Every time I make these Jamaican Jerk Chicken Skewers, I’m taken right back to my childhood in Kenya. I was a HUGE reggae fan growing up, and honestly, I still am. Dawn Penn, Bob Marley, Chaka Demus & Pliers, Shabba Ranks, and Beres Hammond were always playing. These days, I’m still listening to Jamaican music, especially Koffee and Jah Cure.
There’s just something about jerk seasoning, that smoky grilled flavor, and a little music playing in the background that brings back those carefree childhood memories. Maybe it’s the food. Maybe it’s the music. Maybe it’s both. Whatever it is, every bite takes me back.
The best part about these skewers is that they are really easy to make. Thread your chicken and favorite veggies onto skewers, then throw them on the grill pan, grill or Blackstone. I didn’t add pineapple this time, but I highly recommend it. That little bit of sweetness with the spicy jerk chicken is SO good.
We like to serve these with rice and peas, fried plantains, Jamaican festival, or even a simple salad. It’s the kind of meal that feels really special without requiring a ton of work, which is always a win in our book.
So turn up some island vibes, heat up the grill pan or grill, and let’s get cooking!
Looking for more easy chicken recipes? Try Tandoori Grilled Chicken, Italian Chicken Cutlets, and Jamaican Fried Chicken.
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Recipe Ingredients
You’ll need the following ingredients to make this grilled Jamaican jerk chicken kebabs
Ingredient Notes
Chicken Breast: Boneless, skinless chicken breast tends to cook quickly. Substitute it with boneless, skinless chicken thighs for extra juiciness.
Jerk Marinade: Store-bought jerk marinade, like the ones you can grab at Walmart, brings heat, allspice, thyme, garlic, and Scotch bonnet flavor without having to make your own marinade. You can make your own marinade if you like.
Bell Peppers: Green, red, and orange or yellow peppers add sweetness and color. They soften just enough while staying slightly crisp. You can substitute them with zucchini chunks, pineapple chunks, or thick slices of poblano peppers if you want less sweetness.
Red Onion: Red onion caramelizes beautifully and balances the heat. Substitute it with a sweet onion.
How To make Jerk Chicken Skewers
Check out these step-by-step instructions with images. Just so you know, you'll find all the details and exact ingredients of this recipe on the printable recipe card below!
Step 1. Cut the Chicken: Cut the chicken into about 1-inch pieces. They do not have to be perfect. Just keep them close in size so that they cook evenly.
Step 2. Marinate: Place the chicken in a large bowl or zip-top bag. Pour in the jerk marinade. Toss the chicken until they are all fully coated. Cover them and refrigerate for at least 2 hours. Overnight is even better.
Step 3. Preheat: Remove the chicken from the fridge 20 minutes before cooking. Preheat the oven to 375°F. And then heat the grill pan over medium-high heat.
Step 4. Build the Skewers: Thread the chicken, peppers, and onion onto the skewers and discard the leftover marinade.
Step 5. Sear: Place the skewers on the hot grill pan and cook them for 8–10 minutes total, turning them every few minutes so all sides get a good char. You want good color on them but you don't want them burnt.
Tip: Make sure that the oven fan is on, just in case it gets too smoky. You might also need to open the windows.
Step 6. Finish in the Oven: Transfer the skewers to a baking sheet lined with aluminum foil for easy cleanup and bake them for 5–8 minutes, or until the chicken reaches 165°F on a meat thermometer.
Step 7. Rest and Serve: Rest the chicken kabobs for 5 minutes and then serve them with rice and beans or enjoy them as is. As is is what my family prefers.
Recipe Tips and Tricks
Do not overcrowd the skewers. I recommend leaving a slight space between pieces.
Preheat the grill pan fully before adding the skewers and turn them consistently for even charring.
If it is charring too fast, lower the heat slightly instead of flipping them constantly.
Do not use marinade that touched raw chicken.
Storage and Reheating
Refrigerator: Store the cooked chicken skewers in an airtight container for up to 4 days.
Freezer: Freeze the cooked chicken (removed from skewers) in freezer-safe bags for up to 3 months.
Reheating: Reheat your leftovers in a 350°F oven for 10 to 15 minutes until they are warmed through.
Quick method: Microwave them in 30-second intervals until they are warmed through. Keep them covered with a damp paper towel to prevent drying.
Your Questions Answered
Sure. Spread everything on a sheet pan and roast them at 400°F for 18 to 22 minutes.
Certainly. I recommend grilling them over medium heat for about 10 to 12 minutes total.
It ranges from mild to very hot. Taste the marinade before marinating if you are unsure.
Rice and beans, coconut rice, grilled corn, or a fresh cabbage slaw.
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Recipe
Jerk Chicken Skewers
Ingredients
Method
- Cut the chicken into about 1-inch pieces. They do not have to be perfect. Just keep them close in size so that they cook evenly.
- Place the chicken in a large bowl or zip-top bag. Pour in the jerk marinade. Toss the chicken until they are all fully coated. Cover them and refrigerate for at least 2 hours. Overnight is even better.
- Remove the chicken from the fridge 20 minutes before cooking. Preheat the oven to 375°F. And then heat the grill pan over medium-high heat.
- Thread the chicken, peppers, and onion onto the skewers and discard the leftover marinade.
- Place the skewers on the hot grill pan and cook them for 8–10 minutes total, turning them every few minutes so all sides get a good char. You want good color on them but you don't want them burnt.
- Transfer the skewers to a baking sheet lined with aluminum foil for easy cleanup and bake them for 5–8 minutes, or until the chicken reaches 165°F on a meat thermometer.
- Rest the chicken kabobs for 5 minutes and then serve them with rice and beans or enjoy them as is. As is, is what my family prefers.
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