Grilled Jerk Chicken Kebabs

These grilled jerk chicken kebabs are ideal for summer BBQ's. Loaded with warm spices and brightened up with pineapple and peppers this family-friendly dinner is always a hit.

📝 Ingredients

• 1 cup fresh cilantro, packed
• 5 green onions, trimmed, roughly chopped
• 1 red onion, quartered, cut into 2-inch pieces
• 3 garlic cloves, smashed
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lime juice, (from 2 limes)
• 3 tablespoons brown sugar
• 1 tablespoon dried thyme
• 1 tablespoon ground cinnamon
• 1 tablespoon paprika
• 1 tablespoon ground allspice
• 1 tablespoon kosher salt
• 1 teaspoon freshly cracked black pepper
• 1/2 teaspoon ground nutmeg
• 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 pineapple, cored and cut into 2-inch pieces
• 1 pound mini bell peppers, whole
• Coconut Rice, for serving (optional)

👨‍🍳 Instructions

1. 1Make the marinade.: In a blender, combine the cilantro, green onions, ¼ of the red onion, garlic, olive oil, lime juice, brown sugar, thyme, cinnamon, paprika, allspice, salt, pepper and nutmeg. Blend until smooth. Transfer the marinade to a large bowl or plastic zip-top bag.
2. 2Marinate the chicken.: Add the chicken to the marinade and toss to coat well. Let marinate for at least 2 hours or up to 4 hours in the refrigerator.
3. 3Heat the grill.: Preheat the grill on medium heat.
4. 4Assemble the kebabs.: Remove the chicken from the marinade and allow any excess to drip off. Thread the chicken, pineapple, bell peppers, and remaining red onion pieces onto 8 metal skewers, alternating ingredients evenly. Place the skewers on the grill and cook, rotating often, until the vegetables are tender and the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 12-15 minutes.
5. 5Serve the kebabs.: Serve kebabs, on or off the skewers, with coconut rice on the side, if desired.