FIRE-ROASTED JERK CHICKEN SKEWERS

SERVES 4

Jerk Marinade

6 scallions, chopped 1 small yellow onion, chopped

1 Scotch bonnet pepper, stem removed ½ cup soy sauce ¼ cup lime juice 2 tbsp dark rum 1 tbsp chopped ginger 6 cloves garlic, chopped 2 tbsp packed brown sugar 1 tbsp thyme leaves 2 tsp allspice ½ tsp ground cloves ½ tsp cinnamon ½ tsp nutmeg

Skewers

1 lb (450 g) skinless, boneless chicken thighs, cut into 1-inch strips

1 large red onion, cut into 1-inch squares

1 large red bell pepper, cut into 1-inch squares 1 large green bell pepper, cut into 1-inch squares 12 to 16 (1-inch) cubes pineapple

Jerk Marinade Place the marinade ingredients in a food processor or blender and pulse for 20 seconds or until smooth.

Pat the chicken dry with paper towel and place in a medium mixing bowl. Pour the jerk marinade overtop and massage into the chicken. Place in the fridge to marinate for at least 4 hours, massaging once or twice. Assembly Preheat the grill to medium. Carefully pierce a couple of onion squares on a skewer, followed by a piece each of red pepper, green pepper and pineapple. Next, pierce one end of a strip of chicken, twirl around the skewer once and pierce the other end (this keeps the chicken tight to the skewer while cooking). Repeat this process to make four evenly filled skewers. Grill the skewers for 10 to 12 minutes, rotating every 3 to 4 minutes, until the vegetables are lightly charred and the chicken is cooked through. Serve immediately. TIP: If you’re using wooden skewers, soak them in cold water for at least 20 to 30 minutes to prevent them from burning on the grill.