These grilled jerk chicken skewers with peaches are sweet, smoky, and spicy with a Caribbean-inspired marinade, juicy chicken thighs, red onion, and caramelized summer peaches. Vegan-adaptable.

jerk chicken, peach, and red onion skewers on a plate with lime wedges and fresh cilantro.

When someone loves you, the way they say your name is different. You know that your name is safe in their mouth.~ Jess C. Scott

Corinne Said:

I have made this many times each summer as soon as we fire up the grill and everyone loves it! Perfectly sweet and spicy. Whenever possible, use the best local, ripe sweet peaches in your area - in my case Palisades peaches! Yum!!!

See More Reader Reviews

This grilled jerk chicken skewers with peaches recipe has quickly become a summer favorite around here. Juicy chicken thighs are coated in a bold Caribbean-inspired jerk marinade, then grilled with sweet, ripe peaches until everything is smoky, caramelized, and full of flavor.

The combination of spicy jerk seasoning and warm, nectar-sweet peaches is surprisingly delicious. My husband Brian was a little skeptical when I handed him the skewers to grill - he's not usually a fan of cooked fruit - but when it came time to eat, those skewers disappeared so quickly I had to laugh. He completely devoured them!

So grab some peaches and fire up the grill. Summer is the perfect season for both.

Why you’ll love this family favorite recipe!

Perfect for entertaining. Marinate the chicken skewers before guests arrive, then toss them on the grill for laid-back al fresco dining.

Bursting with summer flavor. The spicy Caribbean jerk seasoning paired with sweet, juicy peaches sings of summer and will transport you to Jamaica!

Adaptable. For vegan skewers, marinate tofu instead. If vegetarian, try halloumi! Shrimp and firm fish like mahi-mahi are nice, too.

Jamaican chicken skewers ingredients neatly arranged and labeled - shallots, red onion, garlic, ginger, honey, peaches, lime juice, chicken thighs, hot peppers, olive oil, cinnamon, nutmeg, allspice, salt and pepper, cilantro, vinegar.

Jerk Chicken Skewers Ingredients

  • Chicken thighs - The ideal choice for juicy, flavorful skewers. Boneless, skinless thighs stay tender on the grill and soak up the bold jerk marinade beautifully.
  • Fresh peaches - Add juicy sweetness and a lovely contrast to the smoky, spicy chicken. Grilled peaches become even sweeter and slightly caramelized around the edges.
  • Red onion - Brings savory sweetness and a bit of char, balancing the fruit and spice.
  • Cilantro and lime wedges (garnish) - Add a fresh, bright finish that lifts the bold Caribbean-inspired flavors. Green onions are a nice option, too.
  • Jerk Marinade - Olive oil, soy sauce, lime juice, honey, apple cider vinegar, garlic, ginger, Scotch bonnet peppers (or habaneros/jalapeños), shallot, thyme, salt, black pepper, allspice, cinnamon, and nutmeg - the balance of lime, honey, and savory notes makes these skewers smoky, spicy, and irresistible.

How to Make Jerk Chicken and Peach Skewers

1. Soak the skewers. You’ll need about 8-12 skewers. If using wood skewers, soak them in water.

2. Blend the marinade. Add olive oil, soy sauce, lime, honey, vinegar, garlic, ginger, peppers, shallot, thyme, salt, pepper, and spices to a blender and blend until mostly smooth. A food processor would work okay here, too, since it doesn’t need to be extremely smooth.

jerk marinade ingredients in a blender.
glass mixing bowl with chicken thigh pieces tossed in jerk marinade.

3. Marinate the chicken. Cut chicken into 1 1/2-inch pieces and add to a large bowl. Pour in the marinade and mix. Let chill in the fridge for 20 minutes or up to 1 hour. The chicken becomes spicier the longer it marinates.

4. Preheat the grill. Preheat the gas grill to medium-high.

5. Assemble the skewers. Slice the peaches and onions into 3/4-inch thick wedges. I like to use gloves to make the skewers, as the marinade is spicy and can sting! Skewer the chicken, peaches, and onion, letting the marinade naturally drip onto the peaches and onion, too.

Tip: For extra flavor, heat any remaining marinade in a small saucepan on the stovetop until hot (to kill any bacteria in the chicken), then baste the skewers. Optional, but delicious!

assembled jerk chicken and peach skewers on a ceramic tray.
jerk chicken and peach skewers on the grill.

