Grilled Jerk Chicken Kebabs

with lime crema, charred peppers, and zucchini

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Soy

Calories Conscious
Carb Conscious
A note about serious food allergies

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.

In Your Box (serves 2)

  • 1 Red Bell Pepper
  • 2 Zucchini
  • 2 tsp. Mojito Lime Seasoning
  • 1 Lime
  • ¼ oz. Cilantro
  • 2 Boneless Skinless Chicken Breasts
  • 6 6" Wooden Skewers
  • Info
    2 oz. Sour Cream
  • Info
    2 fl. oz. Jerk Sauce
  • Nutrition (per serving)

  • Calories
    427
  • Carbohydrates
    18g
  • Fat
    19g
  • Protein
    42g
  • Sodium
    1649mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Grill Pan or Outdoor Grill
  • 2 Mixing Bowls

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Stem, seed, remove ribs, and quater red bell pepper. Trim zucchini ends and quarter lengthwise. 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).

  • Step 2 - Prepare the Chicken
    2

    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.

  • Step 3 - Grill the Vegetables
    3

    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.

  • Step 4 - Grill the Chicken
    4

    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.

  • Step 5 - Make Lime Crema and Finish Dish
    5

    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!