CaribbeanMedium · Hot
Caribbean Jerk Chicken and Butternut Squash Skewers
Smoky, spice-laden jerk-marinated chicken threaded with caramelized butternut squash cubes on skewers, grilled until charred and fragrant. A taste of island cookout energy in every bite.
Prep
20 min
Cook
15 min
Total
35 min
Method
1
Cut butternut squash into 1-inch cubes (about 500 g). Cut chicken thigh into 1-inch chunks (about 700 g). Set aside.
2
In a blender, combine scotch bonnet peppers, garlic, ginger, thyme leaves, coconut oil, juice of 2 limes, salt, black pepper, cayenne, smoked paprika, cinnamon, and cloves. Blend on high until a smooth, fragrant paste forms.
3
In a large bowl, toss chicken and squash cubes with the jerk marinade until evenly coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavour.
4
5
6
Transfer skewers to a platter. Scatter fresh thyme leaves over the top and serve with lime wedges on the side.
B
Nutri-Score
Good balance
A–E · lower is better · score 0
Calories
590
per serving
High in saturated fat · 20gHigh in protein · 48gLow sugar · 15g
Protein
48g
Carbs
34g
Fat
31g
Sat. fat
20g
Fiber
8g
Sugar
15g
Sodium
744mg
Dairy FreeGluten FreePaleo FriendlyAnti InflammatoryDiabetesImmune SupportEnergy SustainingHigh ProteinLow Carb
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
D
Environmental impact
High impact
A–E · lower is better · includes estimates
kg CO2e
1.9
per serving
DCarbonAEU all-round· carbon sets the grade
Water
1.1m³
Land
69Pt
Runoff
0.2g P
Chicken Thigh, boneless skinless, cut into 1-inch chunks drives 91% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
5
Sweet
5
Salty
4
Sour
2
Bitter
6
Spicy
Textures
CrispyTender
Aromas
HerbalPungentSmokySpicy
Kitchen Equipment
Primary Tool
GrillSafety & Storage
Cooking Temperature
Chicken must reach an internal core temperature of 74°C to ensure safe consumption. Use a meat thermometer to verify doneness before serving.
Handling
Wear gloves when handling Scotch Bonnet peppers to prevent skin and eye irritation from capsaicin oils.
Cross Contamination
Use separate cutting boards and utensils for raw chicken and butternut squash. Wash hands thoroughly after handling raw poultry.
Storage
Marinated chicken and squash must be stored in the refrigerator at or below 4°C. Do not leave marinating food at room temperature for more than 2 hours.
High Risk Population
Honey is not recommended for infants under 12 months due to botulism risk. This dish contains honey in the basting glaze.
Allergen Warning
While this recipe is free from common allergens, individuals with spice sensitivities should exercise caution due to Scotch Bonnet peppers and cayenne content.
Pro Tips
Technique
If you want that authentic yard-cookout char without a full drum smoker, get your grill pan screaming hot before the skewers touch it. That initial sear locks in the smoke flavor and gives you those beautiful charred edges we island people live for.
Substitution
Can't find scotch bonnets? Use an extra teaspoon of the cayenne already in your pantry. The heat won't be quite the same—scotch bonnets have that fruity, floral kick—but you'll still get a jerk that breathes fire the right way.
From the chef
Every Sunday in Kingston, my grandmother had that drum smoker going before sunrise, and the scotch bonnet-allspice aroma would drift through the whole yard like a blessing to the morning. This skewer version brings that island cookout spirit right to your table—smoky char meeting caramelized butternut squash in perfect harmony. The secret? Let that jerk paste work overnight in the fridge; it transforms into something that tastes like it's been smoking for hours.
TagsJerkSpicyGrilledCaribbeanCoconutSkewersGluten FreeDairy FreeSmokyOne Pot
Source: generated · June 13, 2026