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JAMAICAN JERK CHICKEN SKEWERS
Jamaican Jerk Chicken Skewers
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 Recip..
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INGREDIENTS
- 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
DIRECTIONS
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
RECIPE BACKSTORY
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.
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