The East Community Guide - Gainesville, FL Monthly 2017 | Page 12

Ingredients:
For the jerk chicken skewers:
2 pounds boneless, skinless, chicken breasts
1 teaspoon apple cider vinegar
1½ teaspoon molasses
2 tablespoons light brown sugar
½ teaspoon allspice
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
minutes, rotating occasionally.
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