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The heavyweight champion of spicy foods, these skewers will knock your socks off and leave you craving more.

Jerk Chicken on Lemongrass Skewers


  • 4 lemongrass stalks

  • Jerk Seasoning:

  • 2 garlic cloves

  • 2 green onions, roughly chopped

  • 2 fresh Scotch bonnet, stemmed and seeded

  • Juice of 1 lime

  • 1 tablespoons soy sauce

  • 1/2 tablespoons salt

  • 1 tablespoon maple syrup

  • 1/2 tablespoon fresh thyme leaves

  • 1 teaspoon ground allspice

  • 1 teaspoon black pepper

  • 1 pound ground chicken

  • Serve with natural greek yogurt and lime wedges


  1. Start by slicing the lemongrass skewer into halves.

  2. Blend all seasoning ingredients in a food processor and then combine with the chicken in a large bowl. Let sit for 20 minutes in the fridge.

  3. Using wet hands, or gloves, divide the chicken into 8 portions and shape around the end of a lemongrass skewer. Lightly brush the chicken with oil and cook in batches on a hot grill for 8 minutes turning often.

Jerk Chicken on Lemongrass Skewers




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- Today I'm gonna make for you my take on jerk chicken and I'm wrappin' it around these buddies. Yeah, didn't think I had that up my sleeve? I didn't, I'm not wearing sleeves. These are gonna be the skewers for our, things. So the first thing that you wanna do in this recipe is prepare your lemongrass skewers. So I've got two whole lemongrass that I'm going to divide each into half. Perfect, now I'm just gonna set these aside. The next step is giving our ground chicken that jerk seasoning flavor. Now, I'm doin' this off kind of my own take. This is by no means authentic. It's just kinda flavors that I really enjoy. Check this out, first thing I wanna do is go into my food processor with a couple cloves of garlic. I'm gonna just roughly chop two green onions. I've got two fresh scotch bonnets. This is why I've got that smile on my face, that like, nasty, like I have a little secret smile because these are both goin' in. I'm gonna deseed them first though. And then I'm going in with a little bit of fresh thyme. Then, here, I've got a little bit of allspice. Then I've got a tablespoon or so of soy sauce. Wanna add in a little bit of lime, some salt and pepper, and then my secret ingredient which you could probably guess if you watch any of my videos, ♫ Maple syrup ♫ Why wouldn't I? Gimme 10 reasons why I wouldn't put this in every single recipe that I've ever made. So this is going in, if you don't have maple syrup you could use honey, brown sugar, regular sugar, corn syrup, whatever you got. Now I'm just gonna blitz it up. All right. Smells intense. Now if you don't know, jerk chicken is part of Jamaican cuisine and they like it hot. I feel like I've probably done this mild by their standards. Oh god. Eeh. Gather yourself, Julie. It's a little intense off the top, but it will cool down as it gets with the, as it gets into the chicken, and then as it cooks, it'll cool itself down. Come on, Julie! This is phenomenal, this gonna be so good. Let's get it on the chicken. Perfect, now this has gotta marinate, not for long, because it's ground chicken. About 20, 30 minutes in the fridge, I'm gonna leave it, then we're gonna wrap it around the skewers and get it on the grill. Woo hoo, I love this. I've served this alongside some natural Greek yogurt, a little bit of lime, and then cilantro on top, which I love. I'm gonna get a bite. Whoo! Yes! Oh, that is so good. That is like so much flavor, lotta heat, obviously, but, mmm, sweetness, richness from the allspice. Ton of lemon penetration. That is so, so good, and like I said, the heat tones down once you get it on the barbecue. So if you can't handle it when you taste it off the top, it's better on the barbecue. Thank you so much for watching. I hope you get a chance to make this, my rendition on jerk chicken on a skewer, a lemongrass skewer, and I would love to see you next time. Thank you so much for watching.