There's nothing like the grill; it portends summer and all the joy that entails, yes, but it's also the flavors. The grill imparts a smoky, charred oomph to whatever touches its grate. It can't be replicated or reproduced. Here, the magic is augmented by the smoldering sweet tang of the jerk sauce, brushed on the cooked skewers. The zucchini and bell pepper are rubbed with delightful mojito-lime oil, then also sacrificed to the grill gods, resulting in pure delight. As long as the summer sun remains in the sky, we'll keep the grill ready.
Stem, seed, remove ribs, and cut red bell pepper into 2" pieces.
Trim zucchini ends and cut into 1" slices on an angle.
Place red bell pepper and zucchini in a mixing bowl with seasoning blend and 1 Tbsp. olive oil. Massage oil and seasoning into vegetables. Set aside at least 5 minutes.
Halve lime. Quarter one half and juice remaining half.
Mince cilantro (no need to stem).
Prepare the Chicken
Pat chicken breasts dry and, on a separate cutting board, cut into 1" pieces. Season pieces with a pinch of salt and pepper and drizzle with 1 tsp. olive oil.
Thread chicken pieces onto skewers evenly, leaving space between pieces. There should be about three pieces per skewer.
Grill the Vegetables
Lightly coat grill or grill pan with cooking spray. When using an outdoor grill with enough room, feel free to cook all elements at once.
Working in batches if necessary, place zucchini and red bell pepper on hot grill. Cook until lightly charred, 3-4 minutes per side.
Remove vegetables to a plate and tent with foil. Keep grill over medium heat.
Grill the Chicken
Lighty coat grill or grill pan again with cooking spray.
Working in batches if necessary, place chicken skewers on hot grill. Cook until chicken reaches a minimum internal temperature of 165 degrees, 4-5 minutes per side.
Remove from grill. Spoon or brush jerk sauce on cooked chicken.
Make Lime Crema and Finish Dish
In another mixing bowl, combine 1 tsp. lime juice and sour cream.
Plate dish as pictured on front of card, garnishing vegetables with cilantro. Squeeze lime wedges over to taste. Serve lime crema on the side for dipping. Bon appétit!