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Grilled Jerk Chicken Kebabs

This is our version of a classic Jamaican Jerk chicken but instead of grilling on the bone, we used breast strips. Serve with Mango Relish for a nice balance to the heat.


Yield: 4 servings as an appetizer


Active Time: 30 minutes
Start to Finish: 2 hours, 30 minutes

For this recipe you’ll need:

For the spice rub:

  • 1 1/2 teaspoons ground allspice

  • 1 1/2 teaspoons dried thyme

  • 1 teaspoon curry powder
  • 1 1/2 teaspoons paprika

  • 1 teaspoon granulated sugar

  • 1/2 kosher salt

  • 3/4 teaspoon black pepper

  • 1 teaspoon cayenne pepper

  • 1/4 teaspoon nutmeg, freshly grated

  • 1/4 teaspoon ground cinnamon

  • 1/8 teaspoon ground cloves

For the chicken:

  • 3 chicken breasts, cut into strips

  • 1 to 2 tablespoons grapeseed oil

  • Bamboo skewers, soaked in water for at least 30 minutes

    1. To make the spice blend, mix together all of the herbs and spices together in a bowl.

    2. In a medium-size bowl, mix together the chicken, enough oil to lightly coat the chicken and enough spice blend to generously coat. Allow to marinate for at least 2 hours refrigerated, but up to 12.

    3. Thread the chicken onto the soaked skewers.

    4. Heat a gas or charcoal grill over medium heat.

    5. Grill the chicken on the first side until caramelized. Flip and repeat. Continue to cook until the chicken is cooked through.

    6. Serve on a platter with Mango Relish.