The East Community Guide - Gainesville, FL May 2018 The East Community Guide | Page 11

Jerk Chicken Kabobs
Ingredients:
jerk chicken skewers:
1½ teaspoon molasses
2 tablespoons light brown sugar
½ teaspoon allspice
2 pounds boneless, skinless, chicken breasts
1 teaspoon apple cider vinegar
½ teaspoon crushed red pepper flakes
¼ teaspoon ground cinnamon
¼ teaspoon ground cumin
¼ teaspoon ground cloves
1 teaspoon kosher salt
½ teaspoon ground pepper
For the jerk chicken skewers:
Cut the chicken into 1-inch cubes. Add the cubed chicken to
a medium mixing bowl and toss with the apple cider
vinegar and molasses. In a small mixing bowl whisk
together the light brown sugar, allspice, red pepper flakes,
cinnamon, cumin, cloves, salt and pepper. Sprinkle the
spice mix over the chicken and toss until evenly coated.
Cover and refrigerate for at least 1 hour and up to overnight.
Preheat a grill to medium-high. Thread the chicken onto the
soaked bamboo skewers, about 5 cubes of chicken per
skewer. Grill the chicken skewers until completely cooked
through and lightly charred on the outside, about 10
11
minutes, rotating occasionally.