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Grilled Jerk Chicken Skewers

Prep Time 1 hour 10 minutes
Cook Time 15 minutes
Total Time 1 hour 25 minutes
Servings 6
Calories 3kcal


  • 2 pounds boneless skinless chicken thighs
  • 4 scallions white and green parts, chopped
  • 1 shallot peeled and halved
  • 1- inch piece fresh ginger peeled and minced
  • 2 habanero peppers stem removed
  • 1 tablespoon ground allspice
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • ¼ cup olive oil
  • 2 teaspoons apple cider vinegar
  • 1 lime juiced


  • Cut the chicken into 2-inch pieces and place in a large zip-top bad.
  • Add the remaining ingredients to a blender or food processor and blend until a smooth paste forms. Season with salt and pepper.
  • Pour the paste over the chicken. Close the bag and give it a few good shakes so that the chicken is evenly coated. Refrigerate at least 1 hour, up to overnight.
  • Pack the chicken tightly onto several wooden or metal skewers. Sprinkle the chicken with more allspice.
  • Heat the grill to medium-high heat (about 400ºF). Place the skewers over direct heat and cook 16-18 minutes, turning occasionally, or until cooked through.


Adapted from [url href="https://cooking.nytimes.com/recipes/1016056-jerk-chicken"]The New York Times.[/url]


Calories: 3kcal