Jamaican Jerk Shish Kabob Chicken (grilling). Jack does Grilling Video #2.
Here is the recipe:
JAMAICAN JERK SHISH KABOB CHICKEN
COOKING TIPS: soak sticks to prevent burning, seperate veggies from meat.
3 chicken breasts (about 2 pounds)
For the seasoning:
1 large bunch scallions, trimmed and cut into 1-inch pieces
3 shallots, peeled and rough chopped for about 1/2 cup
4 cloves garlic, peeled and rough chopped
1 to 2 scotch bonnet chiles or more to taste, seeded (for a hotter flavor, leave the seeds in)
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme leaves
2 teaspoons coarse salt (kosher or sea)
1 teaspoon freshly ground black pepper
1/2 teaspoon ground allspice
1/4 cup vegetable oil or water, or as needed
Blend all ingredients (except thyme leaves) in spice chopper or food processor.
Cut chicken into mouth size pieces. Place chicken, jerk seasoning, and thyme leaves into zip lock and marinate from 4 hours to overnight.
Cut veggies for skewers.
Skewer veggies on separate skewers than chicken. Grill until done.
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