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Jerk Chicken Kabobs

I admit this has a lot of ingredients, but most of them are probably already in your pantry or refrigerator.  Believe me when I tell you it is worth it!  This jerk chicken is not too spicy and the flavors of citrus and warm spices come together to make this a delicious dish that is perfect for your backyard cookouts!


4-5 pounds boneless skinless chicken breasts, cut into 1 1/2 inch cubes

12 oz orange juice concentrate

3/4 cup brown sugar

1 cup soy sauce

3/4 cup lime juice

1 cup vegetable oil

6 scallions chopped

1 teaspoon cinnamon

1 teaspoon allspice

1 teaspoon ground cloves

3 tsp dried thyme

2 jalapenos seeded and chopped (leave the seeds in if you like spicier flavors)

1/2 teaspoon red pepper flakes

1 bunch cilantro chopped

6 cloves garlic chopped

1 1/2 tablespoons fresh ginger minced

1 tsp salt

Combine all ingredients for the marinade and whisk until blended well.  Add the chicken and stir to cover the chicken well with marinade.  Place in a ziplock bag or airtight container and allow it to marinate in the refrigerator for at least 12 hours.  You can make this a day ahead and marinate for 24 hours.  The flavors are even better then!

Soak wooden skewers in water for at least one hour or so prior to using.  This will help prevent them from splintering.  Assemble the kabobs by piercing the chicken with the skewers.

These may be cooked on the grill outside or you may forego the skewers and toss the chicken into a cast iron skillet to cook.  These are great paired with veggie and pineapple skewers or grilled peaches.

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