Name: Jerk Chicken Skewers with Honey-Lime Cream
Prep time: 30 min
Cook time: 3 h 8 min
Total time: 3 h 38 min
Yield: 4 to 6 servings
Ingredients: 1 habanero or Scotch bonnet chile pepper; 1 cup/25 grams lightly packed fresh cilantro leaves and tender stems; ½ cup/120 milliliters extra-virgin olive oil; 4 scalions (white and light green parts only), roughly chopped; 6 medium garlic cloves; 2 tablespoons peeled and finely chopped fresh ginger; 2 tablespoons granulated sugar; 1 tablespoon fresh lime juice; 1 tablespoon ground allspice; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 6 boneless, skinless chicken breast halves, each about 6 ounces; ½ cup/120 milliliters sour cream; ½ teaspoon finely grated lime zest; 1 tablespoon fresh lime juice; 1 tablespoon extra-virgin olive oil; 2 teaspoons honey; ¼ teaspoon kosher salt; ⅛ teaspoon freshly ground black pepper

Ingredients

Paste

Sauce

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metal or bamboo skewers
rubber or plastic gloves

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Instructions

To avoid burning your skin, wear rubber or plastic gloves when you handle the chile. After handling the chile, do not touch your face or any other part of your body, as that might cause a burning sensation. Remove and discard the stem of the chile, then cut away and discard the hot whitish veins and seeds. Put the rest of the chile in the bowl of a food processor. Add the remaining paste ingredients and process until smooth. Wash your hands thoroughly after this step.
Trim the chicken of any fat and remove the tenders. Cut the chicken lengthwise into even strips, ½ to ¾ inch thick.
Place the chicken strips and tenders into a large, resealable plastic bag and spoon in the paste. Work the paste into the chicken, press the air out of the bag, and seal tightly. Marinate in the refrigerator for 2 to 3 hours.
If using bamboo skewers, soak them in water for at least 30 minutes.
In a small bowl whisk the sauce ingredients. Cover with plastic wrap and refrigerate. Let the sauce stand at room temperature for about 30 minutes before serving.
Prepare the grill for direct cooking over high heat (500° to 550°F) .
Prepare the grill for cooking over high heat (550°F) .
Wearing rubber or plastic gloves, thread the chicken strips onto the skewers, being sure to keep each skewer well within the flesh of the chicken. Wash your hands thoroughly after this step.
Brush the cooking grates clean. Grill the skewers over direct high heat, with the lid closed, until the meat is firm and the juices run clear, 6 to 8 minutes, turning once or twice. Serve warm with the sauce.
Brush the cooking grates clean. Grill the skewers over direct high heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F , 6 to 8 minutes, turning once or twice. Serve warm with the sauce.
Brush the cooking grates clean. Grill the skewers over high heat, with the lid closed, until the thickest part of the chicken registers 165°F , 6 to 8 minutes, turning once or twice. Serve warm with the sauce.

Paste

Sauce

Special Equipment

metal or bamboo skewers
rubber or plastic gloves

Take your grill anywhere

Fire up your grill

Download the app

To avoid burning your skin, wear rubber or plastic gloves when you handle the chile. After handling the chile, do not touch your face or any other part of your body, as that might cause a burning sensation. Remove and discard the stem of the chile, then cut away and discard the hot whitish veins and seeds. Put the rest of the chile in the bowl of a food processor. Add the remaining paste ingredients and process until smooth. Wash your hands thoroughly after this step.
Trim the chicken of any fat and remove the tenders. Cut the chicken lengthwise into even strips, ½ to ¾ inch thick.
Place the chicken strips and tenders into a large, resealable plastic bag and spoon in the paste. Work the paste into the chicken, press the air out of the bag, and seal tightly. Marinate in the refrigerator for 2 to 3 hours.
If using bamboo skewers, soak them in water for at least 30 minutes.
In a small bowl whisk the sauce ingredients. Cover with plastic wrap and refrigerate. Let the sauce stand at room temperature for about 30 minutes before serving.
Prepare the grill for direct cooking over high heat (500° to 550°F) .
Prepare the grill for cooking over high heat (550°F) .
Wearing rubber or plastic gloves, thread the chicken strips onto the skewers, being sure to keep each skewer well within the flesh of the chicken. Wash your hands thoroughly after this step.
Brush the cooking grates clean. Grill the skewers over direct high heat, with the lid closed, until the meat is firm and the juices run clear, 6 to 8 minutes, turning once or twice. Serve warm with the sauce.
Brush the cooking grates clean. Grill the skewers over direct high heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F , 6 to 8 minutes, turning once or twice. Serve warm with the sauce.
Brush the cooking grates clean. Grill the skewers over high heat, with the lid closed, until the thickest part of the chicken registers 165°F , 6 to 8 minutes, turning once or twice. Serve warm with the sauce.

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