2scotch bonnet or habanero peppers seeded and veined
5garlic clovespeeled
2inchfresh gingerpeeled
½mediumspanish onion
1bunchthyme, stems and all
3tbspWorcestershire sauce
3tbspsoy sauce
½cupavocado or canola oil
¼cupbrown sugar
2½tspallspice
1tspground cinnamon
½tspground cloves
1tspkosher salt
2tbspfresh lime juice
zestfromone lime
Instructions
Roughly chop the first six ingredients for the jerk marinade, and toss them into a food processor. Add remaining ingredients and pulse until smooth, but chunky.
Cut the chicken into roughly 1" square pieces, they don't need to be exactly that size but close enough.
Place the chicken in a sealable plastic bag, pour the marinade over top of the chicken. Massage to ensure chicken is completely coated. Seal the bag and place the chicken in the refrigerator for at least 2 hours but preferably overnight.
Light your grill and set up for two zone cooking. While the grill is preheating, remove chicken from the refrigerator and assemble the Jamaican jerk chicken skewers. Discard any leftover marinade.
Place chicken over direct heat and allow the meat and veggies to char but not burn. Flip and turn the chicken often until desired level of charring has happened, usually about 10 minutes.
Move the chicken over to indirect heat and close the grill lid. Allow chicken to cook until the internal temperature reaches desired doneness as indicated by a reliable quick read thermometer. Usually about five minutes.
Remove the Jamaican jerk chicken skewers from the grill, garnish with chopped parsley and serve hot.