Grilled Jerk Chicken and Peach Skewers with Scotch Bonnet
Jamaican-spiced chicken skewers paired with sweet grilled peaches and red onion create a perfect balance of fiery heat and tropical sweetness. The homemade jerk marinade features traditional ingredients like Scotch bonnet peppers, allspice, and fresh thyme that penetrate the meat during a brief marinating period. This vibrant dish works beautifully for summer barbecues, casual entertaining, or weeknight dinners when you want bold Caribbean flavors. The natural sugars in the peaches caramelize on the grill while absorbing some of the spicy marinade, creating a unique fusion of savory and sweet that sets this version apart from typical jerk preparations.
Ingredients
- 2 lbs chicken, boneless, skinless breast or thigh
- 3 peaches, sliced into wedges
- 1 red onion, sliced into wedges
- 1 handful cilantro, for garnish
- ⅛ cup olive oil
- ⅛ cup soy sauce
- ¼ cup lime juice, more for squeezing
- ¼ cup honey
- 2 tablespoons apple cider vinegar
- 4 cloves garlic
- 1 tablespoon fresh ginger, thinly sliced across the grain
- 1 Scotch bonnet peppers, habaneros, or jalapeños, chopped in halfjalapeños1:1milder
Use 2-3 jalapeños for significantly less heat
- 1 shallot, choppedscallions1:3availability
Use 3 scallions or 1/4 cup red onion
- 1 tablespoon fresh thyme leaves
- 1 teaspoon salt
- 2 teaspoons freshly ground black pepper
- 1 tablespoon plus 1 teaspoon null, ground allspice
- ½ teaspoon cinnamon
- ½ teaspoon ground nutmeg
Instructions
- 1
Soak wooden skewers in water
- 2
Cut chicken into 1-inch chunks and place in a bowl
- 3
Blend all marinade ingredients until relatively smooth
- 4
Pour marinade over chicken and let sit for 30 minutes to 1 hour
- 5
Preheat grill to medium-high heat
- 6
Slice peaches and onions into 3/4-inch thick wedges
- 7
Thread chicken, peaches and onion onto skewers wearing gloves
- 8
Grill until all sides have nice sear marks
- 9
Turn heat down to low and place skewers on heavy-duty foil
- 10
Fold up foil edges to catch drippings and close grill lid
- 11
Cook until chicken is done throughout
- 12
Place on platter and squeeze with fresh lime
- 13
Garnish with lime slices and sprinkle with cilantro
Tips
Wear gloves when handling the marinade and threading skewers as the spicy mixture can sting your skin
Use heavy-duty foil to catch drippings when finishing on low heat to prevent flare-ups and keep chicken moist
Soak wooden skewers for at least 30 minutes before grilling to prevent burning
Good to Know
Refrigerate cooked skewers up to 3 days in airtight container
Marinate chicken up to 1 hour ahead, assemble skewers 2 hours before grilling
Serve immediately while hot with lime wedges and fresh cilantro
Common Mistakes
Marinate longer than 1 hour to avoid overly spicy results
Skip gloves when handling spicy marinade to avoid skin irritation
Cook on high heat throughout to avoid burning outside before inside cooks
Substitutions
Use 2-3 jalapeños for significantly less heat
FAQ
Can I use different peppers for less heat?
Yes, substitute jalapeños for Scotch bonnets or habaneros. Use 2-3 jalapeños for mild heat, or remove seeds and membranes from any pepper to reduce spiciness further.
What if I don't have wooden skewers?
Metal skewers work well and don't need soaking. You can also grill the components separately and serve them together, though you'll lose the visual appeal of skewers.
How long will leftover skewers keep?
Refrigerate cooked skewers up to 3 days in an airtight container. Reheat gently in the oven at 350°F or enjoy cold in salads or wraps.