Jerk Chicken Skewers (or Tempeh) with Peaches and Red Onion

• AUTHOR: SYLVIA FOUNTAINE | FEASTING AT HOME BLOG
• PREP TIME: 20
 
• MARINATION TIME: 20
 
• COOK TIME: 20
• TOTAL TIME: 1 HOUR
 
• YIELD: 12 SKEWERS- SERVES 6 1X

DESCRIPTION

These grilled jerk chicken skewers with peaches are sweet, smoky, and spicy with a Caribbean-inspired marinade, juicy chicken thighs, red onion, and caramelized summer peaches.  Can be vegetarian main dish with tempeh.

I used boneless chicken breasts cut into chunks and cooked indoors  - medium broiler for 8 minutes, turn then maybe 5-6 minutes.  The peaches weren't sweet to begin with, but were great after pouring marinade over them before broiling. 

I marinated and prepared a separate dish with quarters of tempeh - didn't bother to put them on skewers.  Put onion and peach slices in the pan.  Would pour more marinade over it before broiling next time. 

Looks good, smells good! 

INGREDIENTS

• 8-12 wood skewers, soaked
• 2 lbs chicken (boneless, skinless chicken thighs)
• 3 peaches, sliced into wedges
• 1 red onion, sliced into 1/2 inch wedges
• a handful of cilantro for garnish
• lime wedges for garnish

Marinade Ingredients:

• 1/8 cup olive oil
• 1/8 cup soy sauce
• 1/4  cup lime juice ( 2 limes), more for garnish
• 1/4 cup honey
• 2 tablespoons apple cider vinegar
• 4 cloves of garlic
• 1 tablespoon fresh ginger, thinly sliced across the grain
• 1- 2 Scotch bonnet peppers, habaneros, or jalapeños, chopped in half, seeds removed (use gloves)
• 1 fat shallot, chopped (or 1/4 cup red onion)
• 1 tablespoon fresh thyme leaves (or 1/2 tablespoon dried thyme)
• 1 teaspoon salt
• 2 teaspoons freshly ground black pepper
• 2 teaspoons ground allspice
• 1/2 tsp cinnamon
• 1/2 tsp ground nutmeg

Cook Mode Prevent your screen from going dark

INSTRUCTIONS

1. Soak the skewers in water if using wood skewers.
2. Make the Marinade. Place all the marinade ingredients in the blender, and blend until relatively smooth.
3. Marinate the chicken. Cut chicken into 1 1/2 inch pieces and place in a medium bowl. Pour the marinade over the chicken and mix to coat well. Let it sit for 20 minutes or up to 1 hour. ( The longer you marinate, the spicier they will become.)
4. Pre-heat the grill to medium-high.
5. Make the Skewers. Slice the peaches and onions into ¾-inch thick wedges. Using gloves, (the marinade is spicy and may sting) skewer the chicken, peaches and onion. The marinade will naturally get on the peaches, which is a good thing.
6. Note: Any remaining marinade can be heated in a small saucepan until hot (to kill any bacteria in the chicken), then used to baste the skewers (peaches, onions). This is optional, but tasty. 
7. Grill. Place on the hot grill, and grill until all sides are nicely seared with grill marks. Turn the heat down to medium-low or low, then close the lid and let the chicken cook until the internal temperature reaches 175F.
8. Serve. Place on a platter, squeeze with lime, and garnish with lime or orange slices and sprinkle with cilantro.

NOTES

You may need a pair of kitchen gloves when skewering- the marinade can be spicy.

Leftovers will keep in an airtight container in the refrigerator for up to 4 days. Reheat in a 350F oven, in a single layer, until they reach 145F, or microwave.

Scotch bonnets are quite spicy- so if unfamiliar, go light. You can also use a mix of peppers.

