Spicy Jerk Chicken Skewers
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Bold jerk marinade with tweaks; olive oil swapped light grape seed oil; half marinade for later brushing; adds tangy mango for sweetness twist; chicken thighs cubed, marinated minimum 15 minutes up to overnight; skewered alternating chicken, pineapple chunks, red bell pepper, and red onion; grilled at medium-high heat with attention to sizzling sounds and grill marks; cooked till internal temp hits 160-165°F but also assess firmness and juices; finished with fresh cilantro topping for freshness punch.
Prep:
20 min
Cook:
12 min
Total:
32 min
Servings:
4 servings
#Caribbean
#Grilling
#Chicken
#Skewers
#Marinade
Tough about ’jerk’ is balancing the sharp punch of spice with sweet, fatty richness of chicken thighs. I’ve wrestled with marinades too liquidy—ends up watery, chicken won’t cling. Pulsing rather than blending everything lets flavors sing without losing texture. Pineapple chunks get smoky on grill, contrasting with crisp bell pepper pieces. Learned the hard way—don’t over marinate or thighs go past tender, become mealy. Grill temps matter; too hot burns outside, leaves raw inside. Watch and listen—the sizzle transforms the marinade sugars into a sticky char crust. Cilantro isn’t optional; it’s a nose and palate freshener after heat and oil speak. Tried swapping olive oil for grape seed oil here—lighter, more neutral, allows spices front row seating. Experiment—you might add mango for sweeter twist or swap jalapeno for Scotch bonnet if you dare. Never trust appearance alone—press chicken to sense doneness, check juices. Timing is a guide; look, listen, smell.
Ingredients
- ¼ cup light grape seed oil instead of extra virgin olive oil
- ¼ cup pineapple juice
- 5 cloves garlic minced
- 1 tablespoon maple syrup
- 2 teaspoons lime juice
- 2 teaspoons soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon coarse sea salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ¼ teaspoon ground ginger
- 1 jalapeno pepper minced and seeded
- 6 scallions chopped
- 1 pinch cinnamon
- 1 pound boneless skinless chicken thighs cut into 1-inch cubes
- 2 cups pineapple cubes
- 1 red bell pepper cut into 1-inch pieces
- 1 red onion cut into 1-inch pieces
- Fresh cilantro for garnish
About the ingredients
For oil, grape seed or avocado works better than olive if you want cleaner flavor and higher smoke points. Adjust jalapeno quantities or remove seeds to control heat. Garlic—always freshly minced, never powder; it mellows when cooked but raw taste is sharp. Maple syrup substitutes honey or agave nectar but keep the sweet element; essential for that caramelized sticky exterior. Pineapple essential—not canned, fresh chunks add moisture and enzyme action that tenderizes meat. If scallions missing, green onions suffice. Don’t skip dried thyme—key herb note here. Lime juice needs to be fresh; bottled can taste off and mute flavors. Cinnamon is subtle; a pinch rounds the spices. Salt coarse for better distribution and texture. Chicken thighs preferred for flavor and juiciness over breasts; less prone to drying out on grill.
Method
- In a blender or food processor pulse grape seed oil, pineapple juice, garlic, maple syrup, lime juice, soy sauce, thyme, salt, nutmeg, allspice, ginger, jalapeno, scallions, and cinnamon. Aim for a thick, chunky blend—not puree. Some texture is good. Check for balance; add a little more lime if flat.
- Place chicken cubes in a large bowl. Pour half the marinade over and toss thoroughly until chicken coated. Cover and refrigerate minimum 15 minutes. Longer up to 10 hours okay—the acid and spices break down fibers but don’t let go past 12 hours or meat gets mushy.
- Spray 8 sturdy metal skewers with cooking spray to avoid sticking. Alternating pieces: chicken, pineapple, bell pepper, onion. Gives pockets of sweetness that cut the spicy and warm notes.
- Keep leftover marinade for basting. Brush skewers lightly before grilling to build flavor layers and help caramelize sugars in pineapple and syrup.
