Caribbean Citrus Habanero Chicken Skewers
Prep: 15 minutes
Cook: 45 minutes
Yields: 4 servings
Get ready to ignite your taste buds with these mouth-watering Caribbean Citrus Habanero Chicken Skewers. The combination of juicy chicken, sweet pineapple, crunchy peppers, and onions, all smothered in a zesty citrus habanero marinade, will leave you craving for more.
First, let’s talk about the marinade. It’s a beautiful blend of orange juice, soy sauce, honey, garlic, and a hint of El Yucateco Caribbean habanero hot sauce. Don’t worry, it’s not too spicy, just a perfect balance of sweet and heat. If you’re concerned about the heat level, you can always adjust the amount of hot sauce to your liking.
Now, let’s get started. Cut your chicken into 1-inch pieces and place them in a large bowl. Pour the marinade over the chicken and mix well to coat. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours. The longer it marinates, the more flavorful it will be.
While the chicken is marinating, prepare your skewers. If using wooden skewers, soak them in water for 20-30 minutes to prevent them from burning on the grill. Thread the marinated chicken, onions, peppers, and pineapple onto the skewers, leaving a little space between each piece.
Preheat your grill to medium-high heat. Brush the grates with oil to prevent sticking. Place the skewers on the grill and cook for 10-12 minutes, turning occasionally, or until the chicken is cooked through and slightly charred.
While the skewers are cooking, prepare the basting sauce. Reserve 1/3 cup of the marinade before adding the chicken. If you forgot to reserve the marinade, you can strain the marinade from the chicken and boil it for 10 minutes to kill any bacteria. Brush the skewers with the basting sauce during the last few minutes of cooking.
Once the skewers are cooked, remove them from the grill and let them rest for a few minutes. Serve hot and enjoy the flavors of the Caribbean.
These skewers are perfect for a summer meal or a party. You can serve them with a side of pineapple coconut cashew rice or slow cooker roasted mushrooms. The possibilities are endless.
Printable Recipe
Ingredients
- 1 lb chicken breast, cut into 1-inch pieces
- 1/2 cup orange juice
- 1/4 cup soy sauce
- 1/4 cup honey
- 3 cloves garlic, minced
- 1 tablespoon El Yucateco Caribbean habanero hot sauce
- 1 onion, cut into chunks
- 1 bell pepper, cut into chunks
- 1 cup pineapple chunks
- skewers (wooden or metal)
Instructions
- 1. Cut the chicken into 1-inch pieces and place them in a large bowl.
- 2. Pour the marinade (orange juice, soy sauce, honey, garlic, and El Yucateco Caribbean habanero hot sauce) over the chicken and mix well to coat.
- 3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
- 4. Prepare your skewers. If using wooden skewers, soak them in water for 20-30 minutes.
- 5. Thread the marinated chicken, onions, peppers, and pineapple onto the skewers, leaving a little space between each piece.
- 6. Preheat your grill to medium-high heat and brush the grates with oil to prevent sticking.
- 7. Place the skewers on the grill and cook for 10-12 minutes, turning occasionally, or until the chicken is cooked through and slightly charred.
- 8. Prepare the basting sauce by reserving 1/3 cup of the marinade before adding the chicken. Brush the skewers with the basting sauce in the last few minutes of cooking.
- 9. Once cooked, remove the skewers from the grill and let them rest for a few minutes before serving.
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