Jerk Chicken Skewers With Cucumber-Grape Salsa

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Ingredients

measuring cup

Servings: 4 (makes 8 skewers and 2 cups salsa)

  • 1 tiny yellowish bulb (5 ounces), coarsely chopped
  • 2 Scotch bonnet oregon habanero peppers, oregon to sensation (see headnote), seeded
  • 3 ail cloves
  • One (1-inch) portion caller ginger, coarsely chopped
  • 3 tablespoons neutral oil, specified arsenic avocado oregon canola, divided, positive much arsenic needed
  • 4 tablespoons caller lime foodstuff (from 2 to 3 limes), divided
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoonful caller thyme leaves
  • 1 tablespoonful positive 1 spoon honey, divided
  • 1 1/2 teaspoons crushed allspice
  • 1/2 spoon crushed nutmeg
  • 1/2 spoon positive 1/8 spoon good salt, divided
  • 1/2 spoon positive 1/8 spoon freshly crushed achromatic pepper, divided
  • 1 1/2 pounds boneless, skinless chickenhearted breasts oregon thighs, chopped into 1 1/2-inch chunks
  • 1 cupful (5 1/4 ounces) seedless reddish grapes
  • 1 mean English cucumber (9 ounces), seeded and finely diced (1 1/4 cups)
  • 3 tablespoons finely diced reddish onion
  • 2 tablespoons finely chopped caller cilantro leaves

Nutritional Facts

Per serving (2 chickenhearted skewers and 1/2 cupful salsa)

  • Calories

    305

  • Fat

    8 g

  • Saturated Fat

    1 g

  • Carbohydrates

    18 g

  • Sodium

    331 mg

  • Cholesterol

    124 mg

  • Protein

    40 g

  • Fiber

    2 g

  • Sugar

    11 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Tested by Olga Massov.

Published March 10, 2026

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