JERK CHICKEN SKEWERS

Aromatic, smoky, sweet and spicy, grilled jerk chicken is a Jamaican institution.

750g skinned and boned chicken thighs, cut into bite-sized pieces

Jerk marinade:

1 small red onion, finely chopped Juice of 1 orange

Juice of 1 lime

2 tbsp soy sauce

2 tbsp vegetable oil

1 tbsp brown sugar

2 cloves garlic, finely chopped

1 green capsicum, finely chopped

1 small thumb ginger, finely chopped

2 tsp fresh thyme leaves

½ tsp ground allspice

½ tsp ground cinnamon

½ tsp freshly ground nutmeg

½ tsp salt Place all the marinade ingredients in a blender or food processor and pulse until almost smooth.

Place chicken in a shallow bowl and pour over the marinade. Cover and refrigerate for several hours.

While the chicken is marinating, soak about 10 bamboo skewers in water.

Thread the chicken onto the prepared skewers. Cook on an oiled grill pan or barbecue hot plate, turning often until cooked, about 5 minutes. If desired, serve traditionally with pieces of fresh mango, black beans, a scattering of spring onions, fresh coriander and wedges of lime. Makes about 10