Jerk Chicken Skewer with Jerk Sauce

• 1 pound boneless skinless chicken breast, pounded thin
• 1 small white onion, chopped
• 3/4 cup chopped scallion
• 3 teaspoons chopped fresh thyme
• 1 1/2 teaspoons ground pimento seeds (allspice berries)
• 3/4 teaspoon ground nutmeg
• 3/4 teaspoon ground cinnamon
• 1 habanero pepper, chopped For less heat use a milder pepper like poblano or jalapeno
• 4 teaspoons brown sugar
• 1 teaspoon salt
• 1 teaspoon pepper
• 20 (6-inch) bamboo skewers, soaked in water
• Jerk Sauce
• 3/4 cup mango puree
• 2 plum tomatoes, seeded

1. Cut the chicken into 20 thin strips, about the size of your small finger.
2. Thread onto 1end of each skewer and place into a bowl until marinade is ready.
3. Keep the bamboo handles all on 1 side so as not to touch the marinade when it is added.
4. In a food processor, place the rest of the ingredients and blend until smooth.
5. Pour 1/2 the marinade over the chicken only, trying not to touch the skewers.
6. Make sure to coat the chicken entirely.
7. Let sit in the refrigerator for at least 2 hours.
8. Place over medium heat until thickened and the tomato has broken down, about 30 minutes.
9. Puree, if desired for a smoother consistency.
10. Let cool and serve with the chicken skewers when they are ready.
11. To finish, place the chicken end of the skewers over a hot, well-oiled grill and cook about 3 minutes per side.
12. Time might vary depending on how hot the grill is or how thick the chicken is.
13. If a grill is not available, you can place under a broiler for about the same time.
14. Serve with the jerk sauce.

chicken, white onion, scallion, thyme, ground pimento seeds, ground nutmeg, ground cinnamon, pepper, brown sugar, salt, pepper, bamboo skewers, sauce, mango puree, tomatoes

Taken from www.foodnetwork.com/recipes/jerk-chicken-skewer-with-jerk-sauce-recipe.html (may not work)