“Jerk” is a Caribbean method of cooking in which marinated chicken or pork is smoked in a charcoal pit. Serve these zesty kabobs with saffron rice (add a pinch of saffron when cooking the rice) and creamy coleslaw.
Preparation Time: 10 minutes
Cooking Time: 10 to 12 minutes
Serves 4
1-1/4 lb (625 g) boneless skinless Ontario Chicken Breasts
1 small Ontario Onion, coarsely chopped
2 cloves Ontario Garlic, coarsely chopped
2 Ontario Scotch Bonnet Peppers, halved and seeded
2 tbsp (25 mL) each fresh lime juice, vegetable oil and white wine vinegar
1 tsp (5 mL) each ground allspice, dried thyme, granulated sugar, salt and
pepper
1/4 tsp (1 mL) each ground cinnamon and grated nutmeg
2 each Ontario Greenhouse Sweet Red and Yellow Peppers, cut into
1-1/2 inch (4 cm) chunks
2 Ontario Red Onions, cut lengthwise into 8 wedges each
2 tbsp (25 mL) vegetable oil for kabobs
Cut chicken into 1-1/2 inch (4 cm) chunks; place in bowl or sturdy plastic bag.
In food processor or blender, process onion, garlic, Scotch bonnet peppers, lime juice, oil, vinegar, allspice, thyme, sugar, salt, pepper, cinnamon and nutmeg; until fairly smooth. Pour over chicken, stirring to coat; cover and refrigerate for at least 4 hours or for up to 24 hours.
Alternately thread chicken, red and yellow peppers and red onion onto 8 metal or soaked wooden skewers, leaving space between pieces. Brush well with vegetable oil. Place on greased preheated grill over medium heat; close lid and cook for 5 minutes. Turn and brush again with oil; cook until chicken is no longer pink inside, 5 to 7 minutes.
Tip: Take care preparing the Scotch bonnet pepper by wearing disposable rubber gloves if possible. If these fiery-hot peppers are unavailable, substitute jalapeños or other hot green chilies.
Nutritional Information:
1 Serving
PROTEIN: 38 grams
FAT: 14 grams
CARBOHYDRATE: 22 grams
CALORIES: 368
