Grilled Jerk Chicken and Peach Skewers

General Ingredients

  • A pair of kitchen goves for sensitive hands (marinade is spicy)
  • 12 soaked skewers
  • 2 lbs chicken thigh (boneless, skinless)
  • 3-4 peaches
  • Handful of cilantro for garnish

Marinade Ingredients

  • 1/3 cup olive or vegetable oil
  • 1/3 cup soy sauce
  • 1/3 cup lime juice
  • 1/3 cup apple cider or white vinegar
  • 8-10 garlic cloves
  • 1/3 cup brown sugar
  • 2 tbsp molasses
  • 2 scotch bonnet peppers, or habaneros, or jalapenos with seeds, chopped in half
  • 1 red onion, chopped
  • 2 tbsp fresh thyme leaves (or 1 tbsp dry)
  • 1 tsp salt
  • 2 tsp freshly ground black pepper
  • 1 tbsp plus 1 tsp ground allspice
  • 2 tsp cinnamon
  • 1 tsp ground nutmeg
  • 1 tbsp ground ginger or 1/8 cup fresh sliced ginger


  • Soak the skewers. Cut the chicken thighs into 1 inch chunks and place in a bowl.
  • Place all marinade ingredients in blender, and blend until relatively smooth. Pour marinade over the chicken. Let sit 30 minutes or up to 1 hour. The longer the marinade, the spicier they will become.
  • Pre-heat grill to medium high.
  • Slice peaches to 3/4 inch thick wedges.
  • Using gloves, skewer chicken and peaches. The marinade will naturally transfer to the peaches.
  • Grill until all sides are nicely seared with grill marks. Turn heat down to low, place on a piece of heavy duty foil, folding the edges up to catch drippings. Continue until cooked the entire way through.
  • Place on a platter, drizzle "cooked" marinade from the foil over the skewers, and sprinkle with cilantro.