Caribbean Chicken Skewers Recipe (Grill or Oven)

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These Caribbean chicken skewers combine tender chicken, christophene, squash, and bell peppers with a bold, spicy marinade. Cook them on the grill for a roasted finish or bake them in the oven for an easy alternative.

Grilled Caribbean chicken skewers with christophene, yellow squash, and red bell peppers arranged on a platter.

I first made these chicken skewers years ago, and they were a hit with my family. The spice combination is a little different from what I typically use in my Caribbean cooking, but that’s part of what makes this recipe interesting.

I recently made them again, and they were just as good as I remembered. I also tried an oven-baked version for anyone who doesn’t have a grill.

Table of Contents

Ingredients for Caribbean chicken skewers

Caribbean-style spicy chicken marinade

This marinade uses a blend of ground spices, including coriander, mustard, cloves, turmeric, anise seed, and habanero powder. Most are spices I usually have in my pantry, but habanero powder was one I had to hunt down.

Raw chicken breasts and thighs, yellow squash, christophene, red bell pepper, spices, olive oil, and lime juice arranged on a turquoise background.

The combination gives the chicken and vegetables a bold, spicy flavor that’s a little different from my usual Caribbean seasonings.

Habanero powder: Brings the heat. Cayenne pepper can work as a substitute, but start with less and adjust to your preference.
Ground coriander: Adds a mild, citrusy flavor.
Mustard powder: Adds a slightly sharp, savory flavor.
Ground cloves: Gives the blend a warm, aromatic flavor.
Ground turmeric: Adds earthy flavor and that golden color.
Anise seed: Adds a subtle licorice-like flavor. Fennel seeds can work as a substitute.

Equipment and Tools

Grill: I use my Hamilton Beach smokeless indoor grill, which works well when I don’t feel like grilling outside. You can also make these skewers in the oven.
Skewers: Bamboo or metal skewers work. If using wooden skewers, soak them in water for at least 30 minutes before cooking.
Meat thermometer: Use one to check that the thickest chicken pieces reach an internal temperature of 165°F.
Mixing bowls: Glass or ceramic bowls are helpful since turmeric can stain plastic containers.

How to make Caribbean chicken skewers

Prepare the spice mix. Combine the habanero powder, coriander, mustard powder, cloves, turmeric, and anise seed in a small bowl.
Cut the chicken and vegetables. Cut the chicken into approximately 1-inch pieces. Slice the yellow squash into ¼-inch rounds and the christophene into ¼-inch slices, then quarter the christophene slices.
Season and marinate. Place the chicken pieces in one bowl and the squash and christophene in a separate bowl. Divide the spice mixture, olive oil, lime juice, salt, and black pepper equally between them. Toss to coat, cover, and refrigerate for at least 6 hours or overnight.

Two glass bowls containing raw chicken and chopped vegetables coated in a Caribbean spice marinade.

Prepare the skewers. Soak wooden skewers in water for 30 minutes. Cut the bell pepper into approximately 1-inch chunks.
Assemble the skewers. Start with squash, followed by two pieces of chicken, christophene, and bell pepper. Repeat the pattern, finishing with squash. Leave some space at both ends for handling.

Five uncooked Caribbean chicken skewers with seasoned chicken, christophene, yellow squash, and red bell peppers arranged on a yellow tray.

Preheat the grill. Heat your indoor grill to 350°F and lightly oil the surface to prevent sticking.
Cook the skewers. Reduce the grill temperature to 300°F and cook for 25–30 minutes, turning for the first time after 10 minutes. Continue turning as needed until the chicken reaches an internal temperature of 165°F.
For the oven method. Preheat the oven to 350°F. Arrange the skewers in a lightly greased baking dish and bake for approximately 25 minutes, or until the chicken reaches 165°F.

Recipe tips

Keep the pieces similar in size. Cut the chicken into approximately 1-inch pieces so they cook evenly. Pre-cut chicken breasts can save prep time, although you may still need to cut some pieces smaller.
Cut the christophene into quarters. After slicing, quarter each piece so it fits more easily onto the skewers.
Marinate ahead. I prefer marinating the chicken and vegetables overnight for the best flavor. Keep both refrigerated until you’re ready to assemble.
Check the chicken temperature. Cooking times can vary depending on the thickness of the pieces and your grill or oven. The chicken should reach 165°F internally.
Choose your cooking method. The indoor grill gives the skewers a more roasted exterior, while the oven-baked version has a wetter finish.

Close-up of grilled Caribbean chicken skewers with golden-brown chicken, christophene, yellow squash, and red bell peppers.

How to store and reheat

Store leftover chicken skewers in an airtight container in the refrigerator for up to 3–4 days.

