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Jerk Chicken Recipe on Shish-Kabobs


  • Author: Nicole Nared-Washington from Brown Sugar Food Blog
  • Total Time: 35 mins
  • Yield: 4-6 1x

Description

Enjoy this Jerk Chicken Recipe on Shish Kabobs that is layered with onion, peppers, pineapple, and coated with a honey pineapple glaze


Ingredients

Scale
  • 3 large chicken breasts, cut into chunks
  • 1 ½ tbsp. Olive oil
  • 1 tbsp. Salt
  • ½ tbsp. Black pepper
  • 1 tbsp. Jamaican Jerk Chicken seasoning
  • 1 green bell pepper, deseeded and cut into chunks
  • 1 orange bell pepper, deseeded and cut into chunks
  • 1 zucchini, sliced into medium-thick slices
  • 1 red onion, peeled and cut into chunks
  • 3 c. pineapple chunks
  • 46 long bamboo kabob sticks
  • FOR THE RICE
  • 1 ½ c. long-grain brown rice
  • 3 c. + 2 tbsp. Water
  • 2 tbsp. Butter
  • 2 ½ tbsp. Fresh cilantro, chopped
  • 2 limes, juiced and zested
  • Salt and pepper to taste
  • FOR GLAZE
  • c. water
  • c. honey + 1 tbsp
  • 34 pineapple chunks, crushed
  • ¼ tsp. Red crushed pepper flakes

Instructions

  1. Soak the bamboo kabob stick in water for, at least, 30 minutes. Set aside until ready to use.
  2. Cut the chicken breast into large square chunks. Place in a mixing bowl. Add the olive oil, salt, pepper, and jerk chicken seasoning. Use your hands or a spoon and mix together to coat well. Cover with plastic wrap and set aside for 30 minutes or back in the refrigerator if you can’t begin cooking the kabobs within 30 minutes.
  3. NOTE: If you have put the chicken in the refrigerator, set out at room temperature for 30 minutes before cooking.
  4. To make the rice: in a medium saucepan add the brown rice and 3 cups of water. Add a pinch of salt to the water. Turn the heat on medium and cover with a lid. Allow the rice to cook for 25-30 minutes.
  5. Once craters begin to form in the rice, turn the heat down to low and allow to steam for another 10 minutes with the lid on top.
  6. Finally, remove rice from heat and add the zest of one full lime to the rice. Next, cut the limes in half and squeeze the juice of the limes into the rice, add cilantro, and butter. Use a fork to stir the rice and mix the ingredients. Add the two tablespoons of water and cover with a lid and place back on the stove with the lid covering the pot. Keep covered until ready to serve. The heat will continue to cook by steam.
  7. NOTE: Check on the rice intermittently and stir as needed with a fork.
  8. Gather the peppers, zucchini, and onions and cut them into large chunks. Keep them on a plate or cutting board for easy assembly.
  9. Take the kabob sticks and begin to layer the kabobs with onion or peppers at one end, and layer with chicken, zucchini, and pineapple as desired. Be sure to have a pepper or an onion and both ends of the kabob. Also, leave about 1 inch at the end of the stick unexposed so you can easily pick up the kabob.
  10. Begin to heat your grill pan or outdoor grill, if you would like. For the use of an internal grill pan turn the heat on medium-high and add 2 tablespoons of olive oil. Once the oil is heated, place the kabobs on your grill and cook on both sides for 5-7 minutes. Flip the kabob on the other side and cook for an additional 5-7 minutes. Once the kabobs are finished, place on a plate and cover with aluminum foil to keep warm.
  11. To make the glaze: In a small saucepot, add the water, honey, and crushed pineapple. To crush the pineapple, take the chunks and cut it very finely with a sharp knife. Add to the saucepot. Also, add the red pepper flakes. Cook on medium heat and the sauce will begin to simmer and thicken after about 10 minutes.
  12. Use a brush to coat the kabobs with sauce. Serve the kabobs over cilantro lime rice.
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Category: Main