Jerk Chicken Skewers (Gluten-Free)

Ingredients

• 1.5 lb Chicken Thighs, boneless and skinless, cut into 1-inch cubes
• 1 Scotch Bonnet Pepper, seeded and minced
• 4 Green Onions, chopped
• 4 cloves Garlic, minced
• 1 tbsp Ginger, grated
• 2 tsp Allspice
• 2 tsp Thyme, dried
• 1 tsp Cinnamon
• 0.5 tsp Nutmeg
• 2 tbsp Soy Sauce (Gluten-Free Tamari)
• 2 tbsp Lime Juice
• 1 tbsp Olive Oil
• 1 tbsp Brown Sugar

Instructions

1. 1In a medium bowl, combine the minced 1 Scotch Bonnet Pepper, the chopped 4 Green Onions, the minced 4 cloves Garlic, the grated 1 tbsp Ginger, the 2 tsp Allspice, the 2 tsp Thyme, the 1 tsp Cinnamon, the 0.5 tsp Nutmeg, the 2 tbsp Soy Sauce (Gluten-Free Tamari), the 2 tbsp Lime Juice, the 1 tbsp Olive Oil, and the 1 tbsp Brown Sugar. Stir everything together until it is well combined.
2. 2Add the 1.5 lb Chicken Thighs, cut into 1-inch cubes, to the bowl with the marinade. Use your hands or a spoon to toss the chicken cubes until they are completely coated in the marinade. Cover the bowl and place it in the refrigerator to marinate for at least 30 minutes, or for up to overnight.
3. 3Prepare your grill for cooking by preheating it to medium-high heat. This is approximately 400-450°F (200-230°C).
4. 4Thread the marinated chicken cubes onto skewers. If you are using wooden skewers, make sure they have been soaked in water for at least 30 minutes beforehand to prevent burning.
5. 5Place the skewers on the preheated grill. Grill for 10 to 12 minutes, turning them every few minutes, until the chicken is cooked through and has developed a slightly charred exterior. The chicken is safely cooked when it reaches an internal temperature of 165°F (74°C).
6. 6Remove the skewers from the grill and let them rest for 2-3 minutes before serving. This allows the juices to redistribute within the chicken, making it more tender.

Substitutions

Related Guides