Jerk Chicken Skewers (Jamaican Jerk)

Ingredients

• 2 pounds boneless skinless chicken thighs, cut into 1 1/2-inch pieces
• 4 scallions, roughly chopped
• 2 scotch bonnet peppers, stemmed and roughly chopped
• 4 cloves garlic, peeled
• 1 tablespoon fresh ginger, peeled and chopped
• 3 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 2 tablespoons brown sugar
• 2 tablespoons fresh thyme leaves
• 2 tablespoons fresh lime juice
• 2 teaspoons ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1 lime, cut into wedges, for serving

Method

1. 1

   In a blender or food processor, combine the scallions, scotch bonnet peppers, garlic, ginger, soy sauce, vegetable oil, brown sugar, thyme, lime juice, allspice, cinnamon, nutmeg, salt, and black pepper. Blend until a mostly smooth, thick marinade forms, about 1 minute.

2. 2

   Place the chicken pieces in a large bowl or zip-top bag and pour the jerk marinade over them, tossing to coat every piece evenly.

3. 3

   Cover and refrigerate to marinate, at least 4 hours and up to overnight for deeper flavor.

4. 4

   If using wooden skewers, soak them in water for 20 minutes to prevent burning on the grill.

   20:00 · Soak skewers
5. 5

   Preheat a grill or grill pan to medium-high heat, about 425°F.

6. 6

   Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece for even cooking.

7. 7

   Grill the skewers, turning every few minutes, until charred in spots and the chicken reaches an internal temperature of 165°F, about 12 to 15 minutes total.

   12:00 · Grill skewers
8. 8

   Transfer the skewers to a platter and let rest for 3 minutes before serving with lime wedges.

   3:00 · Rest skewers