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Jerk Chicken and Peach Skewers

Jerk Chicken and Peach Skewers

with Curried Rice Pilaf

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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.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Chicken Breasts

1 unit


1 unit

Red Onion

4 ounce

Sugar Snap Peas

4 unit

Wooden Skewers

½ cup

Basmati Rice

1 teaspoon

Curry Powder

1 unit

Chicken Stock Concentrate

1 tablespoon

Jerk Seasoning

1 unit


Not included in your delivery

2 teaspoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories492 kcal
Energy (kJ)2058.5280000000002 kJ
Fat7 g
Saturated Fat1 g
Carbohydrate63 g
Sugar13 g
Dietary Fiber7 g
Protein49 g
Cholesterol120 mg
Sodium293 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Sheet
Instructionsarrow up iconarrow up icon
download icondownload icon

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.


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.


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.


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!