Spicy Jerk Chicken + Peach Shandy Punch

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.

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Spicy Jerk Chicken with Peach Chutney + Peach Shandy Punch

Servings: 4 to 6

Prep time: 30 minutes (plus 1 hour marinating time)

Cook time: 30 minutes

Total time: ~1 hour 30 minutes (including marinating)

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Peach Chutney

Ingredients:

• 1 cup finely-diced onion
• 1 cup finely-diced red bell pepper
• 1 jalapeño pepper, seeded and finely diced
• 1 tbsp minced garlic (about three cloves)
• 1 tbsp grated fresh ginger
• ½ cup golden raisins
• 6–8 peaches, peeled, pitted, and cubed
• ¾ cup apple cider vinegar
• 1 tbsp fresh lemon juice
• ½ cup sugar
• ½ cup brown sugar
• 1½ tsp salt
• 2 tbsp honey

Instructions:

1. Start the Chutney: In a medium saucepan, bring vinegar, lemon juice, sugar, and brown sugar to a boil. Add all remaining chutney ingredients except peaches. Bring to a boil again, then reduce heat and simmer for 15 minutes, stirring occasionally.
2. Add Peaches: Stir in the peaches and return to a simmer. Cook for another 15 minutes or until the mixture is thick and syrupy. Remove from heat and let cool to room temperature. Refrigerate if making ahead.

Spicy Jerk Chicken

Ingredients:

• 2 lbs chicken breast tenderloins
• Prepared jerk seasoning (see below)

Jerk Seasoning:

• ⅛ cup firmly-packed brown sugar
• 1½ tsp red pepper flakes
• 2 tsp salt
• 1 tbsp ground allspice
• ¼ tsp ground cloves
• ¼ tsp ground cinnamon
• 1 tsp freshly-ground black pepper
• ½ tsp dried thyme
• 2 tbsp olive oil

Instructions:

1. Make the Seasoning: Combine all jerk seasoning ingredients in a small bowl and mix well.
2. Marinate the Chicken: Coat chicken tenderloins with the seasoning and refrigerate for 1 hour to marinate.
3. Grill: Preheat grill to medium-high. Thread marinated chicken onto skewers. Grill for 3–4 minutes per side or until fully cooked (165ºF internal temperature). Serve hot with peach chutney.

Peach Shandy Punch

Ingredients:

• ⅓ cup sugar
• ⅓ cup water
• 1 large peach, chopped (1¼ cups)
• 1 (3-inch) strip lemon peel
• 3 (12 oz) fruited wheat beers, chilled
• ½ cup vodka, chilled
• ¼ cup fresh lemon juice
• 1 peach, thinly sliced

Instructions:

1. Make the Peach Syrup: In a saucepan, combine sugar, water, chopped peach, and lemon peel. Bring to a boil, mashing the peaches to help dissolve sugar. Cool to room temperature, strain (pressing on solids), and chill the syrup.
2. Assemble the Drink: In a pitcher, combine peach syrup, vodka, beer, and lemon juice. Serve over ice with sliced peaches in glasses.

Homemade | homemadecooking.com

Spicy Jerk Chicken with Peach Chutney · Recipe

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