---
title: Jerk Chicken and Peach Skewers
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/jerk-chicken-and-peach-skewers-576805ac4dab7193288b4567
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens: []
tags:
  - Gluten Free
  - Spicy
rating: 3.5
rating_count: 6000
source_chef: Recipe Development Team
review_highlights: []
image: "https://images.recipes.furrysalamander.com/jerk-chicken-and-peach-skewers.avif"
---
Wash and dry all produce. Soak the @wooden skewers{6%unit} in water. Halve, peel, and finely dice half the @red onion{1%unit}. Cut the other half into 1-inch cubes. Trim and cut the @sugar snap peas{4%oz} into ½-inch pieces. Halve, pit, and slice the @peach{2%unit} into wedges. Cut the @chicken breasts{14%oz} into 1-inch pieces.

Heat a drizzle of @olive oil{2%tbsp} in a #medium pot{} over medium heat. Add the diced red onion and cook, tossing, for ~{3%minutes}, until softened. Add the @basmati rice{1%cup} and ½ tsp @curry powder{½%tsp}. Toss to combine. Add 1 cup water and the @chicken stock concentrate{1%unit}. Bring to a boil. Cover and reduce to a simmer for ~{15%minutes}, until rice is tender. During the last ~{5%minutes} of cooking, stir the sugar snap peas into the rice. Season with @salt{to taste} and @pepper{to taste}.

Toss the chicken breasts in a #medium bowl{} with the @jerk seasoning{2%tbsp}, peach, red onion cubes, and a drizzle of olive oil. Season generously with salt and pepper.

Thread the chicken, onion, and peach wedges onto the wooden skewers, alternating between each. Place onto a #baking sheet{} lined with aluminum foil. Broil ~{10%minutes}, turning once, until cooked through and lightly charred. You can also cook the skewers on the grill.

Cut the @lemon{1%unit} into wedges. Serve the jerk chicken skewers on a bed of curried rice pilaf. Squeeze over a lemon wedge and enjoy!