Preparing Jamaican Grilled Jerk Chicken Skewers

To begin making these delicious skewers, the first step is to prepare the ingredients. A green bell pepper has been chosen to add some crunch and freshness to the dish. The pepper will be paired with pineapple and red onions that have already been diced. These ingredients will be combined on a skewer, ready for the next step.

The next task is to create the jerk marinade. To do this, a teaspoon of ginger will be added to the mixture, followed by a tablespoon of allspice. Half a teaspoon of thyme will also be included in the marinade. It's worth noting that dry thyme is slightly more pungent than fresh thyme, so it's best to use less of it when using dried thyme. A bay leaf has also been added to the mixture, along with some cinnamon and fresh nutmeg. The jerk spice itself is aromatic and spicy, with a citrusy flavor that complements the other ingredients well. When combined with soy sauce and vinegar, the marinade becomes even more flavorful.

The ingredients in the marinade are reminiscent of the Caribbean islands, particularly the orange and lime juice that are used to add a touch of brightness and acidity to the dish. To further enhance the flavor, two cloves of garlic have been added to the mixture, along with some scallions and a pinch of salt. Finally, the heat level has been increased with the addition of habanero pepper. This pepper is quite spicy, so it's best to remove the seeds before adding them to the marinade. By doing so, the dish will still have a bit of heat but won't be too overwhelming.

Now that the marinade is complete, two pounds of boneless skinless chicken breast can be cut into smaller pieces and added to the mixture. The chicken will be marinated for about an hour, allowing it to absorb all the flavors of the jerk spice. There are no strict instructions on how to make skewers, so feel free to get creative with your design. As long as they're cute and evenly spaced, there's no need to worry about perfection.

The ingredients can be arranged in a pattern that suits your taste, such as vegetable first, followed by meat, then fruit, onion, and finally back to green pepper. This pattern has been used here, resulting in a visually appealing skewer. Another skewer is being prepared using the same marinade and ingredients. A little more salt has been sprinkled on top of each skewer, adding an extra layer of flavor.

With all the skewers complete, it's time to fire up the grill. The grill should be heated to a high temperature, with cooking spray applied to prevent sticking. The skewers will be laid out diagonally across the grill grates, allowing for even cooking. The chicken is cooked for about 10 minutes, or until it reaches an internal temperature of around 165 degrees Fahrenheit. This ensures that the chicken is fully cooked and safe to eat.

As the skewers cook, they develop a beautiful char on their surface. The pineapple starts to caramelize, adding natural sweetness to the dish. The yellow color of the ingredients glistens in the sunlight, making them look even more appetizing. The aroma of the jerk spice wafts through the air, enticing anyone who catches a whiff. It's clear that these Jamaican grilled jerk chicken skewers are going to be a hit, thanks to their unique blend of flavors and presentation.

"WEBVTTKind: captionsLanguage: eni'm doing jamaican grilled jerk chicken skewers so i have a green bell pepper that i'm gonna put on the skewer with the pineapple and red onions that i've already diced i'm gonna get started on that jerk marinade a teaspoon of ginger tablespoon of allspice half a teaspoon of thyme dry thyme is a little bit more pungent than fresh thyme so you want to use a little less one bay leaf some cinnamon fresh nutmeg jerk spice is really really aromatic it's spicy it's a little citrusy and when you add things like the soy sauce and the vinegar it makes it a little if that makes sense it's it's spicy it's and it's good distilled white vinegar canola oil juice of an orange the juice of one lime and the ingredients themselves just remind me of the caribbean islands you know the orange the lime so i put about two tablespoons of soy sauce in here and three tablespoons of light brown sugar drop two garlic cloves some scallion pinch of salt and last but not least the heat habanero i'm going to deseed this pepper i mean if i put the entire thing in there it's going to be really really spicy and i don't want to scare my girls away get it going wow i have two pounds of boneless skinless chicken breast that i've cut pour that marinade right on top so i'm gonna let this marinate for about an hour there's no really real instructions on how to make a skewers like whatever you want to do they don't have to match just as long as they're cute and they're on this on the skewer vegetable first meat next fruit onion and then back to green pepper so i've created a little pattern here i have pepper chicken pineapple onion and i'm going to keep doing that till i get almost to the end and i'm going to start another skewer get some of that marinade on the veggies sprinkle a little bit more salt on top these are done it's time to get that grill fired up i've got my grill nice and hot sprayed it down with some cooking spray lay them diagonally across my grill grates so i'm going to cook the chicken for about 10 minutes i want the chicken to reach an internal temperature of about 165 those look great the yellow the pineapple the char on the chicken is gorgeous look at that youi'm doing jamaican grilled jerk chicken skewers so i have a green bell pepper that i'm gonna put on the skewer with the pineapple and red onions that i've already diced i'm gonna get started on that jerk marinade a teaspoon of ginger tablespoon of allspice half a teaspoon of thyme dry thyme is a little bit more pungent than fresh thyme so you want to use a little less one bay leaf some cinnamon fresh nutmeg jerk spice is really really aromatic it's spicy it's a little citrusy and when you add things like the soy sauce and the vinegar it makes it a little if that makes sense it's it's spicy it's and it's good distilled white vinegar canola oil juice of an orange the juice of one lime and the ingredients themselves just remind me of the caribbean islands you know the orange the lime so i put about two tablespoons of soy sauce in here and three tablespoons of light brown sugar drop two garlic cloves some scallion pinch of salt and last but not least the heat habanero i'm going to deseed this pepper i mean if i put the entire thing in there it's going to be really really spicy and i don't want to scare my girls away get it going wow i have two pounds of boneless skinless chicken breast that i've cut pour that marinade right on top so i'm gonna let this marinate for about an hour there's no really real instructions on how to make a skewers like whatever you want to do they don't have to match just as long as they're cute and they're on this on the skewer vegetable first meat next fruit onion and then back to green pepper so i've created a little pattern here i have pepper chicken pineapple onion and i'm going to keep doing that till i get almost to the end and i'm going to start another skewer get some of that marinade on the veggies sprinkle a little bit more salt on top these are done it's time to get that grill fired up i've got my grill nice and hot sprayed it down with some cooking spray lay them diagonally across my grill grates so i'm going to cook the chicken for about 10 minutes i want the chicken to reach an internal temperature of about 165 those look great the yellow the pineapple the char on the chicken is gorgeous look at that you\n"