A vibrant and flavorful dish combining marinated chicken with tropical fruits and vegetables, grilled to perfection.
Cut the limes in half and squeeze the juice into a food processor.
Roll the limes on the counter before cutting to release more juice.
Add the garlic, onion, scotch bonnet pepper, turmeric, allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper, water, cilantro, and cayenne pepper to the food processor.
Use gloves when handling the scotch bonnet pepper to avoid irritation.
Blend the ingredients until smooth.
Scrape down the sides of the processor to ensure even blending.
Reserve a quarter of the marinade for basting later.
Store the reserved marinade in the refrigerator until needed.
Place the chicken in a dish and pour the remaining marinade over it, ensuring it is fully coated.
Marinate the chicken for at least 2 hours for best flavor.
Soak wooden skewers in water for 30 minutes if using.
Soaking prevents the skewers from burning on the grill.
Cut the bell peppers, pineapple, and mango into bite-sized pieces.
Keep the pieces uniform in size for even cooking.
Thread the chicken, bell peppers, pineapple, and mango onto the skewers.
Alternate ingredients for a colorful presentation.
Preheat the grill to medium heat.
Clean the grill grates before preheating to prevent sticking.
Grill the skewers, turning frequently, for 10-15 minutes until the chicken is cooked through.
Use a meat thermometer to ensure the chicken reaches 165°F.
Brush the reserved marinade onto the skewers during the last 3 minutes of grilling.
This adds extra flavor and keeps the skewers moist.
Serve the skewers hot, garnished with fresh cilantro.
Pair with coconut rice or a fresh salad for a complete meal.
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