Yield: 12 skewers
Prep: 1 hour 30 minutes
Total: 1 hour 50 minutes
3 lbs Boneless Skinless Chicken Thighs (cut into large cubes or strips)
2 Tbsp. Dark Brown Sugar
1 Tbsp. Freshly Cracked Black Pepper
1 tsp. Salt
2 tsp. Ground Allspice
2 tsp. Ground Cinnamon
2 tsp. Ground Ginger (fresh is even better)
½ tsp. Ground Nutmeg
½ tsp. Cayenne Pepper
½ tsp. Cumin
1 c. Olive Oil
1 Large Shallot (roughly diced)
3 Garlic Cloves (roughly minced)
3 Scotch Bonnet Peppers (seeds removed & roughly diced)
2 Limes (cut into 12 lime wedges_
- In a large bowl, stir brown sugar, black pepper, salt, allspice, cinnamon, ginger, nutmeg, cayenne pepper & cumin until well combined. Add in the chicken cubes (or strips) and massage all of the spices onto the chicken. Ensure every piece is coated in the dry spice mix.
- Using a food processor, pulse together the olive oil, shallot slices, minced garlic, & scotch bonnet peppers until a chucky puree has formed. Spoon 2 heaping tablespoons of the spicy puree into the bowl with the chicken, and reserve the rest in an airtight container placed in the refrigerator.
- Massage the spicy puree all over the spiced chicken, cover, and place in the fridge. Allow the chicken to marinade for 1 - 2 hours.
- Soak bamboo skewers in warm water for 30 minutes, then thread the chicken onto the skewers. I made a point to puncture each piece of chicken 2 to 3 times, creating a ribbon-like effect, to best ensure none of the chicken would fall.
- On a medium-high heat, grill the skewers on a lightly greased grill for 20 minutes. Be sure to turn the skewers every 4 minutes.
- As soon as the skewers are finished cooking, brush each skewer with the reserved spicy puree, sprinkle a small amount of finishing salt, and serve with a lime wedge.