📝 About This Recipe
Transport your senses to the vibrant shores of Jamaica with these succulent, flame-kissed Jerk Chicken Skewers. Marinated in a complex blend of aromatic allspice, scotch bonnet heat, and warm nutmeg, the chicken is charred to perfection until smoky and tender. These skewers offer the perfect balance of sweet, spicy, and savory, making them an unforgettable starter for any gathering.
🥗 Ingredients
The Protein
- 2 pounds Boneless skinless chicken thighs (cut into 1-inch cubes)
The Jerk Marinade
- 1-2 pieces Scotch Bonnet pepper (seeded and minced; use habanero as a substitute)
- 4 stalks Green onions (roughly chopped)
- 4 pieces Fresh garlic cloves (peeled)
- 1 tablespoon Fresh ginger (peeled and grated)
- 2 tablespoons Dark brown sugar (packed)
- 1 tablespoon Ground allspice (freshly ground preferred)
- 1 tablespoon Fresh thyme leaves (stripped from stems)
- 2 tablespoons Soy sauce (low sodium)
- 2 tablespoons Fresh lime juice (about 1 large lime)
- 2 tablespoons Vegetable oil (neutral oil)
- 1/2 teaspoon Ground cinnamon and nutmeg (each)
Assembly and Garnish
- 1 large Red bell pepper (cut into 1-inch squares)
- 1 large Red onion (cut into 1-inch chunks)
- 1/4 cup Fresh cilantro (chopped for garnish)
- 2 pieces Lime wedges (for serving)
👨🍳 Instructions
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1
If using wooden skewers, submerge them in water for at least 30 minutes to prevent them from burning on the grill.
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2
Prepare the marinade by placing the green onions, garlic, ginger, Scotch Bonnet peppers, brown sugar, allspice, thyme, soy sauce, lime juice, oil, cinnamon, and nutmeg into a food processor or blender.
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3
Pulse the mixture until it forms a thick, slightly chunky paste. Taste carefully (it will be very spicy!) and adjust salt if needed.
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4
Place the cubed chicken thighs in a large glass bowl or a heavy-duty resealable plastic bag.
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5
Pour the marinade over the chicken, ensuring every piece is thoroughly coated. Massage the marinade into the meat.
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6
Seal the container and refrigerate for at least 2 hours, though overnight is highly recommended for the deepest infusion of flavor.
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7
Preheat your grill or grill pan to medium-high heat (about 400°F/200°C). Lightly oil the grates to prevent sticking.
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8
Thread the marinated chicken onto the skewers, alternating with pieces of red bell pepper and red onion for color and texture.
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9
Place the skewers on the hot grill. Cook for 5-6 minutes on the first side without moving them to develop a nice char.
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10
Flip the skewers and cook for another 5-7 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
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11
During the last 2 minutes of cooking, you can brush any remaining clean marinade (not used for raw meat) or a little extra lime juice over the skewers for a glossy finish.
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12
Remove from the grill and let the meat rest for 3-5 minutes to allow the juices to redistribute.
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13
Transfer to a serving platter, garnish generously with fresh cilantro, and serve with lime wedges on the side.
💡 Chef's Tips
Use chicken thighs instead of breasts; the higher fat content keeps them juicy under high heat and prevents drying out. When handling Scotch Bonnet peppers, wear gloves to avoid skin irritation and be very careful not to touch your eyes. For a smoky flavor without a charcoal grill, add 1/2 teaspoon of liquid smoke to the marinade. Don't crowd the skewers; leave a tiny bit of space between the meat and vegetables so the heat can circulate and sear all sides. If you find it too spicy, serve with a side of honey or mango puree to dip, which helps neutralize the capsaicin heat.
🍽️ Serving Suggestions
Serve with a cool Mango and Pineapple Salsa to provide a refreshing contrast to the heat. Pair with a crisp, cold Red Stripe beer or a dark rum punch for the authentic Caribbean experience. A side of Coconut Rice and Peas makes this a more substantial appetizer or light meal. Provide a small bowl of Greek yogurt or sour cream seasoned with lime zest for dipping. Serve alongside grilled plantains for a delicious mix of sweet and savory textures.