Jerk Chicken and Pepper Kabobs

Sep 22, 2023All Recipes

“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


1/4 tsp (1 mL) each ground cinnamon and grated nutmeg

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



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