Jerk Chicken Skewers Recipe

Make dry jerk seasoning

Combine all ingredients listed under 'Jerk Spice Mix' in a small bowl and whisk until evenly mixed. Set aside. This yields roughly 8–9 teaspoons and can be used instead of a prepared jerk paste/seasoning.

Prep chicken

Trim excess fat from the chicken thighs and cut into 1- to 1¼-inch cubes. Measure approximately 6 cups of diced chicken (about 3–3.5 lbs) which will yield ~40 skewers (two small pieces per skewer for sample/order size).

Prepare marinade

In a large bowl or blender, combine 6 tbs jerk seasoning (or 6 tbs of the homemade mix pastified with the wet ingredients), 4 tbs soy sauce, 4 tbs fresh lime juice, 2 tbs light brown sugar, 3 tbs vegetable oil, 2 tbs fresh thyme leaves, chopped green onions, black pepper and 1.5 tsp kosher salt. If using optional Scotch bonnet, garlic, and ginger, add them now. Blend or whisk until a uniform paste/marinade forms.

Marinate chicken

Place the cubed chicken into a large resealable bag or nonreactive container. Pour the marinade over the chicken, massaging to ensure all pieces are evenly coated. Seal and refrigerate for a minimum of 4 hours and up to 24 hours for best flavor. If short on time, marinate at least 1 hour.

Soak wooden skewers (if using wood)

If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning.

Thread chicken onto skewers

Remove chicken from marinade and let excess drip off. Thread bite-sized chicken pieces onto skewers, leaving a small space between pieces so heat circulates and they cook evenly. For 40 skewers, use roughly 1–2 pieces per skewer for appetizer portions or 4–5 pieces per skewer for a full serving—adjust quantity accordingly.

Preheat grill or broiler

Preheat an outdoor grill to medium-high (about 400–450°F / 205–230°C) or set an oven broiler to high and place a rack 6 inches from the heat source. Lightly oil the grill grate or line a sheet pan with foil and oil.

Cook skewers

Grill the skewers over direct heat for 3–5 minutes per side, turning once or twice, until the exterior is nicely charred in spots and the internal temperature reaches 165°F (74°C). If broiling, place skewers on a foil-lined sheet pan and broil 3–4 minutes per side, watching closely to avoid burning. Total cook time will be about 8–12 minutes depending on piece size and heat intensity.

Finish and rest

Remove skewers from heat and let rest for 3–5 minutes to allow juices to redistribute. Squeeze fresh lime wedges over skewers and sprinkle with chopped cilantro if desired.

Arrange skewers on a platter for service. Provide extra lime wedges on the side and optional dipping sauces (mango chutney, yogurt sauce, or extra jerk sauce). For minimum order of 20 skewers, scale ingredient quantities proportionally—this recipe as written yields approximately 40 appetizer-style skewers (serves 20).