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Jerk Chicken Skewers

This Jamaican Jerk Chicken Skewers recipe is made by marinating chicken in jerk seasoning, threading it onto skewers with bell peppers and onion, then searing and baking until done.
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Prep Time 20 minutes
Cook Time 20 minutes
Rest Time 5 minutes
Total Time 45 minutes
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 3 pounds boneless, skinless chicken breasts
  • ½ - 1 cup Caribbean-style jerk marinade (grab one from Walmart or use your favorite authentic Jamaican jerk seasoning or marinade) (I used ½ a cup)
  • 1 green bell pepper, cut into 1-inch chunks
  • 1 orange or yellow bell pepper, cut into 1-inch chunks
  • 1 red bell pepper, cut into 1-inch chunks
  • 1 red onion, cut into 1-inch chunks

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Thread the chicken, peppers, and onion onto the skewers and discard the leftover marinade.
  5. 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.
    6. Tip: Make sure that the oven fan is on, just in case it gets too smoky. You might also need to open the windows.
  6. 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.
  7. 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.

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.