Jerk Chicken and Peach Skewers with Curried Rice Pilaf
- Yield: 2 servings
- Prep: 10 mins
- Cook: 20 mins
We’ve taken skewers to a whole new level with this Jamaican-inspired recipe. Our jerk seasoning will knock your socks off with a combination of 12 different herbs and spices. Add in tender chicken, sweet fruit, and curried rice, and you’ve got yourself a sweet and savory meal to remember.
- 12ounces chicken breasts
- 1/2cup basmati rice
- 4ounces snap peas
- 1 red onion
- 1 peach
- 1tablespoon jerk seasoning
- 1/2teaspoon curry powder
- 1 lemon
- 1 chicken stock concentrate
- 4 skewers
- 2teaspoons oil
- Prep: Wash and dry all produce. Preheat the broiler to high or oven to 500 degrees. If you want to use the grill, fire it up to high. Soak the skewers in water. Halve, peel, and finely dice half the onion. Cut the other half into 1-inch cubes for the skewers. Trim and cut the snap peas into ½-inch pieces. Halve, pit, and slice the peach into wedges. Cut the chicken into 1-inch pieces.
- Make the pilaf: Heat a drizzle of oil in a medium pot over medium heat. Add the diced onion and cook, tossing, for 3-4 minutes, until softened. Add the rice and ½ teaspoon curry powder. Toss to combine. Add 1 cup water and the chicken stock concentrate. Bring to a boil. Cover and reduce to a simmer for about 15 minutes, until rice is tender. During the last 5 minutes of cooking, stir the snap peas into the rice. Season with salt and pepper.
- Marinate the chicken: Toss the chicken in a medium bowl with the jerk seasoning, peaches, onion cubes, and a drizzle of oil. Season generously with salt and pepper.
- Broil the skewers: Thread the chicken, onion, and peach wedges onto the skewers, alternating between each. Place onto a foil-lined baking sheet. Broil 10-12 minutes, turning once, until cooked through and lightly charred. You can also cook the skewers on the grill.
- Finish and serve: Cut the lemon into wedges. Serve the jerk chicken skewers on a bed of curried rice pilaf. Squeeze over a lemon wedge and enjoy!