Patrick William’s jerk chicken brochettes with saffron couscous

Ingredients

• 4skinless chicken breasts, cut into 3 cm chunks
• 4 tbspwet jerk seasoning
• 2red peppers, cut into 3 cm chunks
• 2yellow peppers, cut into 3 cm chunks
• 2red onions, cut into 3 cm chunks
• to tastevegetable oil
• 200 gcouscous
• 1lime, zested
• to tasteextra-virgin olive oil
• 200 mlchicken stock
• 2 pinchessaffron
• 1/2cucumber, seeded and diced
• 2plum tomatoes, seeded and diced
• 2 tspchopped coriander
• 2 tspchopped chives

Instructions

1. 1

   Marinate the chicken

   Put the chicken in a bowl and season it. Stir in the wet jerk seasoning, cover and marinate in the fridge for 2–3 hours.

2. 2

   Grill the brochettes

   Thread the chicken and vegetables alternately onto 8 skewers. Brush with vegetable oil and grill or chargrill for 6–8 minutes, turning as they cook.

3. 3

   Prepare the couscous

   Season the couscous and mix in the lime zest and a drizzle of olive oil. Heat the stock with the saffron and let it infuse for a few minutes, then strain it over the couscous. Cover with clingfilm and leave for 5 minutes. Fluff with a fork, mix in the cucumber, tomatoes and herbs, and serve with the brochettes.

What are jerk chicken brochettes?

Brochettes are pieces of food threaded onto skewers and cooked over a grill or chargrill. Here, chicken is paired with peppers and red onion, then served alongside couscous.

Jerk seasoning is associated with Jamaican cooking, while couscous is a North African staple. This version brings the two together with smoky, spiced chicken and a bright, herb-filled side.

Nutrition and macros by portion

The nutrition label shows one serving as written: 437 calories, 41g protein, 44g carbs, 12g fat.

The couscous supplies most of the carbohydrate, while the chicken is the main source of protein. The chicken and the oils contribute fat; cucumber, tomatoes and peppers bring freshness to the plate. Add extra vegetables alongside if you want a larger share of the meal to come from produce.

Choosing the seasoning

Wet jerk seasoning: it coats the chicken and brings the main punch of flavour. Stir it through the chicken well so the pieces are covered before chilling.

Chicken: cutting the breasts into evenly sized 3 cm chunks helps them cook at a similar pace. Keep the pieces large enough to thread securely onto the skewers.

Threading and grilling

Alternating ingredients: place chicken, pepper and onion pieces in turn along each skewer. This spreads the vegetables across the brochettes and makes them easy to serve.

Turning: grill or chargrill for 6–8 minutes, turning the skewers as they cook. Check the largest chicken pieces are cooked through before serving.

Getting the couscous right

Saffron stock: warming the stock with saffron gives it a few minutes to infuse before it is poured over the couscous. Strain it onto the grains as directed.

Resting: cover the couscous for 5 minutes so it can absorb the stock. Fluff it gently with a fork to separate the grains before adding the vegetables and herbs.

A fresh finish

Cucumber and tomatoes: seed and dice them so their pieces mix easily through the couscous. They add a cool, juicy contrast to the seasoned chicken.

Coriander and chives: fold in the chopped herbs after fluffing the couscous. Adding them at this stage keeps their flavour distinct.

Planning the timing

The method calls for 2–3 hours of marinating, so allow for that time even though the listed total time is 30 minutes. The couscous needs just 5 minutes covered once the saffron stock is poured over it.

You can prepare the diced vegetables while the chicken cooks, then mix them into the couscous shortly before serving.

Serving ideas

Serve the brochettes with the saffron couscous so each plate gets chicken, vegetables and the fresh garnishes together. The recipe already includes cucumber, tomatoes and herbs in the couscous.

For a more substantial spread, offer extra vegetables alongside, or serve the skewers and couscous as they are for a complete meal.

Recipe notes & tips

• Cut the chicken and vegetables into similarly sized chunks for easier threading.
• Soak wooden skewers before grilling if needed to reduce charring.
• Leave a little space between pieces on the skewers so they cook evenly.
• Turn the skewers during grilling rather than leaving one side over the heat.
• Fluff the couscous gently with a fork before folding in the diced ingredients.

Variations

• Extra heat: use a hotter wet jerk seasoning if you prefer a spicier marinade.
• More citrus: serve with lime wedges for an extra squeeze at the table.
• Different herbs: swap the coriander or chives for another chopped soft herb.
• Vegetable skewers: thread extra pepper and onion onto separate skewers for a vegetable-heavy option.
• Griddle cooking: chargrill the brochettes in a hot griddle pan, turning them as they cook.

Common mistakes to avoid

• Skipping the marinade: the method calls for 2–3 hours in the fridge, so allow time for it before cooking.
• Uneven chunks: pieces of different sizes may cook at different rates; cut the chicken and vegetables evenly.
• Crowded skewers: tightly packed pieces can cook less evenly; leave a little room between them.
• Guessing doneness: check the thickest chicken pieces are cooked through before serving.
• Overworking couscous: stir gently with a fork to fluff the grains without crushing them.

How to store

Refrigerate leftover chicken and couscous promptly in separate airtight containers and use within 2 days. Reheat the chicken until piping hot; couscous can be reheated with a small splash of water or stock.

Frequently asked questions