Big M's Barbadian Chicken Skewers

Big M's Barbadian Chicken Skewers

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"Oh yeah, here it is, spicy, moist and full of fruity sweet flavour!"
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1 d 40 m servings 377 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 377 kcal
  • 19%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 39.6g
  • 13%
  • Protein:
  • 29.5 g
  • 59%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 102 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Place garlic, onion, habanero peppers, green 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, molasses, and lime zest and juice. Place chicken in bowl, and turn to coat. Cover, and marinate for 24 hours.
  2. Preheat grill for high heat.
  3. Remove meat from marinade, and thread onto skewers. Boil marinade in a small saucepan for at least 3 minutes.
  4. Brush 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.



Thoroughly did NOT enjoy this. Although my husband says it's O.K.

I served this new recipe to a bunch of our friends at a BBQ this summer and it was a giant hit. The ingredients were different but blended so well and kept the chicken very moist and tender, th...

WOW!!! Thats' what everyone commented on this recipe. Only thing I changed was less habenaro, and more rum. Also, I marinated them for 3 days before throwing them on the grill

Tasted just like Jamaican jerk chicken. When I made mine, I added less habenero than was called for and it was still plenty spicy. I think the full amount would be too much.

I added some coconut cream to this recipe and it was delicious - a real taste of the Carribean!

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