Jamaican Jerk Chicken Skewers

Bold, smoky, and packed with Caribbean-inspired flavor, these Jamaican Jerk Chicken Skewers bring together tender grilled chicken, fragrant rice, and savory seasoned beans for a complete meal that feels like a tropical getaway. Juicy chicken thighs are marinated with our Jamaican Jerk POD, grilled to perfection, and paired with creamy kidney beans seasoned with Abuelita’s Adobo for a flavorful and comforting dish.

Perfect for grilling season, meal prep, or an easy weeknight dinner, this recipe delivers restaurant-quality flavor with simple ingredients and minimal preparation.

Ingredients

Jamaican Jerk Chicken Skewers

• 1 package boneless, skinless chicken thighs (about 2 lbs)

• 1 Petrichor Organics Jamaican Jerk POD

• 2–3 tbsp oil

• Wooden or metal skewers

Rice

• 2 cups white rice

• 4 cups water

• Pinch of salt

Abuelita’s Adobo Kidney Beans

• 1 can kidney beans, drained and rinsed

• 1 Petrichor Organics Abuelita’s Adobo POD (1 packet per can of beans)

• 1 medium onion, diced

• 1 tomato, diced

• Oil for sautéing

Step 1: Prepare the Jamaican Jerk Marinade

Cut the chicken thighs into bite-sized cubes.

In a large bowl, combine 1 Jamaican Jerk POD with 2–3 tablespoons of oil and mix until it creates a flavorful marinade.

Add the cubed chicken and toss until every piece is fully coated.

Allow the chicken to marinate for at least 30 minutes for the best flavor.

Pro Tip: For deeper flavor, marinate the chicken overnight in the refrigerator.

Step 2: Grill the Chicken Skewers

Thread the marinated chicken pieces onto skewers.

Preheat your grill to medium-high heat.

Place the chicken skewers on the grill and cook for about 10–15 minutes, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F.

Remove the chicken from the skewers before serving.

Step 3: Prepare the Rice

Rinse 2 cups of rice under cold water until the water runs mostly clear.

Add the rice, 4 cups of water, and a pinch of salt to a pot.

Bring to a boil, then reduce heat to low, cover, and cook for about 18 minutes.

Remove from heat and let rest, covered, for 10 minutes before fluffing with a fork.

Pro Tip: A rice cooker is an easy way to get perfectly cooked rice every time.

Step 4: Make the Abuelita’s Adobo Kidney Beans

Heat a pan over medium heat with a small amount of oil.

Add the diced onion and cook for 3–4 minutes until softened.

Add the diced tomato and continue cooking until the tomato begins to break down.

Add the kidney beans and sprinkle in 1 Abuelita’s Adobo POD.

Stir well and cook for another 5–7 minutes, allowing the seasoning to fully dissolve and coat the beans.

Assemble Your Plate

Spoon a serving of rice onto a plate and top or serve alongside the seasoned kidney beans.

Remove the chicken from the skewers and place the grilled Jamaican Jerk chicken pieces over the plate.

Serve warm and enjoy a flavorful Caribbean-inspired meal packed with smoky spice, savory seasoning, and fresh ingredients.

Optional: Garnish with fresh herbs, lime juice, or sliced green onions for an extra burst of freshness.