6. Grill the skewers. Place the skewers on the hot grill. Grill until all sides are seared with grill marks, then reduce the heat to medium-low or low and close the lid, letting the chicken cook until it reaches an internal temperature of 175F.

7. Garnish and serve. Arrange the skewers on a platter. Squeeze fresh lime juice over top and garnish with lime or orange slices and fresh herbs like cilantro or scallions.

jerk chicken and peach skewers with red onion, coated in jerk marinade and grilled, stacked on a plate with fresh herbs.

Chef’s Tips

  1. Use ripe but firm peaches. Overly soft peaches can fall apart on the grill. Look for peaches that are fragrant and sweet but still hold their shape when sliced.
  2. Cut everything to a similar size. Keep the chicken, peaches, and onions roughly the same size to help them cook evenly.
  3. To reduce spice, substitute jalapeno peppers.
  4. Use the the extra marinade! Simmer any extra marinade, then use it to baste the chicken.
  5. Use kitchen gloves when skewering. The marinade is spicy and may sting your hands, so I find it helpful to use gloves when assembling the skewers.
  6. Leave a little space between ingredients. Crowding the skewers can cause steaming rather than caramelization and charring.
  7. Make vegetarian or vegan skewers. Use halloumi or tofu instead of the chicken. Both taste great with the jerk marinade!

Serving Suggestions

Serve Jamaican jerk chicken skewers over Coconut Rice. The cool coconut-lime rice offers the perfect contrast to the spicy skewers. Cilantro Lime Rice is nice, too. Here are our favorite side dish pairings:

Storage

Leftover jerk chicken skewers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a 350F oven, in a single layer, until reaching an internal temp of 145F. Or reheat in the microwave.

jerk chicken and peach skewers on a ceramic tray with lime wedges and fresh cilantro.

More Grilled Chicken Recipes

After you try these Jerk Chicken Skewers, let us know how it turns out in the comments below. Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and weekly newsletter! xoxo Sylvia

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Jerk Chicken Skewers with Peaches

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 20
  • marination time: 20
  • Cook Time: 20
  • Total Time: 1 hour
  • Yield: 12 skewers- serves 6 1x
  • Category: chicken dinner, chicken recipe, grill recipe, Main, summer recipe
  • Method: Baked, grilled
  • Cuisine: Caribbean
  • Diet: Dairy-Free, Gluten Free, Gluten-Free, high protein
Print Recipe

Description

These grilled jerk chicken skewers with peaches are sweet, smoky, and spicy with a Caribbean-inspired marinade, juicy chicken thighs, red onion, and caramelized summer peaches.

Ingredients

Units Scale
  • 8–12 wood skewers, soaked
  • 2 lbs chicken (boneless, skinless chicken thighs)
  • 3 peaches, sliced into wedges
  • 1 red onion, sliced into 1/2 inch wedges
  • a handful of cilantro for garnish
  • lime wedges for garnish

Marinade Ingredients:

  • 1/8 cup olive oil
  • 1/8 cup soy sauce
  • 1/4 cup lime juice ( 2 limes), more for garnish
  • 1/4 cup honey
  • 2 tablespoons apple cider vinegar
  • 4 cloves of garlic
  • 1 tablespoon fresh ginger, thinly sliced across the grain
  • 1– 2 Scotch bonnet peppers, habaneros, or jalapeños, chopped in half, seeds removed (use gloves)
  • 1 fat shallot, chopped (or 1/4 cup red onion)
  • 1 tablespoon fresh thyme leaves (or 1/2 tablespoon dried thyme)
  • 1 teaspoon salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons ground allspice
  • 1/2 tsp cinnamon
  • 1/2 tsp ground nutmeg

Instructions

  1. Soak the skewers in water if using wood skewers.
  2. Make the Marinade. Place all the marinade ingredients in the blender, and blend until relatively smooth.
  3. Marinate the chicken. Cut chicken into 1 1/2 inch pieces and place in a medium bowl. Pour the marinade over the chicken and mix to coat well. Let it sit for 20 minutes or up to 1 hour. ( The longer you marinate, the spicier they will become.)
  4. Pre-heat the grill to medium-high.
  5. Make the Skewers. Slice the peaches and onions into ¾-inch thick wedges. Using gloves, (the marinade is spicy and may sting) skewer the chicken, peaches and onion. The marinade will naturally get on the peaches, which is a good thing.
  6. Note: Any remaining marinade can be heated in a small saucepan until hot (to kill any bacteria in the chicken), then used to baste the skewers (peaches, onions). This is optional, but tasty. 
  7. Grill. Place on the hot grill, and grill until all sides are nicely seared with grill marks. Turn the heat down to medium-low or low, then close the lid and let the chicken cook until the internal temperature reaches 175F.
  8. Serve. Place on a platter, squeeze with lime, and garnish with lime or orange slices and sprinkle with cilantro.