- Preheat grill between medium and medium-high heat—not screaming hot. Spray grill grates with oil to ensure no stick. Hot grill will hiss—a sharp sizzle sound when placing skewers signals good. Cook about 6 minutes per side but watch closely.
- Check chicken for firm yet springy texture; juices clear, not pink, when poked. Internal temp ideally 160-165°F; carryover heat finishes it. If unsure, slice a piece to peek for doneness visually.
- Once grilled, remove skewers, let rest a few minutes. Slide chicken and veggies off skewers or serve as is—visual appeal matters.
- Finish with fresh cilantro scattered on top; bright green aroma cuts through spice and fat.
- Note: swapping maple syrup with honey or agave is fine, no major impact. Jalapeno seeds provide heat but keep or remove to taste. If no grill, broil on highest rack watching caramelization closely; or pan sear with occasional turning.
Cooking tips
Blender or processor pulse until marinade is thick but not uniform puree, small chunks of scallions or jalapeno add texture and bursts of flavor. Marinate chicken in half mixture to prevent over-salting or overpowering. Toss to evenly coat. Use metal skewers if possible—wooden prone to burning unless soaked overnight. Alternate chicken and veggies on skewer helps balanced cooking; pineapple sugars caramelize quickly so keep pieces similar size to chicken for even grilling. Oil spray grill often to prevent sticking; thick sticky marinades can char and tear meat if stuck. Midway flip, listen for crackling; that scent signals sugars caramelizing and meat sealing moisture. Check doneness with finger press: firmness and clear juices rather than pink. Internal temp thermometer ideal but know it’s guidance. Resting skewers a few minutes retains juices and lets flavors mingle post grill heat. Fresh cilantro final touch—it freshens palate and brightens aroma after smoky heat.
Chef's notes
- 💡 Pulse marinade ingredients in blender. Not puree. Small chunks still visible. Gives texture and bursts of flavor. Keeps garlic sharp but not raw. Adjust lime for balance if flat. Marinate half to prevent overpowering chicken. Acid breaks fibers but avoid over 12 hours or meat goes mushy.
- 💡 Use sturdy metal skewers if possible. Wooden must soak long or risk burning. Alternate chicken with pineapple, bell pepper, onion. Pieces roughly same size. Pineapple sugars caramelize fast. Watch grill marks and listen for sizzle, crackle sounds. Medium-high heat only. Too hot burns outside, raw inside.
- 💡 Spray grill grates often before placing skewers. Sticky marinade chars easy if stuck. Flip halfway after 6 minutes per side approx. Press chicken with finger for firmness. Juices run clear. Pink means undercooked. Internal temp 160-165°F recommended but trust tactile cues too.
- 💡 Save leftover marinade separately before raw meat use. Brush skewers lightly before grilling for layering flavor. Don’t reuse raw marinade on cooked meat to avoid contamination. If no grill, broil close to heat. Watch caramelization closely. Pan sear off heat with frequent turning also works as substitute.
- 💡 Fresh cilantro topping crucial at end. Brightens aroma, cuts through fat and spice. Maple syrup may swap honey or agave for caramelized exterior. Jalapeno seeds decide heat level; remove or keep to preference. Pineapple juice swap orange juice but flavor shifts noticeably. Balance heat and sweetness carefully.
Common questions
How long marinate chicken?
Minimum 15 minutes up to 10 hours okay. Don’t pass 12 hours. Acid breaks fibers too much if longer. Meat gets mushy, texture ruined. Half marinade only to avoid overpower.
Can I use wooden skewers?
Yes but soak overnight to avoid burning. Metal skewers better if you got them. Wood tends to char, smoky flavor can go off. If no soak, flip often, watch closely.
What if grill too hot?
Outside burns, inside raw often. Lower heat medium or medium-high. Spray oil on grates so meat doesn’t stick. Listen for sizzle, crackle signals grill temp right. Adjust distance from heat source too.
How store leftovers?
Fridge in sealed container up to 3 days. Reheat gently to avoid drying. Could freeze cooked skewers but texture changes slightly. Best fresh for juiciest bites. Save marinade separately if raw.
