Jerk flavours make chicken taste awake
When I say jerk-style, I mean that warm, spiced, slightly smoky vibe that makes chicken taste like it has been properly looked after. I am not trying to recreate anything perfectly, I am trying to make a weeknight dinner that smells incredible and tastes even better.
Pineapple is the calm in the chaos
Spicy chicken loves something sweet and juicy next to it. Pineapple salsa cools the heat without turning bland, and it brings a sharp, fruity bite that makes you go back for another skewer even when you swore you were full.
This is my skewer night crowd-pleaser
These are the skewers I make when I want options on the table. The spice level is adjustable, the salsa suits people who like things milder and the whole plate feels bright and generous. If you are putting together a full line-up, the spicy BBQ chicken skewers list for easy planning is where I keep my favourites.
When you want contrast, not more of the same
Jerk-style spice is warm and fragrant, so I like pairing it with skewers that lean smoky or tangy for variety. Peri peri garlic lemon skewers for sharp heat are great alongside, and if you want a creamy, saucy option too, thai red curry coconut chicken skewers round out the plate beautifully.
Ingredients (serves 4)
- 700 g chicken thighs, boneless and skinless, cut into 3 cm chunks
- 10 metal skewers, or 10 soaked wooden skewers
- Neutral oil, for the grill grates
Jerk-style marinade
- 30 ml soy sauce
- 25 ml lime juice
- 20 ml apple cider vinegar
- 30 ml olive oil
- 20 g soft brown sugar
- 3 garlic cloves, finely grated
- 12 g fresh ginger, grated
- 3 spring onions, finely chopped
- 10 g ground allspice
- 6 g ground cinnamon
- 6 g dried thyme
- 4 g smoked paprika
- 1 Scotch bonnet chilli, finely chopped (or 1 to 2 red chillies for milder heat)
- 8 g fine sea salt
- Black pepper, to taste
Pineapple salsa
- 250 g fresh pineapple, diced small
- 120 g cucumber, diced small
- 80 g red onion, finely diced
- 15 g fresh coriander, chopped
- 20 ml lime juice
- 10 ml olive oil
- Pinch of salt
Allspice is doing the heavy lifting here, it gives that warm, spiced depth that makes the chicken taste properly seasoned. If you do not have it, you can get close with a mix of cinnamon, nutmeg and cloves, but if you cook spicy food often, allspice is worth keeping around.
Scotch bonnet chillies are fiery, so treat them with respect and wash your hands like your eyes depend on it, because they do. If you want this gentler, use a milder chilli and keep the seeds out, the salsa will still make the whole plate feel exciting.
Equipment
A blender or mini chopper makes the marinade quicker, but it is not essential. I often just finely chop everything and stir, it gives a chunkier coating and you get little bits of spring onion and spice stuck to the chicken, which I rather like.
For cooking, a barbecue, grill pan or oven grill works well. You want steady medium-high heat and a set of tongs that can turn skewers without flinging them across the kitchen, which is a skill I wish I had mastered earlier in life.
Instructions
Make the jerk-style marinade
- In a bowl, whisk soy sauce, lime juice, vinegar, olive oil and brown sugar until the sugar dissolves.
- Stir in garlic, ginger, spring onions, allspice, cinnamon, thyme, smoked paprika, chopped chilli, salt and black pepper.
- Taste carefully, it should be warm, spicy, tangy and slightly sweet.
Marinate the chicken
- Pat the chicken dry and add it to the marinade.
- Mix well, cover and marinate for 45 minutes at room temperature, or up to 12 hours in the fridge.
- If chilled, bring it out for 20 minutes before cooking for more even browning.
Make the pineapple salsa
- Mix pineapple, cucumber, red onion and coriander in a bowl.
- Stir in lime juice, olive oil and a pinch of salt.
- Leave for 10 minutes so the flavours mingle, then taste and adjust with more lime or salt if needed.
Thread and cook the skewers
- Thread chicken onto skewers, leaving small gaps between pieces.
- Heat the grill or barbecue to medium-high and lightly oil the grates.
- Cook for 12 to 15 minutes total, turning every 2 to 3 minutes, until browned with a few charred edges and cooked through.
- Rest for 2 minutes.
Serve
- Pile the skewers onto a plate and spoon over pineapple salsa, or serve the salsa on the side so everyone can choose their level of coolness.
Technique Notes
This marinade has sugar, so it browns quickly. Medium-high heat is your friend, scorching heat is not. I turn the skewers often, not because I am anxious, but because it helps the sugar caramelise evenly without catching in one bitter spot.
Pineapple salsa is not just for freshness, it is also practical. It gives you moisture on the plate, which is handy if someone slightly overcooks a skewer. It happens, kitchens are busy, and I am not here to judge.
Serving Suggestions
I like these with rice, flatbreads, or even simple oven chips if I want comfort. A bowl of crunchy slaw is also brilliant, especially if it is dressed sharply with lime and vinegar rather than mayo.
If you are doing a mixed skewer spread, I love adding smoky paprika chicken skewers with sweetcorn because it leans smoky rather than sharp. For a dip-friendly option with tang, buffalo chicken skewers with blue cheese dip make the table feel like a proper choose-your-own adventure, without me needing another pan.
Wine and Beer Pairings
For wine, a chilled Pinot Gris works well, it has enough fruit to cope with chilli and enough body to match the warm spices. If you prefer red, go for a light, juicy Beaujolais and serve it slightly cool, heavy tannins can make spicy food taste harsh.
