Punch of the Caribbean Jerk Chicken Skewers

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tangy and smoky jerk chicken skewers, marinated in a punchy blend of Scotch bonnet, allspice, and citrus, grilled to perfection. This Caribbean-inspired grilling recipe, ready in about 35 minutes, brings together chicken thighs, scotch bonnet pepper, allspice berries for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 380 calories and feeds 4, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Caribbean cuisine 380 cal/serving

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Ingredients

1.5 lbs, cut into 1-inch cubes chicken thighs
1, finely chopped scotch bonnet pepper
1 tbsp, crushed allspice berries
3 tbsp lime juice
2 tbsp olive oil
1/2, finely chopped onion
3 cloves, minced garlic
1.5 tsp salt

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Instructions

Step 1: In a large bowl, combine chicken, scotch bonnet pepper, allspice, lime juice, olive oil, onion, garlic, and salt. Mix well, ensuring the chicken is fully coated. Marinate for at least 30 minutes.
Step 2: Preheat a grill or grill pan to high heat. Thread the chicken onto skewers, leaving space between pieces for even cooking.
Step 3: Grill the skewers for 8-10 minutes, turning occasionally, until the chicken is golden and cooked through. Baste with leftover marinade for extra flavor.