further if desired.

Preheat the grill to high heat and place the kabobs on the grill once ready.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens