Wednesday, July 29, 2009

Jerk Chicken Kabobs and Sea World

To the right: This is my 4 yr old, ALexandra. She is the tiny one sitting in the middle with a HUGE grin.

This is my baby, Bailey Leland, she is 19 months. My lil read head.

The family and I went to Sea World this weekend and on our way home I was craving Bahama Breeze. Instead of dragging the sleepy little girls into a resturuant I decided to recreate our favorite dish at home.I love this spicy chicken dish. My husband wanted to eat right away. Which left no time for the chicken to marinade. I made the marinade and basted the chicken every few minutes and it turned out flavorful and wonderful.

To be honest, my husband asked for this dish once a week. We shall see........

Jerk Chicken Kabobs with Pineapple
adapted from (Jays Jerk Chicken)

2 lbs of chicken, butterflied and pounded pretty thin
1 meduim sized pineapple cut in bit sized pieces
1 onion, chopped
1 jalapeno pepper (I threw in the entire pepper minus the stem)
1 habenero (Seeded)
3/4 cup soy sauce
1/2 cup distilled white vinegar
1/4 cup vegetable oil
3 tablespoons brown sugar
1 tablespoon chopped fresh thyme
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
skewers, soaked in water

1. I added onions down to allspice into the food processor and processed until well combined and thick.
2. I added the chicken to the skewers by sticking it right threw the middle. I added the pineapple to each end. I brushed the chicken with the marinade every 5-10 minutes.
**For the kids I just salt and peppered a few skewers and did not baste them...They turned out perfect and they loved them.

We Have a Winner!!

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