Jamaican Jerk Grilled Kebabs
Fire up the grill and transport your taste buds to the Caribbean with these flavorful Jamaican Jerk Grilled Kebabs! Juicy chunks of marinated chicken, vibrant bell peppers, sweet pineapple, and zesty red onions are threaded onto skewers and infused with a bold jerk seasoning marinade featuring hints of thyme, lime, and garlic. Perfectly charred on the grill, these kebabs offer a tantalizing balance of smoky, spicy, and sweet flavors that are irresistibly mouthwatering. Serve them with classics like rice and peas or a crisp green salad for a vibrant, crowd-pleasing meal. Quick to prepare and full of tropical flair, these Jamaican-style kebabs are ideal for summer barbecues or weeknight dinners with a punch of island-inspired flavor.
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Recipe Information
Ingredients
- 1.5 pounds Chicken breast
- 2 large Red bell pepper
- 2 large Yellow bell pepper
- 1 large Red onion
- 2 cups Pineapple chunks
- 4 stalks Scallions
- 3 tablespoons Jerk seasoning
- 2 tablespoons Soy sauce
- 3 tablespoons Olive oil
- 2 tablespoons Lime juice
- 1 tablespoon Honey
- 4 minced Garlic cloves
- 1 teaspoon Fresh thyme
- 1 teaspoon Black pepper
- 8 pieces Wooden or metal skewers
Instructions
Cut the chicken breasts into bite-sized cubes, approximately 1.5 inches in size, and place them in a mixing bowl.
In a small bowl, whisk together jerk seasoning, soy sauce, olive oil, lime juice, honey, minced garlic, fresh thyme, and black pepper to form the marinade.
Pour the marinade over the chicken, ensuring all pieces are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours (or overnight for best flavor).
While the chicken marinates, soak wooden skewers in water for at least 30 minutes to prevent burning if using wooden skewers. Metal skewers can be used as an alternative and don't require soaking.
Chop the red and yellow bell peppers into bite-sized squares. Cut the red onion into similarly sized chunks to match the bell peppers. Set the vegetables aside along with the pineapple chunks.
Remove the marinated chicken from the refrigerator and prepare the kebabs by threading pieces of chicken, bell peppers, red onions, pineapple chunks, and scallions onto the skewers. Repeat the pattern until the skewer is filled, leaving a little space at each end.
Preheat the grill to medium-high heat and lightly grease the grates with oil to prevent sticking.
Place the kebabs on the grill and cook for approximately 12-15 minutes, turning occasionally to ensure even cooking. The chicken should be fully cooked (internal temperature of 165°F) and the vegetables lightly charred.
Remove the kebabs from the grill and let them rest for 2-3 minutes before serving.
Serve the Jamaican jerk grilled kebabs alongside your favorite sides, such as rice and beans, grilled corn, or a fresh green salad.
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 2001 mg | 87% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 37.7 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 88 mg | 7% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1044 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
