Trunk Bay may be well known for tranquil waters and idyllic shores, but it also have a vibe that is anything but boring. You’ll find brightly colored architecture, lively streets and, most of all, exciting flavors like this tangy, sweet and spicy Jerk Chicken Brochette. This recipe is courtesy of Princess Cruises. Makes 5 servings.
- 2 pounds boneless, skinless chicken breast cut into 1 ½ inch pieces
- 2 green or red peppers (or one of each) cut into 1 ½ inch pieces
- 2 yellow onions, cut into 1 ½ inch wedges
- 2 ripe mangos, peeled and sliced
- 1 English cucumber, sliced
- 2 tablespoons jerk seasoning
- Juice from 1 lemon
- 2 tablespoons olive oil
- 2 tablespoons dark rum
- 1 tablespoon molasses
FOR PEPPER LIME SAUCE:
- 1 cup apricot preserves
- ¼ cup water
- Juice of 1 lime, plus 1 tablespoon lime zest
- 1 scotch bonnet pepper, deseeded and finely chopped
HOW TO MAKE:
Combine all marinade ingredients in a shallow glass bowl. Add the chicken cubes and toss to coat. Cover and refrigerate for an hour. Toss the pieces again and then return to the refrigerator for another hour. Allow the chicken to sit out for 20 minutes prior to cooking.
While the chicken marinates, combine the Pepper Lime sauce ingredients in a small saucepan. Bring to a boil and simmer for 10 minutes, uncovered. Allow to cool. If too thick, add a little bit of water.
To assemble, you’ll need 10 skewers that are 8-10 inches long. If wood, soak for 30 minutes prior to assembly and grilling.
Heat grill or grill pan to high heat.
Thread chicken, peppers and onion wedges onto skewers. Shake off excess marinade before placing on hot grill. Cook for 10 minutes, turning a few times to make sure chicken is cooked through. If any of the chicken starts to burn, move that skewer to a cooler part of the grill or reduce the heat. Once fully cooked, serve with the mango slices.