Go Back

Fourth of July Fountain of Youth Datil Pepper Chicken Kabobs

Prep Time 30 mins
Cook Time 20 mins
Marinate 2 hrs
Cuisine Chicken & Poultry
Servings 6

Ingredients
  

  • 4 skinless, boneless, chicken breast halves, cut into 1/2 inch cubes
  • 1 large onion, quartered
  • 1 large zucchini, cut into 1/2 inch chunks
  • 2 bell peppers (red, green or yellow), cut into 1 inch pieces
  • 10-12 mushrooms – at least one per skewer
  • 2-4 Tablespoons Old St Augustine Datil Jerk Jamaican Seasoning Blend  
  • 1 cup Old St Augustine Fountain of Youth Datil Marinade  divided (1/2 cup each for vegetables and chicken
  • If using wooden skewers, be sure to soak in water for at least 20 to 30 minutes to prevent them from catching on fire.

Instructions
 

  • Place a large zip top bag inside a large bowl.
  • Prepare the vegetables by rinsing under running water to remove any germs, and pat dry with a paper towel.
  • Cut vegetables into pieces large enough to place on skewers, then place into the zip top bag.  Small to medium sized mushrooms can remain whole, but larger ones may need to be cut in half.
  • Sprinkle the vegetables with 1-2 Tablespoons Old St Augustine Datil Jerk Jamaican Seasoning
  • Pour 1/2 cup of Old St Augustine Fountain of Youth Datil Marinade into the bag, remove all the air and close the bag tightly.
  • Gently massage the bag to ensure that all the vegetables are coated in the marinade and Datil Jerk.
  • Place the bowl with the vegetables into the refrigerator until ready to use.. If marinating more than 30 minutes, massage the vegetables in the marinade several times to make sure that the marinade is evenly distributed.
  • Trim fat from chicken breasts and cut into 1/2 inch chunks and season with 1-2 Tablespoons Old St Augustine Datil Jerk Jamaican Seasoning
  • Place another large zip top bag into a large bowl.  Place the chicken into the zip top bag.
  • Pour 1/2 cup Old St Augustine Fountain of Youth Datil Marinade in the bag to coat all the chicken pieces.  (Approximately 1/2 to 3/4 cup) and remove all the air from the bag.  Remove all the air and close the bag tightly.
  • Gently massage the chicken to ensure that all the pieces are coated with the marinade and Datil Jerk.
  • Place the bowl in the refrigerator for 30 minutes to 2 hours.  If marinating more than 30 minutes, massage the chicken in the marinade several times to make sure that the marinade is evenly distributed.
  • Thoroughly clean all surfaces, including the cutting board, knife, and kitchen counters, with soap and hot water or a solution of 10 parts water to 1 part bleach to disinfect.  Make sure to wash your hands and under your fingernails to remove any germs from the chicken that may be lurking there.
  • Once you are ready to assemble the kabobs, remove the meat and vegetables from the refrigerator, and alternately place chicken and vegetables on the skewers.
  • Discard the marinade.
  • Let the kabobs rest and come to room temperature.
  • Meanwhile, prepare the grill.
  • Grill the kabobs approximately 15 minutes, turning several times until chicken is cooked through.  Chicken should be 160 degrees internally and the juices should run clear.