Carnival Jerk Chicken Skewers

Allergens

Soy, Wheat (if using store-bought jerk seasoning containing gluten)

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup soy sauce
• 1/4 cup vegetable oil
• 2 tbsp brown sugar
• 2 tbsp jerk seasoning (store
• bought or homemade)
• 1 tsp ground allspice
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp cayenne pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp smoked paprika
• Salt and black pepper, to taste
• 8 wooden or metal skewers

Instructions

1. In a large bowl, whisk together lemon juice, soy sauce, vegetable oil, and brown sugar until well combined. Set aside.
2. In another bowl, mix jerk seasoning, allspice, cinnamon, nutmeg, cloves, cayenne pepper, garlic powder, onion powder, smoked paprika, salt, and black pepper.
3. Cut the chicken thighs into 1 inch cubes and add them to the first bowl with the marinade, tossing to coat evenly.
4. Add the spice mix to the marinated chicken, massaging it into the meat for thorough flavor penetration. Cover and refrigerate for at least 2 hours or up to overnight.
5. Preheat your grill or grill pan to medium high heat. Thread the marinated chicken onto skewers, leaving a little space between each piece.
6. Grill the skewers for 8 10 minutes, turning occasionally until the chicken is cooked through and has an internal temperature of 165°F.
7. Remove from the grill and let rest for a few minutes before serving.

Chef’s Insight

Allow the chicken to rest before cutting or biting in to prevent all the flavors from running out onto your plate.

Notes

Feel free to adjust the spice level according to your preference.