Jerk Chicken Skewers with Pineapple Yogurt Dip

Author Erica Schwarz


  • 2 lbs chicken breast tenders

For the Jerk

  • 2 tsp Jamaican allspice
  • 1 tsp dried thyme
  • 4 large cloves garlic minced
  • 1/4 tsp cayenne pepper
  • 1/4 tsp fresh cracked pepper
  • 1 tsp kosher salt
  • 1/4 tsp nutmeg
  • 1/2 tsp cumin
  • 1/4 tsp ground ginger
  • 2 Tbs extra virgin olive oil
  • zest of half a lime

For the Pineapple Yogurt Dip

  • 4 oz plain Greek yogurt
  • 1/4 cup crushed pineapple drained
  • 1/2 tsp cumin
  • 1 tsp fresh lime juice
  • zest of ~1/4 lime
  • pinch kosher salt


  1. In a bowl, whisk together the ingredients for the Jerk forming a paste. Add the chicken and toss to coat evenly. Put in the fridge to marinate 4-8 hours. Put bamboo skewers to soak in water (1 skewer for every chicken tender).
  2. Heat the grill to high heat. While grill is heating, combine the ingredients for the Pineapple Yogurt Dip.
  3. Skewer the chicken satay-style. Grill, covered, 6-8 minutes or just until chicken is cooked through, flipping once mid-way. On my cheap grill, 3-1/2 minutes per side was just right for juicy, tender chicken. Serve with Pineapple Yogurt Dip. Yields: 6 dinner servings (3 tenders each) or ~18 appetizers.