There’s this hilarious thing that happens every time I say I’m making Spicy Jerk Chicken with Peach Chutney Peach Shandy Punch Bliss for a get-together. Suddenly, my friends find ways to “drop by” right at dinnertime. Seriously, it’s like clockwork.
I get it, though. Trying to keep summer dinners interesting is a struggle. You’ve made tacos, done burgers, and the usual grilled stuff just isn’t cutting it. But THIS combo? It fixes the “boring dinner” problem with a flavor explosion.
If you’re curious about how to make peach chutney from scratch, check my favorite guide right here: Peach Chutney Recipe.
Spicy Jerk Chicken with Peach Chutney Peach Shandy Punch Bliss
Spicy Jerk Chicken with Peach Chutney + Peach Shandy Punch
Okay, let’s be real. Most chicken recipes? They play it safe. This one’s totally different. The spicy jerk chicken brings heat and punch (hello, cayenne and allspice). But then you hit that sticky-sweet peach chutney on top… and whew. That’s when everything just clicks. Your mouth is dancing, your tastebuds want to hug you. The real game-changer is the homemade jerk marinade. I once marinated chicken overnight and, honest to goodness, my neighbor said it tasted like something out of a five-star restaurant. Swear.
And don’t even get me started on the shandy punch. It’s kinda like the best peachy lemonade met a light beer and decided to throw the world’s chillest backyard party. Great for sipping while you cook or for cooling that spicy kick.
This spicy jerk chicken with peach chutney and peach shandy punch combo is the only dish my teenagers will actually text me about when they’re away. Mind-blowing flavors! — Karen B.
Spicy Jerk Chicken with Peach Chutney Peach Shandy Punch Bliss
Peach Chutney – The Unsung Hero
If you’ve never made peach chutney before, just TRY IT. Trust me. Chutney, to me, is the best thing since sliced bread. Some folks think it’s tricky, but actually it’s almost impossible to mess up. Chop peaches. Add onion. Little bit of vinegar, sugar, ginger, maybe a tiny chili for some sass. Then bubble it gently ‘til jammy.
My kitchen smelled so good last week—sweet, spicy, kinda tangy. It’s the flavor that pulls the jerk chicken together. Sometimes I double the batch and sneak it onto my grilled cheese sandwiches too. Guilty.
People always ask, “Where do I get a good chutney that isn’t all sugar at the store?” Short answer, you don’t. Just make your own and you’re golden. If you’re still unconvinced, go look up that homemade peach chutney recipe from earlier.
Spicy Jerk Chicken with Peach Chutney Peach Shandy Punch Bliss
How to Build the Perfect Plate – Serving Suggestions
Here’s how I like to do it (but you do you, obviously):
- Serve spicy jerk chicken HOT. Room temp is fine, but trust me, warm is next level.
- Spoon a thick pile of peach chutney on top or alongside the chicken. A little goes a long way but don’t be shy.
- This goes wicked good with plain white rice or coconut rice on the side. Greens too—baby arugula is my fave.
- Don’t forget the peach shandy punch in a chilled glass. Sparkling, refreshing, totally summer.
Feel free to play around with sides, by the way. Roasted corn works, or even toss it in a peach tomato jam if you want more fruity flavor (peek: Peach Tomato Jam Flatbread).
Spicy Jerk Chicken with Peach Chutney Peach Shandy Punch Bliss
Peach Shandy Punch Bliss
You probably don’t need my life story when it comes to drinks, but here’s the scoop anyway. Peach shandy punch doesn’t require much—a good wheat beer, peach nectar, fresh lemon, and a few wedges of real peach. That’s it. You pour, you stir, you bask in the glory.
The first time I made this punch for a BBQ, my friends thought I’d spent all afternoon making it complicated. Truth is, I threw it together in less than five minutes (don’t tell them). It’s tart, sunny, and slightly fizzy, which somehow mixes perfectly with that jerk heat. Total win.
And you know what? Sometimes if I’m feeling fancy, I’ll freeze little chunks of peach in ice cubes and drop them in. Makes me look like I know what I’m doing, anyway.
Spicy Jerk Chicken with Peach Chutney Peach Shandy Punch Bliss
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 70 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Caribbean
- Diet: Gluten-Free
Description
A flavor explosion featuring spicy jerk chicken topped with sweet peach chutney, complemented by a refreshing peach shandy punch.
Ingredients
- Chicken pieces (e.g., thighs or breasts)
- Jerk seasoning (cayenne, allspice)
- Peaches
- Onion
- Vinegar
- Sugar
- Ginger
- Chili pepper (optional)
- Wheat beer
- Peach nectar
- Fresh lemon
- Fresh peaches (for garnish)
- Plain white or coconut rice
- Baby arugula
Instructions
- Prepare the jerk marinade by combining jerk seasoning, cayenne, and allspice with the chicken. Marinate for at least 1 hour or overnight for best results.
- For the peach chutney, chop peaches and onion. In a saucepan, mix with vinegar, sugar, ginger, and chili. Cook until the mixture is jammy.
- Cook marinated chicken on a grill or bake until the internal temperature reaches 165°F (75°C).
- Serve spicy jerk chicken hot, topped with a generous amount of peach chutney.
- For the peach shandy punch, combine wheat beer, peach nectar, fresh lemon juice, and peach wedges in a pitcher. Stir and serve chilled.
- Garnish with arugula and serve alongside rice.
Notes
Make extra chutney for additional flavor—it’s great on grilled cheese too. Freeze peach chunks in ice cubes for a fancier drink presentation.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
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