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The Hot Little Naughties but Sparking Nice Jerk Chicken Kabobs
RECIPE BY: Andi of Longmeadow Farm
Grab a napkin, and catch this delicious Jerk Seasoning--(Rub) coupled with Jamaican Chicken Kabobs, served over (ahhhhh......) cooling to the palate Coconut, Cilantro flavored Rice. The Naughties are up to it again, a cleverly spiced, tad bit hot, but honestly refreshing Grilled Chicken and Caribbean vegetables kabobs. Throw up the hammock, throw off the shoes, and pluck these babies right off the skewer, scoop with a bite of rice, and a Rum Iced drink to follow. Now......that's living. On behalf of; The Naughty But Nice Gang — ZWT3 07 (Rub marinade time does not include cooking time)
Posted on: Jun 12, 2007
Ingredients
Jerk Seasoning Rub
- 3 lime
- 4 garlic clove, minced
- 1 large onion, peeled and roughly chopped
- 3 spring onion, roughly chopped
- 3 scotch bonnet pepper, roughly chopped
- 1/2 teaspoon turmeric
- 3 tablespoons ground allspice
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 tablespoons brown sugar
- 1/2 teaspoon dried thyme
- 1 ounce fresh ginger, peeled
- 1 teaspoon ground black pepper
- 1/4 cup vegetable oil
- 3 tablespoons water
- 1 teaspoon fresh cilantro, roughly chopped
- 1 pinch cayenne pepper
Ingredients for Kabobs
- 4 boneless chicken breast (cut in bite sized chunks)
- 1 large red pepper (chopped skewer sized)
- 1 large orange bell pepper (chopped skewer sized)
- 1 large green pepper (chopped skewer sized)
- 1 large yucca root, peeled and cooked for 10 minutes in hot, boiling water (chopped for skewer)
- 1 large sweet potato, peeled and cooked for 10 minutes in hot boiling water (chopped for skewer)
- 1 (15 1/4 ounce) can pineapple chunk (juice drained, can keep for later addition to extra reserved rub)
- 12 small onion, skins peeled off (small white onions)
- 1 mango (peeled and chopped into bite size pieces)
Serve with Kabobs
- 2 cups cooked rice
- 1 teaspoon cilantro (optional)
- 1 green onion, sliced in thin slices
- 1/2 cup coconut milk
Directions
1
Slice limes in half, squeeze lime juice into food processor or Magic Bullet bowl.2
De seed the chili, (be careful and use gloves) only using the outside flesh.3
Add garlic and rest ingredients to food processor bowl.4
Blend until all bits are mixed.5
Save 1/4 of marinade to dot on meat after grilling.6
Place meat into a dish or plastic bag, making sure the meat is completely covered.7
Put in refrigerator for at least 2 hours, more is better. (Up to 24 hours for outstanding tastes).8
If using wooden skewers, make sure you have soaked them in water for at least 30 minutes.9
Prepare grill, and remove meat from marinade, (throw excess away).10
Add 1 tablespoon of pineapple juice to extra reserved amount of jerk seasoning.11
Thread chicken with vegetable, and fruit ingredients onto skewers in your own unique, creative way.12
Carefully put chicken/vegetable skewers on grill, and turning frequently, cook for at least 10-15 minutes at a medium heat. (Watch them carefully).13
Last 3-5 minutes lavishly apply (as desired) the extra Jerk Seasoning, to the kabobs.14
Immediately serve with warmed Coconut, Cilantro Rice.15
Throw yourself in your hammock, and pull that hat over your eyes, and dream of the Caribbean.16
Ummmm -- now where was I -- .
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Featured Reviews for This Recipe
From: Chef floWer
On Jul 5, 2007
I made this for Zaar World Tour III - Jerk Seasoning: I substituted the cilantro/coriander to ground coriander because I didn't have the fresh one at home and I used red chilli because scotch bonnet peppers is not available in my area. Kebabs: On the wooden skewers I just used the chicken and char-grilled the vegetables separately from the chicken because I didn't have them all at home, then I used the vegetable as a side dish. Rice: Kept to the recipe except I didn't use the optional cilantro/coriander. Little Miss (DD) ate the rice with the side vegetables as the chicken was too spicy for her. Hubby and I really liked the taste, it was wonderful, even though I didn't have the chicken and vegetable combination on the wooden skewers I still had the same jerk flavours and if the Caribbean taste like this, then I'm on the hammock! Great work team
From: justcallmetoni
On Jul 2, 2007
Starting to wonder if the Scotch Bonnet peppers from my Jamaican grocers in Brooklyn are different from what others are getting. For me this jerk was delicious and flavorful but searing hot; none of the spicy sweet balance mentioned by others. My jerk did have a nice bit of grassy herbal flavor from the onions and thyme and while the allspice seemed like a lot, it as in perfect measure. The mangoes in my market were not quite up to snuff so I made a quick improvisation and used ripe plantains instead. Of the assortment, I thought the peppers and sweet potatoes were better than the others. Fresh pineapple would have been a great addition as well. The yucca, in particular I thought did not add to the dish. The coconut rice was just fabulous and added a flavorful but cooling contrast to the kebobs. Gret work here!
From: Lainey6605
On Jun 27, 2007
We really enjoyed these kabos. We especially loved the addition of the pineapple and the mango and, of course, the sweet potatoes! The rice is also very tasty with the coconut milk. The recipe seems like a lot of ingredients but it comes together fairly easy. The result is well worth it! Made for ZWT3 2007.
From: Mama's Big Buns
On Jun 27, 2007
What a delicious and spicy Caribbean feast! This made so much food it filled up every inch of my BBQ grill. The marinade was awesome and after only a few hours the chicken was ready to cook. The only thing that did not work well for me was the cooking of the sweet potato. I boiled longer than you said, but it was still not thoroughly cooked after being on the BBQ. I couldn't find yuca in the store, so we missed out on that. I cooked the rice in a rice cooker and then added coconut milk and cilantro when it was fully cooked. It was deliciously different and went well with the skewered food. (Your description said the rice included cilantro, but it wasn't on the directions. I thought the rest of the food would have enough onions, so we skipped onions in the rice.)
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (938g) Recipe makes 4 servings The following items or measurements are not included below: 1 large yucca root |
||
| Calories 851 | ||
| Calories from Fat 266 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 29.7g | 45% | |
| Saturated Fat 10.2g | 51% | |
| Monounsaturated Fat 7.3g | ||
| Polyunsaturated Fat 9.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 82mg | 27% | |
| Sodium 423mg | 17% | |
| Potassium 1558mg | 44% | |
| Total Carbohydrate 116.2g | 38% | |
| Dietary Fiber 13.5g | 53% | |
| Sugars 51.8g | ||
| Protein 39.0g | 78% | |
| Vitamin A 8409mcg | 168% | |
| Vitamin B6 1.8mg | 89% | |
| Vitamin B12 0.3mcg | 5% | |
| Vitamin C 299mg | 499% | |
| Vitamin E 6mcg | 20% | |
| Calcium 192mg | 19% | |
| Iron 6mg | 33% | |
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