Caribbean Chicken & Kebabs
2 tsp. Matanzas Chili Spice Blend
1 Tbsp. Jamaican Jerk Spice Blend
1/3 cup + 2 Tbsp. canola or vegetable oil
¼ cup chopped fresh parsley
3 Tbsp. orange juice
1 ½ lbs boneless skinless chicken breasts or thighs, cut into 1 ½ inch chunks
6-8 kebab skewers
3 cups any combination 1 ½ inch chunks of pineapple, ½ inch thick zucchini, red & green bell peppers, and onions
1 tsp. Kahuna Garlic Salt Spice Blend (about 30 grinds)
1 Tbsp. Jamaican Jerk Spice Blend
1/3 cup + 2 Tbsp. canola or vegetable oil
¼ cup chopped fresh parsley
3 Tbsp. orange juice
1 ½ lbs boneless skinless chicken breasts or thighs, cut into 1 ½ inch chunks
6-8 kebab skewers
3 cups any combination 1 ½ inch chunks of pineapple, ½ inch thick zucchini, red & green bell peppers, and onions
1 tsp. Kahuna Garlic Salt Spice Blend (about 30 grinds)
To make marinade:
WHISK 1/3 cup oil, Matanzas Chili Spice Blend, Jamaican Jerk Spice Blend, parsley, and orange juice in a small bowl, until fully combined.
TRANSFER marinade to a large zipper lock bag. Add chicken, seal and place in refrigerator 2-4 hrs.
To make kebabs:
PREHEAT grill or grill pan.
COMBINE pineapple, vegetables and 2 Tbsp. oil in a large bowl. Add the Kahuna Garlic Salt Spice Blend, and toss to fully combine.
ASSEMBLE kebabs by threading alternate chicken, pineapple, and vegetable chunks onto kebabs. Discard bag with marinade and wash hands and surfaces thoroughly after handling raw poultry.
GRILL, turning kebabs ¼ turn after each 2 mins. Remove when chicken is fully cooked through and registers 165°F for white, and 175°F for dark meat.
WHISK 1/3 cup oil, Matanzas Chili Spice Blend, Jamaican Jerk Spice Blend, parsley, and orange juice in a small bowl, until fully combined.
TRANSFER marinade to a large zipper lock bag. Add chicken, seal and place in refrigerator 2-4 hrs.
To make kebabs:
PREHEAT grill or grill pan.
COMBINE pineapple, vegetables and 2 Tbsp. oil in a large bowl. Add the Kahuna Garlic Salt Spice Blend, and toss to fully combine.
ASSEMBLE kebabs by threading alternate chicken, pineapple, and vegetable chunks onto kebabs. Discard bag with marinade and wash hands and surfaces thoroughly after handling raw poultry.
GRILL, turning kebabs ¼ turn after each 2 mins. Remove when chicken is fully cooked through and registers 165°F for white, and 175°F for dark meat.