Jamaican Jerk Chicken Kebabs with Mango Salsa
- Preperation Time: 20 minutes
- Cook Time: 20 minutes
- Servings: 4 people
About this recipe
Bring the taste of the Caribbean to your barbecue with these colourful Jamaican jerk chicken kebabs and fresh mango salsa. Tender pieces of chicken are marinated in Jerk Centre sauce, olive oil and lime juice, then threaded onto skewers with yellow pepper and grilled until juicy, smoky and lightly charred.
The warm jerk spice is balanced by a vibrant mango salsa made with sweet mango, crisp red pepper, spring onions and an optional fresh chilli for extra heat. Served with peppery rocket leaves, the result is a bright, flavour-packed dish with the perfect combination of smoky, spicy, sweet and refreshing flavours.
These easy jerk chicken kebabs are ideal for summer barbecues, garden parties, family dinners or Caribbean-themed celebrations. Choose Taste from the Ancestors for gentle warmth, Duppy Conqueror for a balanced medium kick or Badman Sauce for serious fireball heat.
Instructions
STEP 1
Mix together the jerk sauce seasoning, olive oil and lime juice. Toss the chicken in it and leave to marinate in the fridge for at least 20 mins, or up to 24 hours.
STEP 2
Make the salsa by mixing all the ingredients together with some seasoning – add a chopped red chilli if you like extra heat.
STEP 3
Heat the grill or barbecue to Medium. Thread the chicken onto 8 metal skewers divided by the yellow peppers – aim for 3 of each per skewer. Cook for 8 mins each side until cooked through and lightly charred. Serve with the salsa and rocket leaves.
Ingredients
- 2 tbls of jerk sauce
- 1 tbsp olive oil
- juice 1 lime
- 4 skinless chicken breasts, chopped into chunks
- 1 large yellow pepper, cut into 2cm cubes
- 100g bag rocket leaves, to serve
For the salsa
- 320g pack mango chunks, diced
- 1 large red pepper, deseeded and diced
- bunch spring onions, finely chopped
- 1 red chilli, chopped (optional)
Sauce Used
- Taste from the Ancestors
- Mild Jerk Sauce
