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Jamaican Jerk Chicken Skewers

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Why I Love This Recipe

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.

Ingredients You'll Need

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

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