For beer, a pale lager is an easy win, crisp and clean with enough fizz to cool the heat. If you want something more interesting, choose a fruity pale ale, the citrus and tropical notes play nicely with pineapple and lime without turning cloying.
Frequently asked questions
Is jerk chicken always extremely spicy?
It can be, but it does not have to be. Control the chilli, remove seeds and start with less, you can always add hot sauce at the table.
Can I use jerk seasoning instead of making the marinade?
Yes. Mix 25 g jerk seasoning with 30 ml olive oil, 25 ml lime juice and 20 g brown sugar, then marinate as directed.
How long should I marinate jerk-style chicken?
Forty-five minutes gives good flavour, 4 to 12 hours is even better. I avoid going beyond 12 hours because the acid can soften the texture too much.
Can I use canned pineapple for the salsa?
You can, but drain it well and chop it small. Fresh pineapple gives better texture and a sharper flavour, which helps with spicy chicken.
What can I use instead of Scotch bonnet?
Use a red chilli and a pinch of cayenne, or use chilli flakes. You will lose a bit of fruitiness, but the skewers will still taste great.
How do I know the chicken is cooked?
It should be opaque all the way through and the juices should run clear. If you have a thermometer, aim for 74°C in the thickest piece.
Tips for Success: jerk-style BBQ chicken skewers
Keep the chicken pieces evenly sized and do not skip the short rest after cooking. Resting gives the juices time to settle, so the chicken stays moist when you bite into it rather than leaking out onto the plate.
Taste the marinade before it meets the chicken. It should be punchy, because it will mellow once it coats the meat. If it tastes flat, add more lime, if it tastes aggressively sharp, add a touch more sugar, it is much easier to fix now than later.
Variations
For a sweeter jerk-style skewer, add 20 g pineapple juice to the marinade and reduce the vinegar by 10 ml. It makes the chicken slightly more caramelised and ties in neatly with the salsa.
For a herby version, add 10 g chopped fresh thyme and 10 g chopped coriander stems to the marinade. It shifts the flavour towards fresh, green spice and feels great with crunchy salad on the side.
Storage and Reheating: jerk-style BBQ chicken skewers
Cool leftovers and store in an airtight container in the fridge for up to 3 days. Keep salsa separate if you can, it stays fresher and the chicken does not go soggy.
Reheat the chicken in a hot frying pan with a small splash of water and a lid for 2 minutes, then uncover for 1 minute to bring back a bit of browning. Add fresh salsa after reheating, it tastes brighter and keeps the texture crisp.
Nutrition Information
These skewers bring solid protein with a good hit of flavour from spices and herbs. Pineapple and cucumber add freshness and a bit of fibre, which helps balance richer chicken thighs. If you are watching sodium, reduce the soy sauce to 20 ml and add a splash more lime, you will keep the punch without leaning on salt.
For dietary alternatives, use tamari to keep it gluten-free. If you want lower added sugar, drop the brown sugar to 10 g and let the pineapple salsa provide the sweetness instead.
Jerk-Style BBQ Chicken Skewers with Pineapple Salsa
Ingredients Â
- 700 g chicken thighs boneless and skinless, cut into 3 cm chunks
- Neutral oil for the grill grates
Jerk-style marinade
- 30 ml soy sauce
- 25 ml lime juice
- 20 ml apple cider vinegar
- 30 ml olive oil
- 20 g soft brown sugar
- 3 garlic cloves finely grated
- 12 g fresh ginger grated
- 3 spring onions finely chopped
- 10 g ground allspice
- 6 g ground cinnamon
- 6 g thyme dried
- 4 g smoked paprika
- 1 Scotch bonnet chilli finely chopped (or 1 to 2 red chillies for milder heat)
- 8 g sea salt
- Black pepper to taste
Pineapple salsa
- 250 g fresh pineapple diced small
- 120 g cucumber diced small
- 80 g red onion finely diced
- 15 g fresh coriander chopped
- 20 ml lime juice
- 10 ml olive oil extra virgin
- 1 Pinch of salt
InstructionsÂ
Make the jerk-style marinade
- In a bowl, whisk soy sauce, lime juice, vinegar, olive oil and brown sugar until the sugar dissolves. Stir in garlic, ginger, spring onions, allspice, cinnamon, thyme, smoked paprika, chopped chilli, salt and black pepper. Taste carefully, it should be warm, spicy, tangy and slightly sweet.
Marinate the chicken
- Pat the chicken dry and add it to the marinade. Mix well, cover and marinate for 45 minutes at room temperature, or up to 12 hours in the fridge. If chilled, bring it out for 20 minutes before cooking for more even browning.
Make the pineapple salsa
- Mix pineapple, cucumber, red onion and coriander in a bowl. Stir in lime juice, olive oil and a pinch of salt. Leave for 10 minutes so the flavours mingle, then taste and adjust with more lime or salt if needed.
Thread and cook the skewers
- Thread chicken onto skewers, leaving small gaps between pieces. Heat the grill or barbecue to medium-high and lightly oil the grates. Cook for 12 to 15 minutes total, turning every 2 to 3 minutes, until browned with a few charred edges and cooked through. Rest for 2 minutes.
Serve
- Pile the skewers onto a plate and spoon over pineapple salsa, or serve the salsa on the side so everyone can choose their level of coolness.