The recipe I'm doing is an easier variation of my normal Jerk Chicken. But I've replaced the lengthy list of spices and herbs with Dizzy Pig Jamaican Firewalk rub.
Easy Jamaican Jerk Chicken Kabobs
3/4 cup white vinegar
1/2 cup orange juice
Juice of 1 lime
3 Tbsp Jamaican Firewalk rub (or other jerk rub)
1/4 cup olive oil
3 ea chicken breasts, boneless skinless, cut into 1" cubes
6 jalapenos (optional but you want them. No, you really do)
Mix the first four ingredients. Then slowly pour the oil into the mixture, whisking briskly. Marinate the chicken in this mixture for 3-4 hours. Note: When I'm normally use whole bone in thighs, I marinate them longer.
Cut the jalapenos in half, remove the seeds with a spoon, and then cut the halves in half. That would be quartered, in case you are bad at math like me. Basically you want 1" cube pieces. If you are totally afraid of heat, you can use bell peppers instead. If you are a chili head, use habaneros instead.
Thread the chicken pieces onto skewers alternating with pieces of jalapeno.
Set up your grill for direct grilling at a temperature of 350f.
It's the little things that count and here is a tip I got from Shawn, a rep from FireWire flexible skewers. I told him that I already had a set but he spent a good bit giving me tips and ideas anyway. Before I was just happy enough to use the FireWires to have skewers that fit inside an Egg since they bend. But he showed me if you thread the 'skewer' end through the 'loop' end, you can just flip it easily with the skewer end.
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