Jamaican Jerk Chicken Skewers
4 boneless breast halves (1.5 lbs)
4 tsp. liquid chili seasoning
2 Tbsp. Olive Oil
1/4 c soy sauce
2 Tbsp dried jerk spice blend
salt to taste
Soak skewers in water at least 10 minutes or up to 1 hour.
Mix chili seasoning, olive oil, soy sauce and spice blend in a large Ziploc bag.
Cut chicken into 1/2" wide strips, approximately 4" long.
Add to marinade in bag.
Refrigerate 4 hours to overnight.
Thread chicken onto skewers, dividing evenly.
Lay skewers on rack in 10" x 15" pan and broil 3-4 inches from heat, turning once OR grill skewers on preheated gas BBQ grill.
Add salt to taste
Pairs Well With
I make this recipe anytime I have a large party and it is always a big hit. I got the recipe from a tabloid magazine years ago, and it was originally credited as "Hot Stix" taken from the Sunset Recipe Annual 1997 Edition. I always marinade the chicken overnight and then grill the skewers on our outdoor grill. They only take a few minutes to cook through, turning once.