Grilled Jerk Chicken Skewers: Big Flavor, Zero Boring

You could spend hours chasing “secret” barbecue hacks, or you could thread chicken on a stick, slather it in fiery-sweet Jamaican jerk, and win dinner in 20 minutes. This is that move.

These Grilled Jerk Chicken Skewers are smoky, juicy, and slightly dangerous—like a vacation with your favorite bad influence.

They hit with heat, then charm you with citrus and herbs. Serve them at a backyard hang, meal-prep them for the week, or flex over lunch.

Either way, everyone’s asking for seconds, and you’re pretending you didn’t see that coming.

Why You’ll Love This Recipe

• Huge flavor, minimal fuss: A bold marinade does the heavy lifting while you chill.
• Quick cook time: Skewers grill fast, so dinner happens in minutes, not hours.
• Adaptable heat: Dial the spice from “gentle hello” to “call the fire department.”
• Meal-prep friendly: Holds up great for lunches, bowls, or tacos.
• Grill or stovetop: No grill?
  

  A grill pan or broiler still delivers charry goodness.

Grilled Jerk Chicken Skewers: Big Flavor, Zero Boring

Recipe by Wendy CarterCourse: Chicken, Dinner

Servings

4

servings

Prep time

20

minutes

Cooking time

12

minutes

Calories

320

kcal

Ingredients

• Chicken: 2 pounds boneless, skinless chicken thighs, cut into 1.5-inch cubes

• Scallions: 6, roughly chopped

• Garlic: 5 cloves

• Ginger: 2 tablespoons fresh, peeled and chopped

• Scotch bonnet or habanero: 1–2 peppers, stemmed and seeded (more = hotter)

• Fresh thyme: 2 tablespoons leaves (or 2 teaspoons dried)

• Allspice: 2 teaspoons ground

• Cinnamon: 1/2 teaspoon

• Nutmeg: 1/4 teaspoon

• Brown sugar: 2 tablespoons

• Soy sauce: 3 tablespoons

• Lime juice: 2 tablespoons (plus extra wedges for serving)

• Orange juice: 2 tablespoons (optional but clutch)

• Apple cider vinegar: 1 tablespoon

• Neutral oil: 2 tablespoons (plus more for grill grates)

• Kosher salt: 1–1.5 teaspoons

• Black pepper: 1 teaspoon

• Wooden or metal skewers: 8–10; soak wooden skewers 30 minutes

• Optional finishing: Chopped cilantro, extra scallions, and a drizzle of honey

Step-by-Step Instructions

• Prep the pan and oven. Preheat oven to 350ºF (175ºC). Line a 9×5-inch loaf pan with parchment, leaving overhang for easy lift. Lightly grease the sides.
• Grate and squeeze. Grate zucchini on the fine side. Place in a clean towel and gently squeeze out excess water. Don’t wring it dry—just remove the drip.
• Whisk dry. In a bowl, whisk almond flour, oat flour, tapioca, cinnamon, nutmeg, baking powder, baking soda, and salt until no clumps remain.
• Mix wet. In another bowl, whisk eggs, brown sugar, oil, and vanilla until glossy and slightly thick, about 30–45 seconds.
• Combine. Add dry to wet and fold with a spatula until just combined. Fold in zucchini and any mix-ins. Batter should be thick but scoopable.
• Pan and smooth. Scrape batter into pan and smooth the top. Sprinkle a pinch of coarse sugar or a few oats on top if you’re feeling fancy.
• Bake. Bake 55–65 minutes, until a toothpick comes out mostly clean with a few moist crumbs. If top browns too quickly, tent with foil in the last 15 minutes.
• Cool like you mean it. Cool in the pan 15 minutes, then lift out and cool fully on a rack. Slice with a serrated knife for clean edges. Yes, waiting is painful. Worth it.

Preservation Guide

• Fridge: Store cooked skewers in an airtight container for 3–4 days.
• Freezer: Freeze cooked chicken (off the skewers) up to 2 months.
  

  Thaw overnight in the fridge.

