Name: Jerk Chicken Skewers with Peaches
Prep time: PT-991241H8M44S
Cook time: 20 min
Total time: 1 h
Cuisine: Caribbean
Ingredients: 8-12 wood skewers, soaked; 2 lbs chicken (boneless, skinless chicken thighs); 3 peaches, sliced into wedges; 1 red onion, sliced into 1/2 inch wedges; a handful of cilantro for garnish; lime wedges for garnish; 1/8 cup olive oil; 1/8 cup soy sauce; 1/4 cup lime juice ( 2 limes), more for garnish; 1/4 cup honey; 2 tablespoons apple cider vinegar; 4 cloves of garlic; 1 tablespoon fresh ginger, thinly sliced across the grain; 1- 2 Scotch bonnet peppers, habaneros, or jalapeños, chopped in half, seeds removed (use gloves); 1 fat shallot, chopped (or 1/4 cup red onion); 1 tablespoon fresh thyme leaves (or 1/2 tablespoon dried thyme); 1 teaspoon salt; 2 teaspoons freshly ground black pepper; 2 teaspoons ground allspice; 1/2 tsp cinnamon; 1/2 tsp ground nutmeg

These grilled jerk chicken skewers with peaches are sweet, smoky, and spicy with a Caribbean-inspired marinade, juicy chicken thighs, red onion, and caramelized summer peaches. Vegan-adaptable.

jerk chicken, peach, and red onion skewers on a plate with lime wedges and fresh cilantro.

When someone loves you, the way they say your name is different. You know that your name is safe in their mouth.~ Jess C. Scott

Corinne Said:

I have made this many times each summer as soon as we fire up the grill and everyone loves it! Perfectly sweet and spicy. Whenever possible, use the best local, ripe sweet peaches in your area - in my case Palisades peaches! Yum!!!

See More Reader Reviews

This grilled jerk chicken skewers with peaches recipe has quickly become a summer favorite around here. Juicy chicken thighs are coated in a bold Caribbean-inspired jerk marinade, then grilled with sweet, ripe peaches until everything is smoky, caramelized, and full of flavor.

The combination of spicy jerk seasoning and warm, nectar-sweet peaches is surprisingly delicious. My husband Brian was a little skeptical when I handed him the skewers to grill - he's not usually a fan of cooked fruit - but when it came time to eat, those skewers disappeared so quickly I had to laugh. He completely devoured them!

So grab some peaches and fire up the grill. Summer is the perfect season for both.

Why you’ll love this family favorite recipe!

Perfect for entertaining. Marinate the chicken skewers before guests arrive, then toss them on the grill for laid-back al fresco dining.

Bursting with summer flavor. The spicy Caribbean jerk seasoning paired with sweet, juicy peaches sings of summer and will transport you to Jamaica!

Adaptable. For vegan skewers, marinate tofu instead. If vegetarian, try halloumi! Shrimp and firm fish like mahi-mahi are nice, too.

Jamaican chicken skewers ingredients neatly arranged and labeled - shallots, red onion, garlic, ginger, honey, peaches, lime juice, chicken thighs, hot peppers, olive oil, cinnamon, nutmeg, allspice, salt and pepper, cilantro, vinegar.

Jerk Chicken Skewers Ingredients

Chicken thighs - The ideal choice for juicy, flavorful skewers. Boneless, skinless thighs stay tender on the grill and soak up the bold jerk marinade beautifully.
Fresh peaches - Add juicy sweetness and a lovely contrast to the smoky, spicy chicken. Grilled peaches become even sweeter and slightly caramelized around the edges.
Red onion - Brings savory sweetness and a bit of char, balancing the fruit and spice.
Cilantro and lime wedges (garnish) - Add a fresh, bright finish that lifts the bold Caribbean-inspired flavors. Green onions are a nice option, too.
Jerk Marinade - Olive oil, soy sauce, lime juice, honey, apple cider vinegar, garlic, ginger, Scotch bonnet peppers (or habaneros/jalapeños), shallot, thyme, salt, black pepper, allspice, cinnamon, and nutmeg - the balance of lime, honey, and savory notes makes these skewers smoky, spicy, and irresistible.

How to Make Jerk Chicken and Peach Skewers

1. Soak the skewers. You’ll need about 8-12 skewers. If using wood skewers, soak them in water.

2. Blend the marinade. Add olive oil, soy sauce, lime, honey, vinegar, garlic, ginger, peppers, shallot, thyme, salt, pepper, and spices to a blender and blend until mostly smooth. A food processor would work okay here, too, since it doesn’t need to be extremely smooth.

glass mixing bowl with chicken thigh pieces tossed in jerk marinade.

3. Marinate the chicken. Cut chicken into 1 1/2-inch pieces and add to a large bowl. Pour in the marinade and mix. Let chill in the fridge for 20 minutes or up to 1 hour. The chicken becomes spicier the longer it marinates.

4. Preheat the grill. Preheat the gas grill to medium-high.

5. Assemble the skewers. Slice the peaches and onions into 3/4-inch thick wedges. I like to use gloves to make the skewers, as the marinade is spicy and can sting! Skewer the chicken, peaches, and onion, letting the marinade naturally drip onto the peaches and onion, too.

Tip: For extra flavor, heat any remaining marinade in a small saucepan on the stovetop until hot (to kill any bacteria in the chicken), then baste the skewers. Optional, but delicious!

assembled jerk chicken and peach skewers on a ceramic tray.

jerk chicken and peach skewers on the grill.

6. Grill the skewers. Place the skewers on the hot grill. Grill until all sides are seared with grill marks, then reduce the heat to medium-low or low and close the lid, letting the chicken cook until it reaches an internal temperature of 175F.

7. Garnish and serve. Arrange the skewers on a platter. Squeeze fresh lime juice over top and garnish with lime or orange slices and fresh herbs like cilantro or scallions.

jerk chicken and peach skewers with red onion, coated in jerk marinade and grilled, stacked on a plate with fresh herbs.

Chef’s Tips

Use ripe but firm peaches. Overly soft peaches can fall apart on the grill. Look for peaches that are fragrant and sweet but still hold their shape when sliced.
Cut everything to a similar size. Keep the chicken, peaches, and onions roughly the same size to help them cook evenly.
To reduce spice, substitute jalapeno peppers.
Use the the extra marinade! Simmer any extra marinade, then use it to baste the chicken.
Use kitchen gloves when skewering. The marinade is spicy and may sting your hands, so I find it helpful to use gloves when assembling the skewers.
Leave a little space between ingredients. Crowding the skewers can cause steaming rather than caramelization and charring.
Make vegetarian or vegan skewers. Use halloumi or tofu instead of the chicken. Both taste great with the jerk marinade!

Serving Suggestions

Serve Jamaican jerk chicken skewers over Coconut Rice. The cool coconut-lime rice offers the perfect contrast to the spicy skewers. Cilantro Lime Rice is nice, too. Here are our favorite side dish pairings:

Storage

Leftover jerk chicken skewers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a 350F oven, in a single layer, until reaching an internal temp of 145F. Or reheat in the microwave.