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Grilled Jerk Chicken Kebabs

Savory Grilled Jerk Chicken Kebabs for Flavorful Summer Feasts

Grilled Jerk Chicken Kebabs are a quick and easy way to impress friends and family with Caribbean flair and juicy chicken.
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Prep Time 20 minutes
Cook Time 15 minutes
Marination Time 2 hours
Total Time 2 hours 35 minutes
Servings: 4 kebabs
Course: Dinner
Cuisine: Caribbean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 bunch fresh cilantro substitute with parsley for a milder taste
  • 4 stalks green onions can substitute with regular onions for a stronger taste
  • ¼ cup red onion substitute with yellow onions if necessary
  • 3 cloves garlic fresh garlic is best, powdered garlic can work
  • ¼ cup extra-virgin olive oil any neutral oil can be used as a substitute
  • ¼ cup fresh lime juice lemon juice can serve as a substitute
  • 2 tablespoons brown sugar honey or agave syrup can be alternatives
  • 1 teaspoon dried thyme fresh thyme is great if you have it
  • ½ teaspoon ground cinnamon can be omitted or replaced with nutmeg
  • 1 teaspoon paprika smoked paprika can introduce a smoky element
  • 1 teaspoon ground allspice may be substituted with a mix of cinnamon, nutmeg, and clove
  • 1 teaspoon kosher salt sea salt works well too
  • ½ teaspoon freshly cracked black pepper
  • ¼ teaspoon ground nutmeg can be omitted if not available
For the Kebabs
  • 1 pound boneless, skinless chicken thighs chicken breast can be used but may yield drier results
  • 1 cup pineapple can be swapped with peaches or bell peppers
  • 1 cup mini bell peppers regular bell peppers are a good alternative

Equipment

  • Blender
  • grill
  • skewers
  • storage container

Method
 

Step‑by‑Step Instructions
  1. In a blender, combine fresh cilantro, green onions, ¼ red onion, garlic, extra-virgin olive oil, fresh lime juice, brown sugar, dried thyme, ground cinnamon, paprika, ground allspice, kosher salt, freshly cracked black pepper, and ground nutmeg. Blend the mixture until smooth and well combined.
  2. Place the boneless, skinless chicken thighs into a large bowl or zip-top bag. Pour the prepared marinade over the chicken, ensuring each piece is thoroughly coated. Seal the bag or cover the bowl with plastic wrap, then refrigerate for at least 2 hours, or up to 4 hours.
  3. Preheat the grill to medium heat, reaching around 350°F (175°C). Ensure the grill grates are clean and well-oiled to prevent sticking.
  4. Prepare the skewers by alternating threading pieces of marinated chicken, fresh pineapple chunks, mini bell peppers, and remaining red onion onto the skewers.
  5. Place the assembled kebabs on the preheated grill, leaving space between each one. Cook for about 12-15 minutes, turning frequently.
  6. Once cooked, remove the kebabs from the grill and allow them to rest for a few minutes. Serve over coconut rice and a squeeze of fresh lime juice.

Nutrition

Serving: 1kebabCalories: 300kcalCarbohydrates: 10gProtein: 25gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 500mgPotassium: 600mgFiber: 1gSugar: 5gVitamin A: 500IUVitamin C: 25mgCalcium: 20mgIron: 2mg

Notes

Allow chicken to marinate for optimal flavor. Use a meat thermometer to ensure safe cooking.

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