Jerk Chicken Skewers (Printer View)

Tender chicken pieces marinated in aromatic seasoning, grilled with pineapple and colorful peppers for vibrant taste.

# Components:

→ 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

→ Meats and Produce

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

→ To Serve

19 - Fresh lime wedges
20 - Chopped cilantro

# Method steps:

01 - Combine all marinade ingredients in a blender or food processor and blend until smooth consistency is achieved.
02 - Place chicken pieces in a large bowl or zip-top bag, pour prepared marinade over chicken, toss thoroughly to coat all pieces, cover, and refrigerate for at least 2 hours or overnight for enhanced flavor.
03 - Preheat grill or grill pan to medium-high heat. If using wooden skewers, soak them in water for 30 minutes to prevent charring.
04 - Thread marinated chicken pieces, pineapple chunks, and bell pepper pieces alternately onto skewers, ensuring even distribution for uniform cooking.
05 - Grill skewers for 12 to 15 minutes, turning occasionally, until chicken is cooked through with nicely charred spots on the exterior.
06 - Remove skewers from heat and serve immediately, garnished with fresh lime wedges and chopped cilantro if desired.

# Expert Advice:

01 -
  • Chicken thighs stay impossibly juicy even when you accidentally leave them on the grill a minute too long.
  • The sweet pineapple balances the heat in a way that feels almost magical, not like you're just throwing ingredients together.
  • Everything comes together in under 3 hours from start to table, making it perfect for when you want impressive food without fussing all day.
02 -
  • Cutting your chicken, peppers, and pineapple to exactly the same size might feel fussy, but it's the difference between some pieces being raw and others being dry.
  • That 2-hour minimum marinade time isn't a suggestion—it's when the spices actually penetrate the meat and transform it from ordinary to memorable.
03 -
  • Don't throw away extra marinade—if you boil it for safety, you can brush it onto the skewers in those final minutes to add even more complexity and char.
  • Room temperature pineapple releases more juice and sweetness than cold, so pull it from the fridge 30 minutes before threading if you want maximum flavor impact.
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