Flavor-Packed Caribbean Chicken Skewers for the Grill or Oven

Looking for a flavorful Caribbean chicken skewer recipe to fire up your grill (or oven)? These Caribbean chicken skewers are marinated in a homemade dry rub bursting with spice, then grilled (or baked!) to juicy perfection alongside veggies. No bottled BBQ sauce, no fuss. Whether you’re firing up the outdoor grill or keeping it cool indoors, this recipe is easy, flexible, and ridiculously tasty.

Grilling season is here!
The weather’s perfect for hanging out in the backyard and grilling up something spicy and delicious. But let’s be real, sometimes it’s just too hot. The sun blazing, the grill smoking… no thanks. That’s why I pulled out my trusty Hamilton Beach indoor grill for this recipe. No sweat, same great flavor.

These spicy skewers skip the bottled BBQ sauce and go all in with a bold, homemade dry rub that brings a Caribbean kick. We make our own marinade for it using powdered spices.

It sits in this marinade then we throw it on the grill. And if you have no grill that’s no problem! You can bake these spicy chicken skewers in the oven instead.

Also no concern about this being “too spicy”. If you don’t know yet, I am not much of a pepper mouth.

This is a good balance between well seasoned and just enough spiciness.

How to make Caribbean chicken skewers

Caribbean-style spicy chicken marinade

To make the spice mix we need a few powder spices. Some of them are things I usually have stocked in my pantry. The one I had to look for a bit was the habanero powder.

For the marinade you will need these dry rubs:

• Habanero powder – A substitute for habanero powder can be chile powder or cayenne powder.
• Ground coriander
• Mustard powder
• Ground clove
• Ground turmeric
• Anise seed (fennel seeds are a good substitute)

Equipment and Tools

• Grill – This recipe can be done on a traditional BBQ grill or baked in the oven. I love using my Hamilton Beach smokeless indoor grill. It’s perfect for those of us with limited yard space or who just don’t feel like going outside. It sears beautifully up to 450°F and is super easy to clean.

• Skewers – I always keep bamboo skewers on hand. They help the food grip better, so you don’t have runaway veggies mid-flip.

• Thermometer – For juicy chicken every time, aim for 165°F. I use my Thermoworks thermometer every time.

• Nonreactive bowls – Turmeric loves to stain, so use glass or ceramic bowls to mix your chicken and veggies separately. It keeps the flavors pure and your containers happy.

Instructions

1. Mix the spice rub.
   In a small bowl, combine all your spice ingredients and set aside.
2. Prep the chicken and veggies.
   Cut the chicken into bite-sized 1-inch chunks. Slice the squash and christophene into ¼-inch discs — then cut the christophene discs into quarters.
3. Season separately.
   Add the chicken to one glass dish and the vegetables to another. Divide the spice rub in half and sprinkle evenly over both.
4. Add liquids.
   Pour half the lime juice and half the olive oil into each bowl. Mix everything well to coat. Add extra oil as needed — I usually add an extra ¼ cup to the chicken for moisture.
5. Marinate.
   Cover both dishes and refrigerate for at least 6 hours, or overnight if you’ve got the time.
6. Soak your skewers.
   About 30 minutes before cooking, soak the bamboo skewers in water, then drain and set aside.
7. Prep additional veggies.
   Cut the bell peppers into 1-inch chunks.
8. Assemble the skewers.
   Thread the skewers, alternating ingredients. I like to start with squash, then two pieces of chicken, christophene, two more pieces of chicken, bell pepper, two more pieces of chicken, and repeat.
9. Preheat your grill.
   Spray your grill with nonstick grill spray. Preheat to 350°F (medium heat), then lower to 250°F before cooking.
10. Season the assembled skewers.
    Just before grilling, sprinkle the kebabs with salt and black pepper.
11. Grill to perfection.
    Place skewers on the grill and cook until the chicken reaches an internal temperature of 165°F, turning occasionally to ensure even cooking.
12. Serve and enjoy!
    Transfer the skewers to a platter and serve hot with your favorite sides.

Recipe tips

• Soak the skewers before adding the meat so they don’t burn on the grill.
• Cut christophene into disks, then quarters. The triangle shapes fit better on skewers and are easier to eat.
• Spray the grill while it’s heating to help prevent sticking. PAM Grill Spray works well.
• Use non-reactive bowls. The turmeric and oil will stain plastic, and glass or ceramic is easier to clean and keeps flavors neutral.

What to pair this with

These skewers go great with:

• Flavorful yellow rice like my saffron rice to balance the heat
• A classic potato salad
• Or a simple mixed green salad for something light and fresh

More summertime recipes

• Pineapple chow
• Fruit Punch
• Mango passion fruit juice

Ready to fire up the flavor?

If you give these Caribbean chicken skewers a try, let me know how it goes! Leave a comment below and drop a rating on the recipe card — I’d love to hear what you paired them with too.

Looking for more island-inspired eats? Browse my Caribbean recipes collection and find your next favorite dish.

Now go grab those skewers and let’s get cooking — grill or no grill!

Recipe

Caribbean Chicken Skewers

These flavorful Caribbean chicken skewers are marinated in a bold, spicy rub and grilled to perfection alongside summer squash, chayote (christophene), and sweet peppers. A vibrant, juicy skewer that’s perfect for your next cookout or summer grill session!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Resting time 6 hours hrs

Total Time 7 hours hrs 5 minutes mins

Course: Main Course

Cuisine: Caribbean

Ingredients Method

Ingredients

  

For the spice mix

• 2 teaspoons habanero powder
• 2 teaspoons ground coriander
• 2 teaspoons mustard powder
• 2 teaspoons ground clove
• 2 teaspoons ground turmeric
• 1 teaspoon anise seed

For the skewers

• 2 pounds skinless boneless chicken breasts
• 1 1/2 pounds skinless boneless chicken thighs
• 3 yellow squash
• 1 large chayote christophene/cho cho or 2 medium
• 1 red bell pepper
• 1 1/2 cups olive oil
• 1/3 cup lime juice
• 1 teaspoon salt
• 1 teaspoon black pepper

Method

 

1. In a small container, mix all the spice mix ingredients and set aside.
2. Cut chicken into 1-inch bite-sized pieces and place in a glass baking dish.
3. Slice squash into 1/4-inch discs.
4. Cut chayote into 1/4-inch discs, then into quarters, and place all vegetables in another dish.
5. Sprinkle half the spice mix onto the chicken, and the other half onto the vegetables.
6. Divide lime juice between both bowls.
7. Add 1/2 cup olive oil to the chicken and 1/2 cup to the vegetables. Reserve the remaining 1/2 cup.
8. Mix each bowl well, coating all pieces thoroughly. Add more oil if needed (up to 1/4 cup more for chicken).
9. Cover both dishes and refrigerate for at least 6 hours, or overnight.
10. Soak wooden skewers in water for at least 30 minutes before grilling, then drain.
11. Cut bell pepper into 1-inch chunks.
12. Assemble skewers: Start with squash, then 2 pieces of chicken, then chayote, then 2 more chicken pieces, bell pepper, and repeat.
13. Spray grill with cooking spray. Preheat grill to 350°F (medium heat), then reduce to 250°F.
14. Sprinkle assembled skewers with salt and black pepper.
15. Grill skewers, turning occasionally, until chicken is fully cooked and reaches an internal temperature of 165°F.
16. Transfer to a serving platter and enjoy!

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