JERKED CHICKEN KABOBS

By avpeters

Ingredients

• Mango Salsa:
• • 1 tablespoon ground nutmeg
• • 1 tablespoon ground allspice
• • 1 tablespoon cinnamon stick
• • 1 red onion, chopped
• • 3 green onions, chopped
• • 1/4 cup extra-virgin olive oil
• • 1 cup freshly squeezed orange juice
• • 1/4 cup soy sauce
• • 1/4 cup fresh thyme sprigs
• • 1 lime, juiced
• • 3 garlic cloves
• • 1 Scotch bonnet pepper
• • 1 (2-inch) piece fresh ginger, peeled
• • Salt
• • Pepper
• • 2 pounds boneless skinless chicken breasts, cut into 1 1/2-inch pieces
• • Mango Salsa, recipe follows
• • 2 tablespoons brown sugar
• • 3 tablespoons freshly squeezed lime juice
• • 1/2 teaspoon hot sauce
• • 1 tablespoon minced ginger
• • 1 mango, diced
• • 1 English cucumber, diced
• • 2 green onions, diced

Preparation

Step 1

In a food processor, combine all ingredients except chicken; puree until smooth. Add all but 1/4 cup of the mixture in a 1 gallon plastic sealable bag. Add the chicken to the bag and let marinate in the refrigerator for 1 to 2 hours.
Heat grill to medium-high. Skewer chicken pieces and grill on 1 side for about 5 minutes. Flip and grill the other side until cooked through and grill marks appear.
Top with the Mango Salsa and serve with 1/4 cup reserved (unused) marinade as a dipping sauce.

Mango Salsa:
In a medium bowl, combine sugar, lime juice, hot sauce, and ginger. Mix thoroughly and add the remaining ingredients. Toss and refrigerate for 1 hour.