Jerk Chicken Skewers Delight (Printable)

Spicy jerk-marinated chicken paired with pineapple and peppers, grilled for a tropical flavor burst.

# 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

→ Protein 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 Cook:

01 - Combine all marinade ingredients in a blender or food processor and blend until smooth.
02 - Place chicken pieces in a large bowl or zip-top bag, pour marinade over the chicken, toss to coat, 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.
04 - Thread marinated chicken, pineapple, and bell pepper pieces alternately onto skewers.
05 - Grill skewers for 12 to 15 minutes, turning occasionally, until the chicken is cooked through and nicely charred in spots.
06 - Remove from grill and serve hot, garnished with lime wedges and chopped cilantro if desired.

# Expert Advice:

01 -
  • The chicken stays impossibly juicy because thighs are forgiving, and the marinade keeps everything tender even with heat.
  • That sweet-hot-smoky balance hits different when the pineapple caramelizes and the peppers blister—it's not just dinner, it's a flavor adventure.
  • Gluten-free and dairy-free means more people can gather around the grill without complications.
02 -
  • That marinade clinging to raw chicken is full of bacteria, so if you want to brush it on while grilling, boil a separate batch for a few minutes first—I learned this the hard way after one questionable afternoon.
  • The size of your chicken pieces matters more than you'd think; too large and the inside stays cold while the outside burns, too small and they dry out before the grill marks appear.
03 -
  • Make the marinade the night before and keep it in the fridge—the flavors become more integrated and you save yourself morning stress.
  • If you're short on time, at least thirty minutes of marinating will give you decent flavor; two hours is ideal, but thirty minutes is survival.
  • Thread your skewers the moment before they hit the grill so the dry spice coating doesn't have time to absorb and become gummy.
Go Back