The first thing you notice in Jamaica isn’t the view, it’s the scent. That sweet smoke twisting through the air, full of spice, lime, and a whisper of heat that makes your mouth water before you even see the grill. Somewhere nearby, someone’s flipping Jamaican jerk chicken, and that sound, the soft sizzle of meat meeting flame, feels like music. You can almost taste it before you take a bite. That’s the kind of moment I wanted to bring home, the kind where flavor feels like sunshine and time slows down just long enough to remind you life is meant to be savored.
Jamaican jerk chicken isn’t just a recipe. It’s a reminder that you can create beauty from simple things. You can bring the world to your table. And when you do, don’t forget to savor it, because moments like that are the real reward. Now go turn on your grill and let that smoke rise. You’re not just cooking tonight. You’re creating something unforgettable.
Jamaican Jerk Chicken Skewers
Equipment
- Indoor or outdoor grill
- Large mixing bowls
- Tongs
- Baking dish (for soaking skewers)
- Wooden skewers (soaked 30–60 minutes in water)
- Meat thermometer
Ingredients
Protein + Veggies
- 1½ –2 lbs chicken or turkey tenderloin cut into 1½-inch cubes
- 1 small zucchini sliced into thick half-moons
- 1 red bell pepper chopped into 1½-inch pieces
- 1 green bell pepper chopped into 1½-inch pieces
- 1 medium red onion cut into chunks
- 6 –8 cremini or button mushrooms
Marinade for the Meat (authentic + juicy)
- 3 –4 tbsp Eaton’s Jerk Seasoning Hot
- 1 tbsp soy sauce or coconut aminos
- 1 –2 tbsp brown sugar or honey start with 1 tbsp and adjust to taste
- 1 –1.5 tbsp fresh lime juice start with 1 tbsp and adjust to taste
- 2 tbsp olive oil
- 1 tbsp plain Greek yogurt for tenderness and moisture
- 2 scallions finely chopped
- ¾ –1 tsp ginger paste or 1 tsp fresh grated ginger
- A few sprigs fresh thyme optional but authentic
Marinade for the Vegetables (30-minute soak)
- 2 tbsp Eaton’s Jerk Seasoning
- 1 tbsp brown sugar or honey
- 1 tbsp soy sauce or coconut aminos
- 1 tbsp lime juice
- 2 tbsp olive oil
- ½ tsp ginger paste optional
- 1 –2 tsp water only if mixture feels too thick
Instructions
- Preheat Like a Pro: Set your grill to 400°F so it’s ready for that perfect sear. If you’re using an indoor smokeless grill, give it five minutes to preheat.
- Make the Marinades: In one bowl, whisk together all the meat marinade ingredients until smooth. In another, combine the veggie marinade ingredients. Keep them separate so your veggies stay crisp and your meat stays safe.
- Marinate Like You Mean It: Add chicken or turkey cubes to the meat marinade, coating every piece. Cover and refrigerate for at least 2 hours or up to 24 hours. In a separate bowl, toss your veggies with their marinade, cover, and chill for 30–60 minutes.
- Soak and Prep: Submerge your wooden skewers in cool water for 30–60 minutes. This keeps them from burning when things heat up. Pat dry before using.
- Assemble the Skewers: Thread marinated chicken and veggies alternately onto the soaked skewers, leaving a little space between pieces so the heat can work its magic.
- Grill to Perfection: Lightly oil your grill grates. Place the skewers on the grill and cook for 4–5 minutes per side, turning gently so all sides get that jerk char. Total cook time should be around 8–10 minutes, until the meat reaches 160–165°F inside.
- Finish Strong: Brush the skewers with a little melted butter or a touch of lime juice right before removing them from the grill for extra shine and flavor.
- Rest and Serve: Let them rest for 3–5 minutes before serving so the juices settle in.