Jerk Chicken & Plantain Kabobs Recipe
I remember the first time I had jerk chicken – I was actually in Bermuda. I found a small restaurant that was owned and operated by Jamaicans. The first thing I tasted was something I’d describe as “sweet peppered flavor,” and then moments later – heat! I’m not a huge fan of heat in recipes because I tend to savor each bite and for me, that’s hard to do when your tongue is on fire. But a little heat in recipes is definitely ok.
I’ve created and recreated my own jerk rub so many times that I think I finally found a spice formula that works. It’s not only good for chicken or beef, but also fresh vegetables and tofu. Add heat according to your liking and preferences.
Jerk Chicken & Plantain Kabob
- Chop up the chicken, plantain and bell peppers into small chunks for the kabobs.
- To a sealable bag, add the chicken pieces, olive oil, jerk rub and smoked paprika. Remove the air from the bag and seal. Marinate the chicken for at least 20 minutes.
- Assemble the kabobs, adding bell pepper, plantain and chicken. Repeat.
- Place the kabobs on a grill (or in the oven) with a temperature at least 275F. Cook for 15 to 20 minutes, flipping halfway through. Ensure the outside is seared and the meat is white when cut.
- Garnish with cilantro or green onion and enjoy!
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Add the ingredients to a small bowl or jar and mix.
Store in an airtight container or jar.