Grilled Jerk Chicken Kebabs
Time: 2 hours 35 minutes
Yield: 8 servings
Jamaica's famous spice rub comes to your grill to liven up your summer cookout. Grilled Jerk Chicken Kebabs skewers juicy, savory chicken, bright bell peppers, and sweet pineapples together for a fantastic blend of flavors and textures, all charred beautifully on the grill. But the chicken steals the show with its spicy, aromatic, smoky marinade, which will blow other grilled poultry out of the water. Grilled Jerk Chicken Kebabs is a tropical barbecue treat that everyone will want on their plates... you may not even need burgers when you're serving these!
In a blender, combine the nutmeg, allspice, cinnamon, brown sugar, green onions, garlic, paprika, salt, black pepper, thyme, olive oil, lime juice, cilantro, and 1/4 cup of red onion. Blend on high until smooth.
Place the chicken in a resealable plastic bag. Pour the marinade over the chicken, massaging it so the marinade covers all of the chicken evenly.
Let the chicken marinate in the fridge for at least 2 hours and up to 4 hours.
Preheat the grill to medium heat.
On metal or soaked wooden bamboo skewers, add the chicken, pineapple, bell peppers, and remaining red onions, distributing the ingredients evenly.
Place the kebabs on the grill and cook, rotating often, until the chicken is cooked through at 165 degrees F. Use an instant-read thermometer to make sure the chicken is cooked through.
Serve hot with coconut rice.