NUTRITION

• Serving Size: Two skewers
• Calories: 343
• Sugar: 22 g
• Sodium: 602.3 mg
• Fat: 9.2 g
• Saturated Fat: 1.7 g
• Carbohydrates: 30.1 g
• Fiber: 3.5 g
• Protein: 36.5 g
• Cholesterol: 110.3 mg

Find it online: https://www.feastingathome.com/grilled-jerk-chicken-and-peach-skewers/ 

Coconut Rice

https://www.allrecipes.com/recipe/56059/asian-coconut-rice/?print=

Meant to make this but forgot to use coconut milk instead of water - try next time! 

This coconut rice is perfect! I tried many different ways to duplicate my favorite restaurant's coconut rice after they went out of business. It's delicious topped with toasted coconut and chopped cilantro.

Prep Time: 

5 mins

Cook Time:

 

25 mins

Total Time:

 

30 mins

Servings:

 

4 

Ingredients

• 1 ½ cups uncooked jasmine rice

• 1 (14 ounce) can light or full-fat coconut milk, well shaken and stirred

• 1 ¼ cups water

• 2 teaspoons sugar

• 1 ½ teaspoons kosher salt

• 1 teaspoon coconut oil

Directions

1. Gather the ingredients.

2. Place rice in a fine mesh strainer, and rinse with cold water, stirring rice using your fingers to remove excess starch, until water from rice runs clear, about 1 minute.

3. Place rinsed rice, coconut milk, water, sugar, and salt in a medium saucepan; stir until sugar dissolves, about 1 minute.

4. Bring mixture in saucepan to a boil over medium heat. Cover, reduce heat to low, and simmer, undisturbed, for 11 minutes. Turn off heat; steam, covered, until rice is tender and liquid is absorbed, about 10 minutes. Uncover and gently stir in coconut oil.

5. Enjoy!

Cook’s Note

You can add pandan leaves to the cooking water for a more traditional flavor. Tie 2 to 3 leaves into a knot and add them to the water just before the rice cooks; remove the leaves once the rice is finished.

Top with chopped cilantro and toasted coconut for extra flavor and texture.

Nutrition Facts 

           

calories453

total carbohydrate 61g dietary fiber 2g total sugars 1g protein7g total fat 21g saturated fat 19g vitamin c 1mg sodium 54mg calcium 20mg iron 4mg potassium 216mg 

Asian Style Broccoli

https://wondermomwannabe.com/asian-style-broccoli/#recipe

Didn’t prepare this according to instructions, so will try again.  Steamed instead of cooked, and lost the extra sauce into the steaming water :-(.  Also forgot to sprinkle with sesame seeds.  

INGREDIENTS

  

• ▢ 4 cups broccoli florets
• ▢ 3 tablespoons soy sauce
• ▢ 1 tablespoon sesame oil
• ▢ 1 teaspoon rice vinegar
• ▢ 1 tablespoon brown sugar
• ▢ 1 tablespoon olive oil
• ▢ 3-4 cloves garlic smashed and chopped 
• ▢ 2 teaspoons sesame seeds

INSTRUCTIONS

 

• Mix the soy sauce, rice vinegar, sesame oil, and brown sugar together in a small bowl.
  3 tablespoons soy sauce, 1 tablespoon sesame oil, 1 teaspoon rice vinegar, 1 tablespoon brown sugar
• Grab a larger bowl and add in the broccoli and the soy sauce mix. Stir so it's well coated.
  4 cups broccoli florets
• Put oil in a skillet and heat on medium heat.
  1 tablespoon olive oil
• Once the oil and the skillet are hot, add in the chopped garlic and cook for about 1 minute.
  3-4 cloves garlic
• Next put the broccoli in and cook for 8-10 minutes, stirring every once in a while.
• Remove and sprinkle with sesame seeds.
  2 teaspoons sesame seeds

NUTRITION

Calories: 122kcalCarbohydrates: 11gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 786mgPotassium: 334mgFiber: 3gSugar: 5gVitamin A: 567IUVitamin C: 82mgCalcium: 62mgIron: 1mg