Simple Jerk Chicken Kabobs

Recipe Makes: 8 kabobs
Serving Size: 1 kabob
Servings Per Recipe: 8

5 from 1 vote

These simple jerk chicken kabobs are marinated in a homemade jerk seasoning blend and cooked to perfection on the grill

Author: Heather Mangieri, RDN

Make the marinade by combining the dry jerk seasoning blend with the lemon juice, olive oil and sugar in a bowl. Use a whisk to stir well, then set aside.
Trim all visible fat from the chicken breast, then cut into pieces that are slightly larger than bite sized. Transfer the chicken pieces to a large plastic bag or bowl.
Stir the marinade again to combine any spices that settles, then pour it over the chicken. Seal the bag tightly, then massage the bag to allow each piece to get covered with the marinade. Allow that to sit in the refrigerator for at least 1 hour, preferably longer.
Once marinated, put 6-7 chunks of cut chicken on the skewer. Brush each skewer with more marinade, then place directly on a hot grill.
Cook the chicken for ~10-12 minutes, flipping half way through. Use a food thermometer to check the temperature. The chicken is cooked when the internal temperature reaches 165 degrees. Serve!

Nutrition Facts (per serving) : 170 calories, 1 g carbohydrates, 1 g sugar, 0 g fiber, 26 g protein, 6 g fat, 1 g saturated fat, 85 mg cholesterol, 50 mg sodium, 8% DV for potassium, 0% DV for vitamin D, 0% DV for iron, 0% DV for calcium.