To reheat, remove the chicken and vegetables from the skewers if needed, then warm them in a covered skillet over medium-low heat with a splash of water until heated through to 165 degrees. You can also reheat them in the oven, covered with foil, at 325°F until hot.

What to serve with Caribbean chicken skewers

These spicy chicken skewers go well with a few simple sides:

Yellow rice: A flavorful rice dish that pairs nicely with the bold spices.
Caribbean potato salad: A creamy side that helps balance the heat.
Mixed green salad: Something fresh and light to round out the meal.

More Caribbean chicken recipes

If you try these Caribbean chicken skewers, I’d love to hear how they turned out! Leave a comment below or a star rating in the recipe card, and let me know whether you grilled or baked yours.

Frequently asked questions

Can I make Caribbean chicken skewers ahead of time?

Yes. You can season the chicken and vegetables the night before and keep them covered in the refrigerator. Assemble the skewers when you’re ready to cook.

What can I substitute for christophene?

Zucchini is a good alternative if you can’t find christophene (chayote). Cut it into pieces thick enough to stay on the skewers. It may soften faster than christophene, so keep an eye on it while cooking.

Can I use only chicken breasts or thighs?

Yes, either cut will work. Just keep the pieces roughly the same size and cook until the chicken reaches an internal temperature of 165°F.

Recipe

Renee Robley

Caribbean Chicken Skewers

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These Caribbean chicken skewers are packed with bold spices, tender chicken, christophene, squash, and bell peppers. Marinated overnight and cooked on the grill or in the oven, they're an easy, flavorful meal for the whole family.

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Prep Time 35

Cook Time 30

Marinating time 6

Total Time 7 5

Servings: 10 people (5 large skewers)

Course: Main Course

Cuisine: Caribbean

Calories: 619

Ingredients Equipment Method Nutrition Notes

Ingredients

For the spice mix

1 teaspoon habanero powder
1 teaspoon ground coriander
1 teaspoon mustard powder
1 teaspoon ground clove
1 teaspoon ground turmeric
½ teaspoon anise seed

For the skewers

1 pound boneless skinless chicken breasts
¾ pound boneless skinless chicken thighs
1 large yellow squash or 2 medium
1 medium christophene chayote/cho cho
1 red bell pepper
6 tablespoons olive oil divided
2 tablespoons plus 2 teaspoons lime juice
1 teaspoon salt
1 teaspoon black pepper

Equipment

1 Indoor smokeless Grill

Method

Prepare and marinate

In a small bowl, combine the habanero powder, coriander, mustard powder, ground clove, turmeric, and anise seed. Mix well and set aside.
Cut the chicken breasts and thighs into approximately 1-inch pieces. Place in a large bowl or shallow dish.
Slice the yellow squash into approximately ¼-inch rounds. Cut the christophene into ¼-inch slices, then quarter the slices. Place both vegetables in a separate bowl.
Divide the spice mixture, lime juice, olive oil, salt, and black pepper equally between the chicken and vegetables. Toss each bowl until everything is evenly coated.
Cover both bowls and refrigerate for at least 6 hours or overnight.

Assemble the skewers

If using wooden skewers, soak them in water for at least 30 minutes before assembling.
Cut the red bell pepper into approximately 1-inch chunks.
Thread the ingredients onto the skewers, starting with squash, followed by 2 pieces of chicken, christophene, and bell pepper. Repeat the pattern, finishing with squash. Leave some space at both ends of each skewer for handling.

Indoor grill method

Preheat the indoor grill to 350°F. Lightly oil the grill surface to prevent sticking.
Place the skewers on the grill and reduce the temperature to 300°F.
Cook for approximately 25–30 minutes, turning the skewers for the first time after 10 minutes and continuing to turn as needed. Cook until the thickest chicken pieces reach an internal temperature of 165°F.

Oven method

Preheat the oven to 350°F. Lightly grease a baking dish or spray it with cooking spray.
Arrange the skewers in the baking dish and bake for approximately 25 minutes, or until the chicken reaches an internal temperature of 165°F. There is no need to turn the skewers.
Remove from the oven and serve.

Nutrition

Calories: 619kcal

Notes

Marinating: Marinate for at least 6 hours or overnight for the best flavor. Keep refrigerated.
Cooking methods: The indoor grill gives the skewers a more roasted finish, while the oven produces a wetter finish. Both methods were tested.
Chicken: Pre-cut chicken breasts can save prep time. Cut any larger pieces into approximately 1-inch chunks.
Wooden skewers: Soak in water for at least 30 minutes before using to help reduce burning.
Leftover chicken: If all the chicken doesn’t fit onto the skewers, cook the extra pieces separately until they reach 165°F.

Recipe Printed From ThisBagoGirl.com

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Caribbean Chicken Skewers (Grill or Oven)