Jamaican Jerk Chicken Kebobs

If you’ve ever had the pleasure of smelling authentic Jamaican Jerk chicken being cooked then you can attest to the almost euphoric feeling that comes over your mind and body as the sweet scents of flavor waft through the air. Grilling these jerk chicken kabobs on the Green Egg was a heavenly experience to say the least. The distinct scents made me want to keep cooking well into the night hours without even thinking about what they were about to taste like!

Dry Rub Ingredients:

Herbs de Providence
Ground Allspice
Ground Ginger
Sea Salt
Onion Powder
Cracked Black Pepper
Ground Cinnamon
Ground Nutmeg
Garlic Powder
Paprika
Brown Sugar

Marinade Ingredients:

Bay Leaves
Habanero Peppers
Onion
Extra Virgin Olive Oil
Orange Juice
Lime Juice

Directions:

1. Begin by combining the dry rub ingredients in a large mixing bowl.

2. Add the bay leaves, habanero peppers, whole onion, extra virgin olive oil, orange juice and lime juice to a food processor > Buy Now at Amazon and puree until all of the elements are blended.

3. Add the dry rub mix to the food processor and pulse for about another 30 seconds or until all the elements are mixed well.

4. Refrigerate the marinade over night, allowing the flavors to fully mesh.

5. Add about six chicken thighs to an air tight container and pour the jerk marinade over the chicken.

6. Allow the chicken thighs to marinate for 8 to 12 hours.

7. Place a few bamboo skewers in a dish of water for up to two hours before you plan on grilling the kebobs.

8. Prepare the Big Green Egg for direct cooking at about 400 degrees farenhite.

9. While the grill is getting up to temperature prepare the kebobs by slicing each of the chicken things in half.

10. Remove the outer layer of the plantains and cut each one into about four inch and a half pieces.

Plantains

11. Place one section of a plantain on the skewer.

12. Roll the thigh meat with deboned area to the inside and place on the skewer next to the plantain.

13. Alternate placing a plantain piece and a rolled chicken thigh up to four times per skewer.

14. Once all of your skewers are constructed place them on the Big Green Egg.

15. Allow each side to cook for approximately five minutes, flipping four times. Be sure there is a decent amount of charing all over the chicken and plantains.

16. At 400 degrees farenhite the kebobs should take about twenty minutes to fully cook.

Grilled Jerk Kebobs

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