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Jerk Chicken Skewers with Spiced Peach Chutney

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes (+ 4 hours marinating time)
Makes: 6 servings (each 2/3 cup/150 mL serving of chutney = 10 mg THC)

This recipe is the perfect excuse to break out the grill! You will love this Caribbean classic that’s taken to new heights with an infused spiced peach chutney. This island meets Indian flavour combination will be the highlight of your next (digital) gathering – and we’re totally fine with you sharing the recipe.


Jerk Chicken Skewers

  • 4 green onions
  • 1/4 cup (60 mL) canola oil
  • 1/4 cup (60 mL) orange juice
  • 2 tbsp (30 mL) fresh thyme leaves
  • 2 tbsp (30 mL) soy sauce
  • 1 tbsp (15 mL) coarsely chopped fresh ginger
  • 1 tbsp (15 mL) ground allspice
  • 2 cloves garlic
  • 2 tsp (10 mL) salt
  • 1 tsp (5 mL) pepper
  • 1 tsp (5 mL) ground cinnamon
  • 1 tsp (5 mL) chili powder
  • 1 tsp (5 mL) brown sugar
  • 1 tsp (5 mL) lime zest
  • 1/2 tsp (2 mL) cayenne pepper (or to taste)
  • 2 lb (1 kg) boneless skinless chicken breasts, cut into 2-inch (5 cm) pieces

Spiced Peach Chutney

  • 6 peaches, chopped
  • 1 tsp (5 mL) cumin seeds
  • 2 tbsp (30 mL) olive oil
  • 1 small onion, diced
  • 1 tbsp (15 mL) minced fresh ginger
  • 1 clove garlic, minced
  • 1/3 cup (75 mL) honey
  • 1/4 cup (60 mL) white wine vinegar
  • 2 tbsp (30 mL) brown sugar
  • 2 Thai chili peppers, minced
  • 1/2 tsp (2 mL) each salt and pepper
  • 2 tbsp (30 mL) Solei Gather infused olive oil
  • 1/4 cup (60 mL) finely chopped fresh cilantro


  1. Jerk Chicken Skewers: In food processor, pulse together green onions, oil, orange juice, thyme, soy sauce, ginger, allspice, garlic, salt, pepper, cinnamon, chili powder, sugar, lime zest and cayenne pepper (to taste) until smooth.
  2. Toss jerk seasoning mix with chicken. Refrigerate for at least 4 hours or up to overnight. Thread chicken onto 12 skewers.
  3. Preheat grill to medium heat; grease grate well. Grill chicken for 5 to 6 minutes per side or until well-marked and cooked through.
  4. Spiced Peach Chutney: Meanwhile, preheat grill to high heat; grease grate well. Grill peaches for 2 to 3 minutes per side or until starting to blister and skins begin to peel. Let cool slightly and chop finely.
  5. Heat saucepan over medium heat; cook cumin seeds for 1 to 2 minutes or until toasted and fragrant. Stir in olive oil, onion, ginger and garlic; cook for 3 to 5 minutes or until tender.
  6. Stir in peaches, honey, vinegar, brown sugar, chili peppers, salt and pepper; bring to boil. Cook for 12 to 15 minutes or until thick and jam-like consistency. Stir in Solei Gather infused olive oil. Let cool completely.
  7. Serve chicken skewers with Spiced Peach Chutney. Sprinkle with cilantro.


  • Substitute apricots, plums or nectarines for peaches.
  • Serve chicken skewers with basmati rice or grilled naan bread.
  • Alternatively, marinate chicken in prepared jerk paste.

*Cannabis is a live plant and potencies will change harvest to harvest.

In place of infused oil, you can spray on or add drops of Solei Activated Oil once the recipe is completed in order to infuse it with cannabis. Plate contents into 6 individual servings and add 4 pumps of Solei Gather oral spray (10 mg THC) to each serving.

This recipe can be made without cannabis by substituting uninfused oil. Alternatively, you can use Solei Activated Oil once the recipe is completed in order to infuse it with cannabis.

Please consume cannabis responsibly, start low and go slow. Don’t drive high.

These recipes were developed in conjunction with THP and their certified cannabis chefs.