Jamaican Jerk-Style Chicken Skewers with Spicy Orange Dipping Sauce
By America's Test KitchenPublished on June 24, 2009
Yield
Serves 10 to 12 (Makes about 30 skewers)
Ingredients
Chicken
1 ½ pounds boneless, skinless chicken breasts (about 3 large), trimmed¼ cup vegetable oil 2 tablespoons molasses 2 scallions, sliced thin1 tablespoon minced fresh thyme leaves 1 tablespoon grated zest from 1 lime1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)1 ½ teaspoons salt 1 teaspoon ground allspice ½ habanero chile, seeds and ribs removed, chile minced (see note)¼ teaspoon ground black pepperDipping Sauce
1 cup orange marmalade ¼ cup juice from 2 to 3 limes, plus more as needed3 tablespoons warm water, plus more as needed1 scallion, minced½ habanero chile, seeds and ribs removed, chile minced (see note)½ teaspoon table salt ⅛ teaspoon black pepperBefore You Begin
Thirty 6-inch-long bamboo skewers are required for this recipe. Do not let the chicken marinate for longer than 24 hours or its texture will turn mushy. For more heat in the marinade and/or dipping sauce, include the habanero seeds and ribs when mincing.
Instructions
- Freeze the chicken for 30 minutes. Slice the chicken diagonally into 1/4-inch-thick strips. In a medium bowl, whisk together all of the marinade ingredients. Add the marinade to a large zipper-lock bag along with the chicken. Seal shut, toss to coat, and refrigerate for at least 1 hour and up to 24 hours (see note).
- Mix the marmalade, lime juice, water, scallion, habanero, 1/2 teaspoon salt, and 1/8 teaspoon pepper together in a small bowl. If the sauce seems too thick, thin with warm water, adding a tablespoon at a time until the desired consistency is reached. Season with lime juice, salt, and pepper to taste. (The sauce can be refrigerated in an airtight container for up to 3 days; bring to room temperature before serving.)
- Meanwhile, adjust an oven rack 6 inches from the broiler element and heat the broiler. Line a broiler pan bottom with foil and cover with the broiler pan top; coat the broiler pan top with nonstick cooking spray. Following the illustrations below, weave each piece of chicken onto an individual skewer, lay the skewers on the broiler pan top, and cover the skewer ends with foil, making sure not to cover the chicken. Broil until the meat is lightly browned and fully cooked through, 5 to 7 minutes. Serve with the dipping sauce.
for the chicken
for the dipping sauce
Yield
Serves 10 to 12 (Makes about 30 skewers)Ingredients
Chicken
1 ½ pounds boneless, skinless chicken breasts (about 3 large), trimmed
¼ cup vegetable oil
2 tablespoons molasses
2 scallions, sliced thin
1 tablespoon minced fresh thyme leaves
1 tablespoon grated zest from 1 lime
1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
1 ½ teaspoons salt
1 teaspoon ground allspice
½ habanero chile, seeds and ribs removed, chile minced (see note)
¼ teaspoon ground black pepper
Dipping Sauce
1 cup orange marmalade
¼ cup juice from 2 to 3 limes, plus more as needed
3 tablespoons warm water, plus more as needed
1 scallion, minced
½ habanero chile, seeds and ribs removed, chile minced (see note)
½ teaspoon table salt
⅛ teaspoon black pepper
Test Kitchen Techniques
Ingredients
Chicken
1 ½ pounds boneless, skinless chicken breasts (about 3 large), trimmed
¼ cup vegetable oil
2 tablespoons molasses
2 scallions, sliced thin
1 tablespoon minced fresh thyme leaves
1 tablespoon grated zest from 1 lime
1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
1 ½ teaspoons salt
1 teaspoon ground allspice
½ habanero chile, seeds and ribs removed, chile minced (see note)
¼ teaspoon ground black pepper
Dipping Sauce
1 cup orange marmalade
¼ cup juice from 2 to 3 limes, plus more as needed
3 tablespoons warm water, plus more as needed
1 scallion, minced
½ habanero chile, seeds and ribs removed, chile minced (see note)
½ teaspoon table salt
⅛ teaspoon black pepper
Test Kitchen Techniques
Ingredients
Chicken
1 ½ pounds boneless, skinless chicken breasts (about 3 large), trimmed
¼ cup vegetable oil
2 tablespoons molasses
2 scallions, sliced thin
1 tablespoon minced fresh thyme leaves
1 tablespoon grated zest from 1 lime
1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
1 ½ teaspoons salt
1 teaspoon ground allspice
½ habanero chile, seeds and ribs removed, chile minced (see note)
¼ teaspoon ground black pepper
Dipping Sauce
1 cup orange marmalade
¼ cup juice from 2 to 3 limes, plus more as needed
3 tablespoons warm water, plus more as needed
1 scallion, minced
½ habanero chile, seeds and ribs removed, chile minced (see note)
½ teaspoon table salt
⅛ teaspoon black pepper
Test Kitchen Techniques
Why This Recipe Works
While developing our Jamaican Jerk-Style Chicken Skewers recipe, we froze boneless, skinless chicken breasts for 30 minutes to make them easier to slice evenly and thinly. After a number of tests, we learned that a very concentrated marinade, without much oil, worked best to maximize the flavor of the mild white meat. Looking for deep browning, we turned toward marinades with a high sugar content. The sugar promotes browning, which gives the meat an attractive, lacquered look in a brief amount of time under the broiler.
Before You Begin
Thirty 6-inch-long bamboo skewers are required for this recipe. Do not let the chicken marinate for longer than 24 hours or its texture will turn mushy. For more heat in the marinade and/or dipping sauce, include the habanero seeds and ribs when mincing.
Instructions
- Freeze the chicken for 30 minutes. Slice the chicken diagonally into 1/4-inch-thick strips. In a medium bowl, whisk together all of the marinade ingredients. Add the marinade to a large zipper-lock bag along with the chicken. Seal shut, toss to coat, and refrigerate for at least 1 hour and up to 24 hours (see note).
- Mix the marmalade, lime juice, water, scallion, habanero, 1/2 teaspoon salt, and 1/8 teaspoon pepper together in a small bowl. If the sauce seems too thick, thin with warm water, adding a tablespoon at a time until the desired consistency is reached. Season with lime juice, salt, and pepper to taste. (The sauce can be refrigerated in an airtight container for up to 3 days; bring to room temperature before serving.)
- Meanwhile, adjust an oven rack 6 inches from the broiler element and heat the broiler. Line a broiler pan bottom with foil and cover with the broiler pan top; coat the broiler pan top with nonstick cooking spray. Following the illustrations below, weave each piece of chicken onto an individual skewer, lay the skewers on the broiler pan top, and cover the skewer ends with foil, making sure not to cover the chicken. Broil until the meat is lightly browned and fully cooked through, 5 to 7 minutes. Serve with the dipping sauce.
for the chicken
for the dipping sauce
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