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Jerk-style chicken skewers recipe

These spicy skewers are quick to prepare and cook. They're a great way to brighten up any barbecue – but can easily be made under the grill too!

Prep: 20 mins
Cook: 10 mins
Serves 4

Nutritional information

Per serving:

  • 781kJ / 186kcal
  • 21.4g protein
  • 10.8g carbohydrate, of which 4.9g sugars
  • 5.1g fat, of which 0.8g saturates
  • 5.4g fibre
  • 0.2g salt
A grilled skewer of chicken, onion and pepper served with a side of corn on the cob


Chicken skewers

  • 4 wooden skewers, soaked in water for 30 minutes
  • 1 clove garlic, crushed
  • juice of half a lemon
  • 1 tablespoon olive oil
  • 1 or 2 teaspoons 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


  1. 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.

  2. 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.

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

  4. 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.