Jerk Chicken Skewers Recipe

Prepare marinade

Place chopped green onions, thyme leaves, garlic cloves, chopped ginger, Scotch bonnet peppers (seeded if desired), allspice, cinnamon, nutmeg, brown sugar, soy sauce, lime juice, olive oil, apple cider vinegar, salt, and black pepper into a food processor or high-speed blender.

Pulse or blend until you have a coarse, slightly chunky paste. Scrape down the sides as needed. The marinade should be thick enough to cling to the chicken but still spreadable. Taste carefully (use a small amount) and adjust salt, lime, or sugar to balance heat and acidity.

Cut chicken

Trim any excess fat from the chicken thighs. Cut thighs into roughly 1 to 1 1/4-inch cubes. Aim for uniform pieces so they cook evenly. You should get about 20 pieces per pound; with 5 lbs you'll have roughly 100 pieces — enough for 20 skewers with 5 pieces each (adjust pieces per skewer as desired).

Marinate chicken

Place the chicken pieces in a large nonreactive bowl or resealable bags. Spoon the jerk marinade over the chicken, using about 3/4 to 1 cup of marinade per pound of chicken to ensure good coverage. Massage the marinade through the chicken so every piece is coated. Cover and refrigerate for at least 4 hours, preferably overnight for best flavor (minimum 2 hours if short on time).

Soak skewers

If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning; metal skewers do not require soaking.

Assemble skewers

Thread 4–6 pieces of marinated chicken onto each skewer, leaving a little space between pieces for even cooking. If using vegetables, alternate chicken with red bell pepper pieces and onion pieces. Arrange assembled skewers on a tray and let rest in the refrigerator for 15–30 minutes to firm up (helps prevent pieces falling off during grilling).

Grill

Preheat grill to medium-high (about 375–425°F / 190–220°C). Oil the grill grates lightly. Place skewers on the grill and cook for 10–14 minutes, turning every 2–3 minutes to develop even char and cook through. Internal temperature should reach 165°F (74°C). Baste with reserved marinade during the last 2–3 minutes of cooking if you saved some (do not reuse marinade that contacted raw chicken unless you boil it first).

Oven or broiler alternative

If not grilling, preheat oven to 425°F (220°C). Arrange skewers on a rimmed baking sheet lined with foil and a wire rack if available. Roast for 10–14 minutes, turning once halfway, then broil 1–2 minutes per side to develop char, watching closely to prevent burning.

Rest and finish

Remove skewers from heat and let rest 5 minutes. This allows juices to redistribute and finishes carryover cooking.

Serve

Transfer skewers to a serving platter. Garnish with chopped cilantro or parsley and lime wedges. Serve hot. Provide extra lime wedges and optional cooling sauce such as yogurt-mint or mango chutney on the side.