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Chicken Kebabs with peppers and onions on a cookie sheet

Chicken Kebabs with Spicy Rum Marinade


  • 1/2 cup dark rum
  • 2 tbsp lemon juice
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • 4 large cloves garlic minced
  • 1 to 2 jalapeƱo peppers seeded and minced
  • 1 tbsp minced fresh ginger
  • 1/2 tsp black pepper
  • 3 boneless skinless chicken breasts, cut into chunks
  • Veggies such as green and red peppers pineapple and onion*


  • Combine rum, lemon juice, soy sauce, sugar, garlic, jalapeno, ginger, and black pepper in small bowl.
  • Place chicken in resealable food storage bag.
  • Pour marinade over chicken. Press air out of bag and seal tightly. Turn bag over to completely coat chicken with marinade.
  • Refrigerate 4 hours or overnight, turning bag once or twice.
  • Drain chicken; reserve marinade.
  • Bring remaining marinade to a boil in small saucepan over medium-high heat. Boil 5 minutes or until marinade is reduced by about half.
  • On eight metal or soaked wooden skewers, alternately thread chicken and vegetables.
  • Prepare grill.
  • Grill kababs, uncovered, over medium-hot heat for 12-15 minutes or until juices run clear, turning and basting occasionally with remaining marinade.
  • To serve, drizzle marinade over chicken.


Add as many veggies you wish to the skewers. I do not measure out exact quantities.
Marinade recipe from How Stuff Works