26 June, 2020
Dr. Daves Grilled Jerk Chicken Kabobs
Are you looking for something fun and tasty to pop on the grill this weekend? I’ve got just the thing!
Dr. Daves Grilled Jerk Chicken Kabobs
Fresh veggies, bold jerk seasoning and zingy lemon make for a marinade that lasts, so you end up with a flavorful chicken kabob that satisfies without weighing you down.
Servings: 8 Kabobs
Calories: 181kcal
Equipment
- Grill
Ingredients
- 1 ½ cup Coconut milk Plain – unsweetend
- 1 cup lemon juice
- ¼ cup Jerk seasoning use a premade or my recipe below
- 1 pound boneless chicken breast skinless, halved and cut into chunks
- 1 medium red bell pepper cut into chunks, or to taste
- 1 medium yellow bell pepper cut into chunks, or to taste
- 1 medium green bell pepper cut into chunks, or to taste
- 1 large sweet onion cut into chunks, or to taste
- 1 cup fresh pineapple cut into chunks, or to taste
Instructions
- Whisk coconut milk, lemon juice, and jerk seasoning together in a bowl until marinade is smooth.
- Combine chicken, red, green & yellow bell pepper, onion, and pineapple in a shallow dish and cover with 1/2 of the marinade. Cover the bowl with plastic wrap and refrigerate 4 to 6 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken, vegetables, and pineapple from the marinade, and shake off excess. Discard remaining marinade. Thread chicken, vegetables, and pineapple onto skewers.
- Grill kabobs on the preheated grill, basting with the remaining marinade occasionally, until chicken is no longer pink in the center and the vegetables are tender, 7 to 10 minutes per side.** Note you can also make these vegetarian by swapping the chicken out with portsbello mushrooms.
Notes
Jerk Seasoning – 4ounces
3 tablespoons onion powder
3 tablespoons dried thyme
3 tablespoons ground allspice
3 tablespoons cracked black pepper
1 tablespoon sugar
2 tablespoons garlic powder
1 tablespoon of sea salt
⅛ tablespoon ground cloves
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
1 tablespoon cayenne pepper
1 tablespoon dried marjoram
1 tablespoon dried sage
1 tablespoon dried rosemary
1 teaspoon red pepper flakes
3 tablespoons onion powder
3 tablespoons dried thyme
3 tablespoons ground allspice
3 tablespoons cracked black pepper
1 tablespoon sugar
2 tablespoons garlic powder
1 tablespoon of sea salt
⅛ tablespoon ground cloves
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
1 tablespoon cayenne pepper
1 tablespoon dried marjoram
1 tablespoon dried sage
1 tablespoon dried rosemary
1 teaspoon red pepper flakes
| Nutrition Facts | |
| Servings: 8 | |
| Amount per serving | |
| Calories | 181 |
| % Daily Value* | |
| Total Fat 6.8g | 9% |
| Saturated Fat 4.6g | 23% |
| Cholesterol 33mg | 11% |
| Sodium 326mg | 14% |
| Total Carbohydrate 17.9g | 7% |
| Dietary Fiber 4.1g | 14% |
| Total Sugars 8.5g | |
| Protein 14.8g | |
| Vitamin D 0mcg | 0% |
| Calcium 90mg | 7% |
| Iron 3mg | 19% |
| Potassium 262mg | 6% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
Nutrition
Calories: 181kcal