Jerk Chicken Skewers

I made enough of the spice mixture to fill the mason jar, it was that good! I prepped all the skewers last night, then just threw them on my griddle for lunch. Served with steamed rice and sautéed Cinnamon Butter Sweet Potatoes, they’re a quick, low calorie, high flavor supper! 

2 lbs Chicken Breast; cubed

1 Tablespoon Olive Oil

4 large Bamboo Skewers

Jerk Seasoning:

1 teaspoon Garlic Powder

1 teaspoon Onion Salt

½ teaspoon Smoked Paprika

1 teaspoon Cayenne Pepper

½ teaspoon Salt

¼ teaspoon Red Pepper Flakes

¼ teaspoon Ancho Chile Powder

¼ teaspoon Cracked Black Pepper

¼ teaspoon Cumin

½ teaspoon Cinnamon

¼ teaspoon All Spice

⅛ teaspoon Nutmeg

1 teaspoon Parsley

½ teaspoon Thyme

1 teaspoon Brown Sugar

Add the chicken, oil and seasoning to a large bowl. Toss to coat, then cover and chill overnight. 

Heat a griddle over medium-high heat. Skewer the meat and add a drizzle of oil to the griddle. Sear the meat on all sides, then reduce the heat to medium-low and cover. Cook until the internal temperature reaches 165°F; about 8-12 minutes.


Looking for a side dish? Try one of these recipes!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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