Monday, June 11, 2007

Jerked Honey Rum Glazed Chicken Kabobs

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.

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John said...

Can I marinate the chicken and veggies together - or will this cause possible contamination? I wanted to pre-assemble the skewers with veggy and chicken, marinate in plastic bags, pull out and bbq? Will that work? Thanks! Love the recipe. John

Ruth Daniels said...

John, there's no problem with contamination because you're going to be bbqing them. I just wouldn't leave it in the fridge assembled for more than a day.

Glad you like the recipe. Have a great dinner.