Jerk Chicken Skewers Delight (Print Version)

Spicy marinated chicken grilled with pineapple and bell peppers for a flavorful Caribbean-inspired dish.

# Ingredient List:

→ 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 lbs 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

# Steps:

01 - In a blender or food processor, combine all marinade ingredients including vegetable oil, soy sauce, brown sugar, thyme, allspice, cinnamon, ginger, nutmeg, garlic, Scotch bonnet pepper, spring onions, lime juice, salt, and black pepper. Blend until smooth.
02 - Place chicken pieces in a large bowl or zip-top bag. Pour marinade over the chicken and toss to coat evenly. Cover and refrigerate for at least 2 hours or overnight for deeper flavor.
03 - Preheat grill or grill pan to medium-high heat. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
04 - Thread marinated chicken, pineapple chunks, and bell pepper pieces alternately onto skewers, distributing ingredients evenly.
05 - Place skewers on preheated grill and cook for 12 to 15 minutes, turning occasionally to ensure even cooking. Cook until chicken reaches 165°F internal temperature and develops charred spots on the exterior.
06 - Transfer grilled skewers to a serving platter. Garnish with fresh lime wedges and chopped cilantro if desired. Serve immediately while hot.

# Helpful Hints:

01 -
  • The chicken stays impossibly juicy because thighs have enough fat to handle the grill's aggressive heat without drying out.
  • That caramelized char meets sweet pineapple in a way that makes you question why you don't grill more often.
  • The marinade tastes complex enough to impress people, but it's just spices and heat—no fancy techniques required.
02 -
  • Don't skip the two-hour marinade time no matter how hungry you are—that's when the spices actually penetrate the chicken instead of just living on the surface.
  • If your grill is too hot and the outside chars before the inside cooks, move the skewers to a cooler zone or cover them loosely with foil for the last few minutes.
03 -
  • Cut your chicken and vegetables to exactly the same size—it's tedious but means everything finishes cooking at exactly the same moment.
  • Don't be tempted to use less pepper; the heat mellows as it marinates, and you want the finished dish to have real presence without being weaponized.
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