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Easy Jamaican Jerk Chicken Kabobs

By Chris Grove

Chris Grove has shared with us his Jamaican Jerk Chicken Kabobs recipe using Dizzy Pig’s Jamaican Firewalk seasoning blend.


Print Recipe
  • 3/4 cup white vinegar
  • 1/2 cup orange juice
  • Juice of 1 lime
  • 3 Tbsp Dizzy Pig® Jamaican Firewalk seasoning
  • 1/4 cup olive oil
  • 3 boneless, skinless chicken breasts cut into 1″ cubes
  • 6 jalapeños (optional but you want them. No, you really do)


  1. Mix the first four ingredients. Then slowly pour the oil into the mixture, whisking briskly. Marinate the chicken in this mixture for 3-4 hours.
    Note: When using whole bone in thighs, I marinate them longer.
  2. Cut the jalapeños in half, remove the seeds with a spoon, and then cut the halves in half. That would be quartered, in case you are bad at math like me. Basically you want 1″ cube pieces. If you are totally afraid of heat, you can use bell peppers instead. If you are a chili head, use habaneros.
  3. Thread the chicken pieces onto skewers alternating with pieces of jalapeño.
  4. Set up your grill for direct grilling at a temperature of 350°F.
  5. Grill for 8 minutes, flipping halfway through.
  6. After 8 minutes, remove from heat and serve.
  7. Serve with Jamaican Firewalk Rice Recipe