• Reheat: Warm gently in a 325°F oven 8–10 minutes or in a skillet over medium with a splash of water. Avoid nuking into dryness.
• Marinated raw chicken: Keep refrigerated up to 24 hours max. Don’t reuse marinade that touched raw chicken unless boiled 1–2 minutes.

Healthy Highlights

• Lean protein: Chicken thighs deliver iron and B-vitamins with superb juiciness.
• Spice benefits: Allspice, ginger, and chili bring antioxidant and anti-inflammatory perks.
• Lower sugar than BBQ: Just a touch of brown sugar for balance, not a syrup bath.
• Gluten-aware: Swap tamari for soy sauce if you need it gluten-free, easy win.

Nutrition Stats

Per serving (approx., without sides):

• Calories: ~320
• Protein: ~34g
• Fat: ~14g
• Carbs: ~12g
• Sodium: ~720mg (varies by soy sauce; adjust to taste)

Numbers will shift with marinade absorbed, basting amount, and side dishes.

But the macro balance hits that satiating, high-protein sweet spot.

Don’t Make These Errors

• Skipping the soak: Wooden skewers burn fast. Soak them at least 30 minutes or watch them go full campfire.
• Underseasoning: Jerk should be bold. Taste the marinade; it should be salty-spicy-sweet-tangy.
  

  Bland jerk is an oxymoron.

• Overcrowding the grill: Leave space so heat circulates and you get that char. Piled skewers steam and sulk.
• Cranking heat to inferno: Medium-high is perfect. Too hot and the sugar burns before the chicken cooks.
• Raw marinade contamination: Only baste with clean, reserved marinade or boil used marinade before brushing.

Alternatives

• Protein swaps: Shrimp (marinate 20–30 minutes, grill 2–3 minutes per side), salmon cubes, or firm tofu (press first).
• Heat control: Use 1 pepper for mild, 2 for hot; sub jalapeño for gentler spice; add a teaspoon of honey to soften the blow.
• Herb twists: Mix thyme with a little cilantro or parsley if that’s what you’ve got.
• Cookware options: Grill pan on medium-high, or broil 6 inches from heat, flipping once (8–10 minutes total).
• Low-carb serve: Plate with cauliflower rice, cucumber-mango salad, or lettuce cups.

FAQ

How spicy are these skewers?

With one Scotch bonnet, they’re medium-hot with a satisfying kick.

Two peppers push it into legit spicy. Seed the peppers and use fewer for a milder experience, or swap in jalapeño for a softer ride.

Can I use chicken breast instead of thighs?

Yes, but watch the cook time closely—breast dries out faster. Cut breast into uniform cubes, pull at 160–162°F, and rest to reach 165°F.

A tiny oil drizzle in the marinade helps.

Do I have to marinate overnight?

No, but longer equals deeper flavor. Two hours is the floor. If you can swing 8–12 hours, the spices really sink in.

Don’t exceed 24 hours or the acid can mess with texture.

What sides pair best?

Coconut rice, grilled pineapple, mango slaw, black beans, or charred corn. For a lighter plate, go with cabbage-carrot slaw and limey cucumber salad. Balance the heat with something juicy or creamy.

Is this recipe gluten-free?

Swap soy sauce for tamari or coconut aminos and you’re good.

Also confirm your spices are certified gluten-free if you’re sensitive.

Can I bake these instead of grilling?

Yes. Roast at 425°F on a wire rack over a sheet pan for 12–15 minutes, flipping once and basting midway. Broil 1–2 minutes at the end for char.

Not identical, but still awesome.

How do I avoid sticking?

Preheat well, clean the grates, and oil them. Lightly oil the chicken, too. If it resists flipping, give it 30 more seconds—release happens when sear forms.

Final Thoughts

Grilled Jerk Chicken Skewers are the shortcut to bold, island-level flavor without a plane ticket.

You get smoky char, citrusy tang, and a spicy grin that lingers—in a good way. Keep it simple, keep it hot, and keep some extra lime and herbs on standby. Warning: your “just a taste” friends will steal your leftovers.

Consider that the ultimate compliment.