Grilled Jerk Chicken and Peach Skewers Recipe
Grilled Jamaican Jerk Chicken and Peach Skewers, a delicious summertime meal that is full of flavor!
How to Make the Best Grilled Jerk Chicken and Peach Skewers
These Grilled Jerk Chicken and Peach Skewers are the ultimate summer grilling recipe that brings together the bold, fiery flavors of Jamaican jerk seasoning with the natural sweetness of ripe peaches. The combination might sound unexpected, but it’s absolutely magical—the charred, caramelized fruit perfectly balances the heat and spice of the traditional jerk marinade.
The homemade jerk marinade is where all the magic happens. A blend of scotch bonnet peppers (or milder alternatives if you prefer less heat), allspice, thyme, and ginger creates that authentic Caribbean flavor profile. Mixed with honey and lime juice, it tenderizes the chicken while infusing it with incredible depth. Don’t skip the marinating time—even 30 minutes makes a big difference in flavor.
These skewers are perfect for summer cookouts and backyard barbecues. Serve them alongside a fresh green salad, coconut rice, or grilled vegetables for a complete meal that will transport your taste buds straight to the islands.
Grilled Jerk Chicken and Peach Skewers
Grilled Jamaican Jerk Chicken and Peach Skewers, a delicious summertime meal that is full of flavor!
Ingredients
Chicken and Skewers
Jerk Marinade
Instructions
Prepare and Marinate
- Soak the skewers. Cut the chicken into 1-inch chunks and place in a bowl.
- Place all the marinade ingredients in the blender, and blend until relatively smooth. Pour the marinade over the chicken. Let sit for 30 minutes or up to 1 hour. (The longer you marinate, the spicier they will become.)
Grill the Skewers
- Pre-heat the grill to medium-high.
- Slice the peaches and onions into ¾-inch thick wedges.
- Using gloves (the marinade is spicy and may sting), skewer the chicken, peaches, and onion. The marinade will naturally get on the peaches which is a good thing.
- Grill until all sides are nicely seared with grill marks. Turn heat down to LOW, place on a piece of heavy-duty foil, folding up the edges to catch the drippings, and close the lid, letting the chicken cook all the way through until done.
- Place on a platter, squeeze with lime, and garnish with lime or orange slices and sprinkle with cilantro. Enjoy with a big salad.
Notes
- The longer you marinate the chicken, the spicier it will become—30 minutes is mild, 1 hour is more intense.
- Wear gloves when handling the marinade to avoid skin irritation from the hot peppers.
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
