Jerk Chicken Kabobs

Chicken, pineapple, peppers, and onions skewered on wooden skewers after being grilled.

5 from 6 votes

Made with marinated jerk chicken, fresh pineapple, peppers, and onions, these Jerk Chicken Kabobs are sweet, spicy, and filled with tropical flavors.

Prep Time15

Cook Time12

Marinate30

Total Time57

Course: Main Course

Cuisine: Jamican

Servings:

Author: Kristen Chidsey

Ingredients

For the Jerk Marinade

¼ cup extra virgin olive oil or avocado oil
1 large lime zested and juiced
2 medium habaneros or jalapeno peppers cut into large chunks, unseeded *see note on spice level
1 inch fresh ginger root peeled and thinly sliced
3 cloves garlic peeled
1 tablespoon maple syrup or honey
1 teaspoon dried thyme
½ teaspoon ground nutmeg
½ teaspoon dried allspice
1½ teaspoon kosher salt

For the Kabobs

1 pound boneless, skinless chicken breasts cut into 1" chunks
1 large red bell pepper seeded and cut into 1" chunks
1 large green bell pepper seeded and cut into 1" chunks
1 large sweet onion cut into 1” chunks
1 tablespoon extra virgin olive oil or avocado oil
½ large fresh pineapple peeled, cored and diced into 1" wedges
wooden or metal skewers

Instructions

Add ¼ cup extra virgin olive oil, the just and zest of a lime, peppers, ginger root, garlic cloves, 1 tablespoon maple syrup, 1 teaspoon dried thyme, ½ teaspoon ground nutmeg, ½ teaspoon dried allspice, and 1½ teaspoon kosher salt to a food processor or blender. Blend until smooth and everything is fully broken down.
Trim any fat or grizzle off chicken breasts and cube into 1-inch chunks. Place the chicken into a large storage bag or shallow container and pour the prepared marinade over the chicken, tossing to coat. Cover and refrigerate for at least 30 minutes, but no longer than 4 hours.
While the chicken is marinating, if you are using wooden skewers, place them in a shallow dish and cover with water. Let them soak for at least 30 minutes. There is no need to soak metal skewers.
When ready to grill the chicken, preheat to medium heat.
In a mixing bowl, the diced peppers, onions, and pineapple with 1 tablespoon extra virgin olive oil
Remove the chicken from the marinade and discard the marinade. Thread the chicken with the seasoned peppers and onions and fresh pineapple onto skewers in an alternating pattern.
Brush the grill grates with olive oil and transfer the chicken skewers to the grill. Cook for 6 minutes, flip, and continue to cook for 4-6 minutes, or until the chicken has browned and reached 165℉ (74℃).
Remove from the grill, let rest for 5-10 minutes and then enjoy!

Video

Notes

Spice Level:

Mild: Use deseeded jalapeno peppers
Medium: Use jalapeno peppers WITH the seeds
Spicy: Use deseeded habanero peppers, seeds removed for a kick and use habanero peppers, seeds and all for really

Storage: Remove the meat and vegetables from the skewers and store in an airtight container up to 3 days. Reheat in the microwave on a heat-safe plate or enjoy cold.

Nutrition