About this recipe:These spicy, zesty chicken skewers are inspired by the hot, tropical nights in Barbados.
4 cloves garlic
1 onion, cut into 6 wedges
2 habanero or Scotch bonnet chillies, seeded
1 bunch spring onions, chopped into 2.5cm (1 in) pieces
1 tablespoon dried thyme
1 1/2 teaspoons ground allspice
3cm (1.5 in) piece fresh ginger root, peeled and minced
salt and freshly ground black pepper to taste
175ml (6 fl oz) rum
5 tablespoons treacle
4 limes, zested and juiced
4 skinless, boneless chicken breast fillets, cut into 3cm (1.5 in) pieces
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Method Prep:30min › Cook:10min › Ready in:40min
Place garlic, onion, chillies, spring onions, thyme, allspice and ginger into the bowl of a food processor; blend until smooth. Season to taste with salt and pepper. Transfer mixture to a large, non metallic bowl, and stir in rum, treacle, and lime zest and juice. Place chicken in bowl, and turn to coat. Cover, and marinate for 24 hours.
Preheat barbecue for high heat.
Remove meat from marinade, and thread onto skewers. Boil marinade in a small saucepan for at least 3 minutes.
Brush cooking grate with oil, and arrange skewers on hot grate. Slowly cook the chicken until slightly charred and cooked through, brushing with the marinade every time you turn the meat.
These were delicious - juicy, sweet, sour, aromatic! A freak monsoon over the weekend meant that I was unable to BBQ them, but slowly pan fry in the marinade instead. I used 5spice powder because I didn't have any allspice - if I were to make them again I would stick to allspice (as the substitute took over the rest of the flavours) and definately use the BBQ. - 29 Jun 2009