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Grilled Jerk Chicken and Peach Skewers

5 from 5 reviews

Grilled Jamaican Jerk Chicken and Peach Skewers, a delicious summertime meal that is full of flavor!

Ingredients

Units
  • 2 lbs chicken (boneless, skinless breast or thigh)
  • 3 peaches, sliced into wedges
  • 1 red onion, sliced into wedges
  • a handful of cilantro for garnish

Marinade Ingredients:

  • 1/8 cup olive oil
  • 1/8 cup soy sauce
  • 1/4 cup lime juice, more for squeezing
  • 1/4 cup honey
  • 2 tablespoons apple cider vinegar
  • 4 cloves garlic
  • 1 tablespoon fresh ginger, thinly sliced across the grain
  • 12 Scotch bonnet peppers, habaneros, or jalapeños , chopped in half
  • 1 shallot, chopped ( or sub 3 scallions, 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
  • 1 tablespoon plus 1 teaspoon ground allspice
  • 1/2 tsp cinnamon
  • 1/2 tsp ground nutmeg

Instructions

  1. Soak the skewers. Cut the chicken into 1-inch chunks and place in a bowl.
  2. Place all the marinade ingredients in the blender, and blend until relatively smooth. Pour the marinade over the chicken. Let sit for 30 minutes or up to 1 hour. ( The longer you marinate, the spicier they will become.)
  3. Pre-heat the grill to medium-high.
  4. Slice the peaches, and onions into ¾-inch thick wedges.
  5. 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. Grill until all sides are nicely seared with grill marks. Turn heat down to LOW, place on a piece of heavy-duty foil, folding up the edges to catch the drippings, and close the lid, letting the chicken cook all the way through until done.
  7. Place on a platter, squeeze with lime, and garnish with lime or orange slices and sprinkle with cilantro. Enjoy with a big salad.

Notes

You may need a pair of kitchen gloves ( marinade is spicy) for sensitive hands

12 pre-soaked wood skewers

Nutrition

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