Jerk Chicken and Pepper Kabobs

By Raquel Fox

Preparation Time: 10 minutes
Cooking Time: 10 to 12 minutes
Serves 4


“Jerk” is a Caribbean method of cooking in which marinated chicken or pork is smoked in a charcoal pit. Serve these zesty kabobs with saffron rice (add a pinch of saffron when cooking the rice) and creamy coleslaw. See the recipe below:



  • 1-1/4 lb (625 g) boneless skinless Ontario Chicken Breasts
  • 1 small Ontario Onion, coarsely chopped
  • 2 cloves Ontario Garlic, coarsely chopped
  • 2 Ontario Scotch Bonnet Peppers, halved and seeded
  • 2 tbsp (25 mL) each fresh lime juice, vegetable oil and white wine vinegar
  • 1 tsp (5 mL) each ground allspice, dried thyme, granulated sugar, salt and pepper
  • 1/4 tsp (1 mL) each ground cinnamon and grated nutmeg
  • 2 each Ontario Greenhouse Sweet Red and Yellow Peppers, cut into
  • 1-1/2 inch (4 cm) chunks
  • 2 Ontario Red Onions, cut lengthwise into 8 wedges each
  • 2 tbsp (25 mL) vegetable oil for kabobs
  • Cut chicken into 1-1/2 inch (4 cm) chunks; place in bowl or sturdy plastic bag.



  1. In food processor or blender, process onion, garlic, Scotch bonnet peppers, lime juice, oil, vinegar, allspice, thyme, sugar, salt, pepper, cinnamon and nutmeg; until fairly smooth.
  2. Pour over chicken, stirring to coat; cover and refrigerate for at least 4 hours or for up to 24 hours.
  3. Alternately thread chicken, red and yellow peppers and red onion onto 8 metal or soaked wooden skewers, leaving space between pieces. Brush well with vegetable oil.
  4. Place on greased preheated grill over medium heat; close lid and cook for 5 minutes.
  5. Turn and brush again with oil; cook until chicken is no longer pink inside, 5 to 7 minutes.


Tip: Take care preparing the Scotch bonnet pepper by wearing disposable rubber gloves if possible. If these fiery-hot peppers are unavailable, substitute jalapeños or other hot green chilies.


Nutritional Information:

1 Serving
PROTEIN: 38 grams
FAT: 14 grams

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