¼cupavocado oilor melted coconut oil or canola oil
juice of 1 lime
1inchpiece of gingerpeeled and thinly sliced
2habaneros or jalapeno pepperscut into large chunks, unseeded
1tablespoonmaple syrupor honey or agave
½teaspoonfreshly ground nutmeg
1lbboneless skinless chicken breastscut into 1" chunks
½fresh pineapplepeeled, cored and diced into 1" wedges
Place the oil, lime juice, peppers, ginger, maple syrup, and seasonings into a blender and blend until smooth.
Pour the marinade over the chicken and let sit in the refrigerator for at least 30 minutes and up to 4 hours.
If using wooden skewers, soak in water for 30 minutes.
Heat gas grill or charcoal grill to medium-high temperature.
Remove the chicken from the marinade and thread unto skewers, alternating with pieces of fresh pineapple. Discard the marinade.
Grill chicken for 6 minutes per side.
Marinate the chicken for at least 30 minutes for optimum flavor. Feel free to use jalapenos if you can not find habanero, or would like a less spicy result. You can also deseed the pepper to help control the heat as well. If you simply would like to have grilled jerk chicken, marinate boneless, skinless chicken breasts, or thighs in the marinade as directed. Grill over medium-high heat for 6-7 minutes per side.Feel free to skip the pineapple or add vegetables such as onions or peppers to kabobs.