Photo by Scott Suchman and food styling by Lisa Cherkasky; for The Washington Post
These delectable chicken skewers, bold with the spicy flavors of a jerk marinade, get a cooling counterbalance from a cucumber-grape salsa served alongside. The amount of hot peppers called for here delivers a medium level of spiciness; use more or less to adjust to your preference. To make this recipe go faster, prep the ingredients while soaking the skewers.
The chicken needs to marinate for at least 2 hours and up to 12 hours before cooking. If using wooden skewers, they need to be soaked in water for at least 20 minutes.
Jerk Chicken Skewers with Cucumber Grape Salsa
Ingredients:
1 small yellow onion (5 ounces), coarsely chopped
2 Scotch bonnet or habanero peppers, or to taste (see headnote), seeded
3 garlic cloves
One (1-inch) piece fresh ginger, coarsely chopped
3 tablespoons neutral oil, such as avocado or canola, divided, plus more as needed
4 tablespoons fresh lime juice (from 2 to 3 limes), divided
2 tablespoons reduced-sodium soy sauce
1 tablespoon fresh thyme leaves
1 tablespoon plus 1 teaspoon honey, divided
1 1/2 teaspoons ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon plus 1/8 teaspoon fine salt, divided
1/2 teaspoon plus 1/8 teaspoon freshly ground black pepper, divided
1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1 1/2-inch chunks
1 cup (5 1/4 ounces) seedless red grapes
1 medium English cucumber (9 ounces), seeded and finely diced (1 1/4 cups)
3 tablespoons finely diced red onion
2 tablespoons finely chopped fresh cilantro leaves
Directions:
In a food processor or mini (personal) food blender, combine the yellow onion, Scotch bonnet peppers, garlic, ginger, 2 tablespoons of the oil, 2 tablespoons of the lime juice, the soy sauce, thyme, 1 tablespoon of the honey, the allspice, nutmeg and 1/2 teaspoon each of the salt and pepper, and process until smooth.
In a medium bowl, combine the chicken with the onion mixture, cover and refrigerate for at least 2 hours and up to 12 hours.
When ready to cook, if using wooden skewers, soak 8 of them in water for at least 20 minutes.
Chop the grapes to the size of the cucumber dice, then transfer to a medium bowl. Add the cucumber and red onion, and stir until combined. In a small bowl, whisk together the remaining 1 tablespoon of oil, 2 tablespoons of lime juice, 1 teaspoon of honey and 1/8 teaspoon each of salt and pepper. Pour the dressing over the cucumber mixture and toss to combine. If not using right away, refrigerate until needed. Right before serving, stir in the cilantro.
Set a large sheet pan near your workspace. Thread 4 pieces of the chicken onto the skewers, transferring them to the sheet pan as you work. Set a grill pan over medium-high heat until hot, or preheat a grill. Brush with oil and, working in batches as needed to avoid overcrowding, add the chicken skewers. Reduce the heat to medium and cook until the chicken is nicely browned and cooked through, and grill marks form, 4 to 5 minutes per side.
Serve warm, with the salsa alongside.
Makes 4 servings
Serving size: 2 skewers and 1/2 cup salsa
Per serving
Calories 305; Total Fat 8 g (Sat Fat 1 g); Protein 40 g; Carb 18 g; Fiber 2 g; Cholesterol 124 mg; Sodium 331 mg; Total Sugar 11 g (including 6 g added sugar)
