Ingredients
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1 (6 oz) can frozen Orange Juice
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½ cup freshly squeezed Lime Juice
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½ cup Soy Sauce
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½ cup Apple Cider Vinegar
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½ cup Olive Oil
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2 tbsp granulated Garlic
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1 tbsp ground Cinnamon
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1 tbsp ground Allspice
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1 tbp ground Cloves
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1 tsp dried Thyme
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1 cup chopped Scallions
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1 small, whole habanero Habanero
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Hot Sauce
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8 boneless, skin-on Chicken
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3 tbsp packed light Brown Sugar
Directions
This recipe is definitely not a montana dish by origin. In fact, you can find some version of jerked chicken skewers just about anywhere in the world. If you look at some of the marinades that I use for some of the Cuban recipes in this book you can see the similarities to Caribbean cooking.
I prefer to use boneless, skin-on chicken thighs for my recipe because thigh meat is juicier and tends not to dry out as quickly as chicken breasts. You can also substitute beef, pork, duck breasts, and even wild game; it’s all in the marinade. These go great with Curried Coleslaw.
Steps
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1
Done
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In a large bowl, whisk together the orange juice, lime juice, soy sauce, vinegar, olive oil, garlic, cinnamon, allspice, cloves, thyme, scallions, habañero, 1 cup of water, and hot sauce to taste. Add the chicken thighs and toss to coat. Refrigerate the chicken in the marinade for 24 hours. |
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2
Done
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Preheat your gas or charcoal grill to medium-high heat. Prior to grilling, if using bamboo skewers, soak them in water for 30 minutes. |
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3
Done
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Skewer the pieces of chicken, setting them aside while the grill heats. Drain the marinade into a small saucepan, thin the mixture with 1 cup of water, and bring it to a boil. Reduce the heat to low while you grill the chicken. Place the chicken over the hot fire and cook, turning frequently, for 5 to 7 minutes. Stir the marinade occasionally and add the brown sugar, reducing by half to a thick consistency. The sugar in the marinade can burn quickly so keep a close watch. |
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4
Done
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Serve each skewer drizzled with the reduced sauce over a bed of coleslaw. |
