Food Network: Jerked Chicken Kabobs

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Jerked Chicken Kabobs
Recipe courtesy Guy Fieri

Ingredients
1 tablespoon ground nutmeg
1 tablespoon ground allspice
1 tablespoon cinnamon stick
1 red onion, chopped
3 green onions, chopped
1/4 cup extra-virgin olive oil
1 cup freshly squeezed orange juice
1/4 cup soy sauce
1/4 cup fresh thyme sprigs
1 lime, juiced
3 garlic cloves
1 Scotch bonnet pepper
1 (2-inch) piece fresh ginger, peeled
Salt and pepper
2 pounds boneless skinless chicken breasts, cut into 1 1/2-inch pieces

Mango Salsa, recipe follows

Instructions
In a food processor, combine all ingredients except chicken; puree until
smooth. Add all but 1/4 cup of the mixture in a 1 gallon plastic sealable bag. Add the chicken to
the bag and let marinate in the refrigerator for 1 to 2 hours.

Heat grill to medium-high. Skewer chicken pieces and grill on 1 side for about 5 minutes. Flip and
grill the other side until cooked through and grill marks appear.

Top with the Mango Salsa and serve with 1/4 cup reserved (unused) marinade as a dipping sauce.

Mango Salsa:
2 tablespoons brown sugar
3 tablespoons freshly squeezed lime juice

1/2 teaspoon hot sauce
1 tablespoon minced ginger
1 mango, diced
1 English cucumber, diced
2 green onions, diced

In a medium bowl, combine sugar, lime juice, hot sauce, and ginger. Mix thoroughly and add the
remaining ingredients. Toss and refrigerate for 1 hour.