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Sunday, August 14, 2011

Caribbean Jerk-Rubbed Chicken Kabobs

Jamaican Jerk Seasonings or Rubs are a simple blend of fairly common spices.  The main difference compared to American cuisine is the combination of savory spices such as garlic, onion and pepper with traditionally sweet spices like cinnamon and nutmeg.  The spice mixture can be used on chicken or pork, but also works well on shrimp or other shellfish.  I even used a bit of it in the Jamaican Beans and Rice that accompanied this dish and the results were delicious!

Even though the list of ingredients is a bit long, you should have enough of the spice mix to use for several batches of kabobs.  Enjoy!

Jerk Seasoning Mix

2 TB  Kosher Salt
2 tsp  Brown Sugar
2 tsp  Garlic Powder
2 tsp  Onion Powder
2 tsp  Allspice
1 tsp  Crushed Red Pepper
1 tsp  Dried Chives
1 tsp  Paprika
1 tsp  Black Pepper
1 tsp  Nutmeg
1 tsp  Ground Ginger
1/2 tsp  Dried Thyme
1/2 tsp  Ground Cinnamon
1/2 tsp  Ground Cloves
2 lb  Chicken Breasts, boneless and skinless, cut into 1-inch cubes
2 tsp  Olive Oil
Veggies/fruit of your choice - Red Onion, Green Pepper, Jalapenos, Fresh Pineapple - cut into 1-inch pieces

Combine all ingredients in a small bowl.  Sprinkle about 2 TB Seasoning Mix onto chicken pieces along with the olive oil and toss to evenly coat.  Add a bit more of the rub, if needed, and refrigerate for at least 2 hours for best flavor.

Thread chicken pieces onto kabob skewers alternating with the veggies and pineapple.  Grill over medium-high heat (about 450 degrees) for a total of 12 - 15 minutes, turning 1/4 turn every 3 - 4 minutes.  During the last few minutes of cooking time, drizzle or brush the kabobs with pineapple juice.

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