Notes

You may need a pair of kitchen gloves when skewering- the marinade can be spicy.

Leftovers will keep in an airtight container in the refrigerator for up to 4 days. Reheat in a 350F oven, in a single layer, until they reach 145F, or microwave.

Scotch bonnets are quite spicy- so if unfamiliar, go light. You can also use a mix of peppers.

Nutrition

  • Serving Size: Two skewers
  • Calories: 343
  • Sugar: 22 g
  • Sodium: 602.3 mg
  • Fat: 9.2 g
  • Saturated Fat: 1.7 g
  • Carbohydrates: 30.1 g
  • Fiber: 3.5 g
  • Protein: 36.5 g
  • Cholesterol: 110.3 mg

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Comments

  2. Great summer recipe. Refreshing and different
    I have been a vegetarian for years. Then … pescatarian. As I age, protein has become much more important and your recipes are invaluable. They all give me creative and tasty ways to incorporate protein besides the steak and bean route! Thank you

    Reply

    1. Happy you enjoyed these Alyce! I relate to your food journey, glad you are finding inspiration here.

      Reply

  3. I would like to make these for a party. Do you think I could make them early in the day, then refrigerate them and bring them back up to room temperature right before the party?

    Reply

  4. I have made this many times each summer as soon as we fire up the grill and everyone loves it! Perfectly sweet and spicy. Whenever possible, use the best local, ripe sweet peaches in your area – in my case Palisades peaches! Yum!!!

    Reply

    1. Hi Lindsay, I haven’t tried this off the grill. I guess if I had to, I would probably roast on a parchement-lined sheet pan in a 400F oven. Peaches may cook faster than chicken, so remove first if need be. You could broil the chicken at the end to get a little caramelization.

      Reply

  6. Is there any harm in marinating longer? 12-24 hours? Would the lime juice effect the texture of the meat if marinating that long?

    Thanks!

    Reply

    1. Hi Eden, I think 12 hours would be fine! Yes, lime juice can “cook” the meat a bit, but 12 hours should be fine.

      Reply

  7. I have bottled Jerk Sauce that I bought when I was in Jamaica. It would save me a lot of time if I use that. How close is your sauce to the bottled stuff?

    Reply

    1. I actually have no idea Allison- what if you compared the ingredients?

      Reply

      1. OMG, duh… sorry, my tired brain didn’t even think of that lol.
        Thanks for all of your amazing recipes!

        Reply

  8. This is fantastic! Can’t wait to share it with friends. I marinated the chicken overnight and the chicken was so flavorful and tender. It’s my new favorite!

    Reply

  9. Curious about the recipe as it looks like you don’t have red onion in the marinade list but it looks to be in the blender when processing. Are you including onion in the marinade?

    Reply

    1. Hi Jedidiah! Nice observation! I think what happened here is the first time I made this I used red onion (like 1/4 cup) then the second time I used a shallot in the marinade. Either will work here!

      Reply

  11. Delicious! After finding your blog in January, I use your recipes weekly. I’ve never enjoyed cooking more! Thank you so much 💘 much love from Norway

    Reply

  12. Made this last summer for a friend’s going-away party. It was extraordinarily good and got rave reviews. Might also be the perfect antidote for the winter blahs. Can’t wait to make it again!

    Reply

    1. This Cabbage Mango Slaw or this Jicama mango Slaw would be good, and maybe some rice.

      Reply

  16. Those skewers are just gorgeous! The combination of spicy jerk seasoning and those sweet peaches sounds just to die for, too. Will definitely have to give this a go this summer!

    Reply

  17. Geez what’s not to like abut grilled fruit. It makes such a wonderful complement to the meat. This is the perfect example.

    Reply

  18. Wow, these look really, really good! The first thing I thought was how great those peaches will go with it. And those spices really take it up a notch. Love it!

    Reply

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