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Grilled Jerk Chicken Kebabs

grilled jerk chicken kebabs with pineapple bell peppers limes and cilantro
  • Serves:  8
  • Prep Time:  20 min
  • Cook Time:  15 min

Ingredients

  • 1 cup fresh cilantro, packed
  • 5 green onions, trimmed, roughly chopped
  • 1 red onion, quartered, cut into 2-inch pieces
  • 3 garlic cloves, smashed
  • ¼ cup extra-virgin olive oil
  • ¼ cup fresh lime juice, (from 2 limes)
  • 3 tablespoons brown sugar
  • 1 tablespoon dried thyme
  • 1 tablespoon ground cinnamon
  • 1 tablespoon paprika
  • 1 tablespoon ground allspice
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • ½ teaspoon ground nutmeg
  • 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 pineapple, cored and cut into 2-inch pieces
  • 1 pound mini bell peppers, whole
  • Coconut Rice, for serving (optional)

Method

  1. In a blender, combine the cilantro, green onions, ¼ of the red onion, garlic, olive oil, lime juice, brown sugar, thyme, cinnamon, paprika, allspice, salt, pepper and nutmeg. Blend until smooth. Transfer the marinade to a large bowl or plastic zip-top bag.
  2. Add the chicken to the marinade and toss to coat well. Let marinate for at least 2 hours or up to 4 hours in the refrigerator.
  3. Preheat the grill on medium heat. 
  4. Remove the chicken from the marinade and allow any excess to drip off. Thread the chicken, pineapple, bell peppers, and remaining red onion pieces onto 8 metal skewers, alternating ingredients evenly. Place the skewers on the grill and cook, rotating often, until the vegetables are tender and the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 12-15 minutes.
  5. Serve kebabs, on or off the skewers, with coconut rice on the side, if desired.

Notes

If you opt for bamboo skewers instead of metal skewers, soak them in water for at least 1 hour before using!