We’re marinating tender chicken in a warm jerk spice blend, grilling it to perfection, and serving it up with a golden peach chutney bursting with ginger, garlic, and jalapeño heat. It’s a tropical barbecue dream that balances sweet and spicy in every bite.

✨ What You’ll Learn:

  • How to make your own jerk seasoning blend with pantry staples

  • The step-by-step for creating a deeply flavorful fruit chutney

  • Grilling tips for juicy chicken skewers that cook evenly and beautifully

👨‍🍳 Chef’s Tips

For bold flavor, let the chicken marinate for at least an hour (overnight is even better). When grilling, thread the chicken loosely on skewers for even cooking and those all-important grill marks. Use firm-ripe peaches in your chutney so they hold their shape and soak up the sweet-spicy syrup. Make extra—this chutney’s a game-changer on sandwiches, cheese boards, or spooned over rice.

Perfect for backyard parties, weeknight grilling, or impressing guests with something unexpected and unforgettable.

This Class Will Be on YouTube Live!

This class will be livestreamed on YouTube — same format, new platform!
You’ll get a YouTube Live link in your reminder emails (no login needed), and our chef moderator will be there to relay your questions live. Cook along with us!

Recipe

Spicy Jerk Chicken with Peach Chutney

We’ve said it before, but sweet, fresh peaches stand up to spicy flavors like nothing else. This recipe further proves that point. We’ve included a recipe for jerk seasoning, but you could use a store-bought jerk seasoning mix for your chicken if desired. But make no mistake, it’s the peach chutney that’s the star of this show. Once made, it will keep for a couple weeks in the refrigerator – assuming you don’t eat it all before then!

Servings: 4 to 6
Prep time: 30 minutes (plus 1 hour marinating time)
Cook time: 30 minutes

Ingredients:

For the peach chutney:

  • 1 cup finely-diced onion

  • 1 cup finely-diced red bell pepper

  • 1 jalapeño pepper, seeded and finely diced

  • 1 T minced garlic (about three cloves)

  • 1 T grated fresh ginger

  • ½ cup golden raisins

  • 6–8 peaches, peeled, pitted and cut into cubes

  • ¾ cup apple cider vinegar

  • 1 T fresh lemon juice

  • ½ cup sugar

  • ½ cup brown sugar

  • 1 ½ tsp salt

  • 2 T honey

For the spicy jerk chicken:

  • 2 lbs chicken breast tenderloins

  • jerk seasoning (store bought or use recipe below)

For the jerk seasoning:

  • ⅛ cup firmly-packed brown sugar

  • 1 ½ tsp red pepper flakes

  • 2 tsp salt

  • 1 T ground allspice

  • ¼ tsp ground cloves

  • ¼ tsp ground cinnamon

  • 1 tsp freshly-ground black pepper

  • ½ tsp dried thyme

  • 2 T olive oil

Instructions:

  1. Start the chutney: Add the vinegar, lemon juice, sugar and brown sugar to a medium saucepan and bring to a boil over medium-high heat. Once boiling, add all remaining chutney ingredients except peaches and stir. Bring this mixture back to a boil and reduce heat to a simmer. Continue to simmer for 15 minutes, stirring every few minutes.

  2. Add peaches and simmer: Add the peaches and stir to combine. Let the mixture return to a simmer and cook for an additional 15 minutes or until liquid is thick and syrupy. Remove from the heat and let cool to room temperature for serving. If making in advance, transfer to a glass container and refrigerate until needed.

  3. Make the jerk seasoning: Blend all the ingredients for the jerk seasoning together in a small bowl until fully combined.

  4. Marinate the chicken: Coat the chicken breast tenderloins with the seasoning and marinate in the refrigerator for 1 hour.

  5. Grill: Preheat the grill to medium-high. Remove the chicken from the refrigerator and place on skewers. Grill for 3–4 minutes on each side or until the chicken is cooked through. Transfer chicken skewers to a serving platter and serve with peach chutney.

The USDA recommends a minimum internal temperature of 165ºF for chicken.