Signature Black+blue Jerk Chicken Skewers Recipe

Brine (optional but recommended)

Combine 1 cup water, 1 tablespoon kosher salt and 1 tablespoon brown sugar in a mixing bowl until dissolved. Add the chicken thighs, cover and refrigerate for 30 minutes. After 30 minutes, remove chicken from brine and pat dry with paper towels.

Prepare Marinade

In a blender or food processor add 3 chopped green onions, 2 tsp thyme leaves, 2 tablespoons lime juice, 1 tablespoon soy sauce, 1 teaspoon dark rum (optional), 1 tablespoon brown sugar, half a seeded scotch bonnet (use less if sensitive), 2 garlic cloves, 1 tsp chopped ginger, 1 tsp ground allspice, 1/4 tsp cinnamon, 1/4 tsp grated nutmeg, 1/2 tsp black pepper and 2 tablespoons olive oil. Puree until smooth, scraping down sides as needed. Taste and adjust heat or salt—marinade should be bright, spicy and slightly sweet.

Marinate Chicken

Place the patted-dry chicken thighs in a shallow dish or resealable bag. Pour the jerk marinade over the chicken, massaging to coat every piece. Cover and refrigerate for at least 2 hours and up to 8 hours (overnight for best flavor). If you used the optional brine, reduce marinating time to 2–4 hours so chicken doesn't become too soft.

Prepare Blue Cheese Drizzle

In a small bowl combine 1/4 cup crumbled blue cheese, 2 tablespoons Greek yogurt and 1 teaspoon honey. Stir until slightly creamy but still chunky. Refrigerate until ready to serve.

Skewer Chicken

Remove marinated chicken from refrigerator. If using larger thighs, cut each into 4 equal pieces. Thread pieces onto soaked bamboo skewers, leaving a little space between pieces for even cooking. You will have enough for two skewers per kit (about 8 pieces total).

Prepare Grill

Preheat a gas or charcoal grill to medium-high (about 425–450°F / 220–230°C). Oil the grates lightly with 1 teaspoon vegetable oil on a folded paper towel held with tongs to prevent sticking.

Grill

Place skewers over direct heat. Grill 3–4 minutes per side, turning to achieve a good char and even cooking. Total cook time should be 10–12 minutes depending on piece size. Use an instant-read thermometer inserted into the thickest piece; chicken is done at 165°F (74°C).

Rest & Finish

Transfer skewers to a clean plate and let rest for 3–5 minutes. Spoon or drizzle the blue cheese mixture over the skewers (or serve on the side for dipping). Sprinkle chopped cilantro if using and serve with lime wedges for squeezing.