Jerked Honey Rum Glazed Chicken Kebobs
Prep time: 30 minutes (most of that is to soak the skewers)
Marinating time for the chicken: 10-20 minutes
Grill time: 10 minutes (make sure the center chunks of chicken are cooked through)
Serves 4-6 (depending on how piggy your are)
2 lb/900 g boneless chicken breast, cubed
Jerk seasoning (it’s spicy, so…)
Sturdy vegetables for grilling (I like red & yellow peppers, whole mushrooms, red onions, but so many others will work. Just remember that they should be firm and stand up to 10-15 minutes of fire!)
Jerked Honey Rum Glaze
1. Soak 6 bamboo skewers in cold water for 30 minutes or longer ( I always do a couple more than I think I need, just in case the food won’t all fit on the skewers stated in a recipe).
2. Depending on how spicy you like things…coat each chunk or sprinkle 1-2 tsp over all the chicken pieces in a bowl, and set aside for 10-15 minutes.
3. Once the skewers have been soaked for 30 minutes (you really don’t want them catching fire), thread them with your vegetables and chicken chunks.
4. Once they are all ready, and the BBQ is nice and hot, grill the kebobs on medium heat for 10 minutes or so, flipping occasionally. Related links: Food and Drink Easy Cooking Recipes chicken BBQ