Jerked chicken kebabs

  • Preparation Time20 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
900g boneless skinless chicken breasts

For the marinade

1 tbsp ground nutmeg
1 tbsp ground allspice
1 tbsp cinnamon stick
1 red onion, chopped
3 spring onions, chopped
60ml extra-virgin olive oil
240ml freshly squeezed orange juice
60ml soy sauce
4 tbsp fresh thyme sprigs
1 lime, juiced
3 garlic cloves
1 Scotch bonnet pepper
1 (5cm) piece fresh ginger, peeled
Salt

For the mango salsa

2 tbsp brown sugar
3 tbsp freshly squeezed lime juice
1/2 tsp hot sauce
1 tbsp minced ginger
1 mango, diced
1 English cucumber, diced
2 spring onions, diced
Pepper
Special equipment: metal skewers, or bamboo skewers presoaked in water
1) Cut the chicken into 3cm pieces. In a food processor, combine all the marinade ingredients and puree until smooth. Add all but 60ml of the mixture to a 3.75L plastic sealable bag. Add the chicken to the bag and leave to marinate in the refrigerator for 1 to 2 hours.

2) Meanwhile, make the mango salsa: in a medium bowl, combine the sugar, lime juice, hot sauce and ginger. Mix thoroughly and then add the remaining ingredients. Toss and refrigerate for 1 hour.

3) Heat the grill to medium-high. Remove the chicken from the marinade and discard the used marinade. Skewer the chicken pieces and grill on 1 side for about 5 minutes. Flip and grill the other side until cooked through and grill marks appear.

4) Serve the chicken topped with the mango salsa. Use the 60ml of reserved (unused) marinade as a dipping sauce.

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