Jerk Chicken Skewers

Name: Jerk Chicken Skewers
Yield: Yield: 8 Portions
Cuisine: Jamaican
Ingredients: 1 tbsp/12 mL ground allspice; 1 Scotch Bonnet chile, seeded; ½ tsp/1 g ground cloves; 1 tsp/2 g ground cinnamon; 1 tsp/2 g grated nutmeg; 1½ oz/43 g minced green onions; 10 fl oz/300 mL malt vinegar; 1 tbsp/12 mL thyme; 5 garlic cloves, peeled; 8 bamboo skewers, 8 in/20 cm; Salt, as needed; 3 lb/1.36 kg boneless, skinless chicken thighs, cut into large dice; 2 tbsp/30 mL dark rum

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Jerk, a Jamaican specialty, refers to a spicy dry rub or wet marinade as well as the method of cooking the marinated meat over a direct flame, allowing the surface to char well. Traditionally, oil barrels cut in half lengthwise, hinged and with holes drilled for ventilation, are used to cook or “jerk” meat.

Ingredients

Spice Mix

1 tbsp/12 mL ground allspice
5 garlic cloves, peeled

Americas
Jamaica
Main course
Caribbean
Street Food

Method

In a blender, purée the allspice, garlic, thyme, vinegar, green onions, nutmeg, cinnamon, cloves, chile, and rum until smooth, adding water as needed to facilitate the blending.
Season the chicken with salt, combine with the spice paste, and allow to marinate for 2 hours.
Soak the wooden skewers in water for 30 minutes. Thread the chicken onto the ske