“Jerk” is a Caribbean method of cooking in which marinated chicken or pork is smoked in a charcoal pit. Serve these zesty kebabs with saffron rice (add a pinch of saffron when cooking the rice) and creamy coleslaw.
- 1-1/4 lb (625 g) boneless skinless Ontario Chicken Breasts
- 1 small Ontario Onion, coarsely chopped
- 2 cloves Ontario Garlic, coarsely chopped
- 2 Scotch bonnet peppers, halved and seeded
- 2 tbsp (25 mL) each fresh lime juice, vegetable oil and white wine vinegar
- 1 tsp (5 mL) each ground allspice, dried thyme, granulated sugar, salt and pepper
- 1/4 tsp (1 mL) each cinnamon and grated nutmeg
- 2 each Ontario Greenhouse Sweet Red and Yellow Peppers, cut into 1-1/2 inch (4 cm) chunks
- 2 Ontario Red Onions, cut lengthwise into 8 wedges each
- 2 tbsp (25 mL) vegetable oil for kebabs
Cut chicken into 1-1/2 inch (4 cm) chunks; place in bowl or sturdy plastic bag.
In food processor or blender, process onion, garlic, Scotch bonnet peppers, lime juice, oil, vinegar, allspice, thyme, sugar, salt, pepper, cinnamon and nutmeg; until fairly smooth. Pour over chicken, stirring to coat; cover and refrigerate for at least 4 hours or for up to 24 hours.
Alternately thread chicken, peppers and onion onto 8 metal or soaked wooden skewers, leaving space between pieces. Brush well with vegetable oil. Place on greased preheated grill over medium heat; close lid and cook for 10 to 12 minutes, turning over and brushing with oil partway, until chicken is no longer pink inside.
- Protein: 38 grams
- Fat: 14 grams
- Carbohydrate: 22 grams
- Calories: 368
- Source of fibre