Jerk Chicken Skewers (Printable)

Tender chicken glazed in spicy jerk sauce with pineapple and peppers, grilled for a vibrant Caribbean taste.

# What You’ll Need:

→ Jerk Marinade

01 - 2 tablespoons vegetable oil
02 - 2 tablespoons soy sauce or tamari for gluten-free
03 - 2 tablespoons brown sugar
04 - 2 teaspoons fresh thyme leaves
05 - 1 teaspoon ground allspice
06 - 1 teaspoon ground cinnamon
07 - 1 teaspoon ground ginger
08 - 1/2 teaspoon ground nutmeg
09 - 4 garlic cloves, minced
10 - 1 Scotch bonnet or habanero pepper, seeded and finely chopped
11 - 4 spring onions, chopped
12 - Juice of 1 lime
13 - 1 teaspoon salt
14 - 1/2 teaspoon black pepper

→ Proteins and Vegetables

15 - 1.5 pounds boneless, skinless chicken thighs, cut into 1.5-inch pieces
16 - 1 medium red bell pepper, cut into 1.5-inch pieces
17 - 1 medium yellow bell pepper, cut into 1.5-inch pieces
18 - 1 small fresh pineapple, peeled, cored, and cut into 1.5-inch chunks

→ Garnish

19 - Fresh lime wedges
20 - Chopped cilantro

# How-To Steps:

01 - Combine all marinade ingredients in a blender or food processor. Blend until smooth and well incorporated.
02 - Place chicken pieces in a large bowl or zip-top bag. Pour marinade over the chicken, toss to coat thoroughly, cover, and refrigerate for at least 2 hours or up to overnight.
03 - Preheat grill or grill pan to medium-high heat. If using wooden skewers, soak them in water for 30 minutes before threading.
04 - Thread marinated chicken, pineapple, and bell pepper pieces alternately onto skewers, distributing ingredients evenly.
05 - Grill skewers for 12 to 15 minutes, turning occasionally, until the chicken is cooked through and nicely charred in spots.
06 - Transfer skewers to a serving platter. Garnish with fresh lime wedges and chopped cilantro if desired. Serve immediately while hot.

# Expert Hints:

01 -
  • The chicken stays impossibly juicy because thighs forgive the heat and actually improve with it.
  • That sweet and spicy contrast feels restaurant-quality but comes together in your own backyard.
  • The marinade is a flavor bomb that actually makes prep feel exciting rather than tedious.
02 -
  • If your marinade tastes too hot, you can still reduce the Scotch bonnet next time—but start with three-quarters of one pepper and build from there, because heat compounds as things cook.
  • Thighs over breasts is not a suggestion; the difference in how they handle grill heat will change whether you make this once or all summer.
03 -
  • If you want to brush extra marinade on while grilling, boil it first for food safety—raw chicken marinade is never worth the risk.
  • Cut all your vegetables and chicken into uniform sizes so nothing finishes before something else does.
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