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Jerk-style chicken skewers recipe

A grilled skewer of chicken, onion and pepper served with a side of corn on the cob

Prep time
20 mins

Cooking time
10 mins

Medium effort


  • 1 clove garlic, crushed
  • Juice of ½ lemon
  • 1 tbsp olive oil
  • 1-2 tsp jerk seasoning, to taste
  • 2 skinless, boneless chicken breasts, cut into 12 large chunks
  • 1 red pepper, cut into 16 chunks
  • 1 onion, quartered and separated to give 16 pieces
  • To serve:
  • 4 sweetcorn cobettes
Nutritional information

Nutritional analysis, per serving (1/4 recipe)

  • 781kJ/186kcal
  • 21.4g protein
  • 10.8g carbohydrate, of which 4.9g sugars
  • 5.1g fat, of which 0.8g saturates
  • 5.4g fibre
  • 0.1g sodium, equivalent to 0.2g salt


Soak 4 wooden skewers in water for about 30 minutes.


Mix the garlic, lemon juice and olive oil with 1 teaspoon of jerk seasoning (or 2 if you prefer a spicier flavour). Stir in the chicken and set aside while you prepare the vegetables.


Thread a piece of pepper onto a skewer, then onion, then chicken, finishing with onion.

Try other vegetables like mushrooms and courgettes – or even fruit like mango or pineapple.


Cook on the barbecue for 8 to 10 minutes, turning frequently. Alternatively, cook under a preheated grill.


Meanwhile cook the sweetcorn cobettes in boiling water, or on the barbecue for 6 to 8 minutes.

Add flatbreads or boiled rice for an easy meal.