Traeger Jerk Chicken Kabobs

Traeger Jerk Chicken Kabobs

If you're looking for a flavor-packed chicken dish that is perfect for dinner or meal prep, you have officially found it.

This one is a little different from traditional jerk chicken because the cut of meat, marinade ingredients, pepper choice, and cooking method take a few twists.

Classic jerk chicken often uses larger bone-in, skin-on pieces, Scotch bonnet peppers, thyme, allspice, scallions, warm spices, and charcoal or pimento wood for a deeper smoky flavor.

If you're looking for a more traditional jerk chicken recipe, check out this Traeger Jerk Chicken recipe. It has been complimented by people from Jamaica, so I'm pretty proud of it!

My version uses boneless, skinless chicken breast cut into kabob pieces, jalapeños for a milder heat, and a blended marinade with bell pepper, onion, garlic, sun-dried tomatoes, Italian parsley, olive oil, apple cider vinegar, and mayonnaise. The Spiceology Jamaican Jerk seasoning adds the familiar jerk-style spice on the outside before the kabobs cook on a Traeger, giving the recipe a slightly adapted but still recognizable jerk chicken flavor.

Why You'll Love This Recipe

• Big Flavor From Simple Prep - The blender marinade does most of the work and coats the chicken evenly.
• Great For Cookouts - Kabobs are easy to grill, easy to serve, and fit right in at a backyard dinner.
• Make-Ahead Friendly - The chicken can marinate overnight, which makes grilling day simple.
• Adjustable Heat - Keep the jalapenos mild, or bring in a hotter pepper for more bite.
• Pellet Grill Friendly - The Traeger keeps the heat steady, which helps the chicken cook evenly.

Serve with my Greek Pasta Salad!

Recipe Shopping List

Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Boneless Skinless Chicken Breast - Lean, quick-cooking chicken that works well for kabobs when cut into even 1 ½-inch pieces. Chicken thighs can be used for a richer result.
• Jamaican Jerk Seasoning - Adds the signature spice, heat, and savory finish. Spiceology Jamaican Jerk works great here, but if you have another brand's jerk blend that works well, too.
• Red Bell Pepper - Blends into the marinade for sweetness, body, and pepper flavor without extra heat.
• Onion - Adds savory depth and helps build the base of the marinade.
• Jalapeno Peppers - Bring fresh heat. Remove the seeds and membranes for a gentler batch.
• Garlic - Gives the marinade a sharp, savory backbone that works well with grilled chicken.
• Sundried Tomatoes - Add concentrated tomato flavor, mild sweetness, and depth.
• Italian Parsley - Freshens up the marinade and balances the richer ingredients.
• Extra Virgin Olive Oil - Helps the marinade coat the chicken and supports browning on the grill.
• Apple Cider Vinegar - Adds tang and helps cut through the richness of the mayonnaise and oil.
• Mayonnaise - Helps the marinade cling to the chicken and encourages browning on the grill.
• Salt - Seasons the chicken from the outside in during the marinating time.
• Black Pepper - Adds a mild bite and rounds out the jerk seasoning.

Roasted Fingerling Potatoes

How To Make This Recipe

This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.

1. Prep The Chicken And Marinade - Cut the chicken breasts into 1 ½-inch pieces. In a blender, add the bell pepper, onion, jalapeno, garlic, sundried tomatoes, parsley, olive oil, apple cider vinegar, mayonnaise, salt, and black pepper. Blend until smooth, and place it in a large ziplock bag or bowl along with the chicken. Toss until fully coated. Cover and refrigerate for at least 4 hours. Overnight is better.
2. Preheat The Traeger - Set your Traeger to 400°F and let it fully preheat with the lid closed. Apple, cherry, hickory, or pecan pellets all work well with jerk chicken.
3. Build The Kabobs - Thread the marinated chicken onto skewers. Season all sides with the Jamaican Jerk seasoning. Leave a little space between pieces so the heat can move around the food. Metal skewers work great. Wooden skewers should be soaked in water for at least 30 minutes before grilling.
4. Grill The Kabobs - Place the kabobs directly on the Traeger grates. Cook at 400°F for 15 to 20 minutes, turning every 5 minutes, until the chicken reaches 165°F in the thickest pieces. USDA guidance lists 165°F as the safe minimum internal temperature for poultry.
5. Rest And Serve - Remove the kabobs from the grill and let them rest for 5 minutes before serving.

Try with Wild Rice Pilaf!

Greek Chicken Leg Quarters

More Traeger Chicken Recipes

• Smoked Whole Chicken
• Grilled Blackened Chicken Breasts
• Traeger Jerk Chicken Thighs
• Grilled Butterfly Chicken Legs with Spicy Chili Garlic Glaze
• Sweet Chili Chicken Leg Quarters