Grilled Jerk Chicken Skewers

Yield: 24 servings.


  • Jerk Rub
    • 1 bunch thyme
    • ½ bunch green onion, chopped
    • 1 garlic clove, optional
    • 1 tbsp chopped fresh ginger, optional
    • Juice of 2 limes
    • 1 scotch bonnet, stemmed and chopped
    • ¾ tsp. ground allspice
    • 2 tbsp. grapeseed oil
    • Coarse salt and freshly cracked black pepper, to taste
      • Put all the ingredients in a food processor. Puree until smooth.
  • Chicken skewers
    • 8 chicken thighs
    • Vegetable oil, for grill
    • Coarse salt and freshly cracked black pepper, to taste
    • 24 small wood skewers
    • Lime wedges, for garnish
    • Sprigs of thyme, for garnish


  1. Soak wooden skewers in water for 1 hour to prevent from burning on grill.
  2. Cut each thigh into 3 pieces. You need 24 pieces of chicken.
  3. Thread chicken onto skewers. Brush with jerk rub.
  4. Clean grill. Preheat barbecue on high. Brush grill well with oil.
  5. Grill chicken skewers until golden brown, and just cooked through, about 4 to 5 minutes per side, depending on thickness.
  6. Transfer skewers to platter and garnish with lime wedges and sprigs of thyme. Makes 24 appetizer size skewers.