Juicy jerk-spiced chicken thighs, cooked until smoky and lightly charred, then served with a fresh mango and lime salsa.
These colourful Jerk Chicken Skewers bring together warming Caribbean spice, juicy chicken and a bright tropical salsa. They look like something special, but most of the work is simply chopping, mixing and letting the marinade develop its flavour.
Appox. Calories – 370 per serving, excluding sides
25
15
4
600g boneless, skinless chicken thigh fillets, approximately 6 thighs
2 tbsp Shemin’s Jerk Spice Blend
1½ tbsp olive oil or rapeseed oil
Finely grated zest and juice of 1 lime
8 metal or wooden skewers
1 large ripe but firm mango, peeled and diced
½ small red onion, very finely diced
½ red pepper, finely diced
1 small red chilli, deseeded and finely chopped, optional
Small handful of fresh coriander, roughly chopped
Finely grated zest and juice of 1 lime
Pinch of salt
Lime wedges
Coconut rice or warm Shemin’s Indian Breads
Crisp green salad
1. Prepare the skewers
If using wooden skewers, soak them in cold water for at least 30 minutes. This helps prevent them from scorching during cooking.
Cut the chicken thighs into evenly sized pieces, approximately 3cm each.
2. Marinate the chicken
Place Shemin’s Jerk Spice Blend, the oil, lime zest and lime juice in a large bowl. Mix until combined.
Add the chicken and toss thoroughly until every piece is evenly coated.
3. Allow the flavour to develop
Cover the chicken and leave it to marinate in the fridge for at least 30 minutes. If you have time, leave it for 2 to 4 hours for a deeper flavour.
Avoid marinating it for much longer, as the lime juice can begin to change the texture of the chicken.
4. Make the mango and lime salsa
Place the mango, red onion, red pepper, chilli and coriander in a bowl.
Add the lime zest, lime juice and a small pinch of salt. Gently mix everything together, taking care not to crush the mango.
Leave the salsa to stand for around 10 minutes while you prepare the skewers.
5. Assemble the skewers
Thread the marinated chicken onto the skewers, dividing it evenly between them.
Leave a small amount of space between the pieces rather than packing them too tightly. This helps the chicken cook evenly and develop lightly charred edges.
Discard any marinade left in the bowl.
6. Cook the chicken
Heat the barbecue or griddle pan to a medium-high heat.
Cook the skewers for approximately 12 to 15 minutes, turning every few minutes, until the chicken is golden, lightly charred and cooked evenly on all sides.
If the chicken is colouring too quickly, move it to a slightly cooler part of the barbecue or reduce the heat.
7. Check the chicken is cooked through
The chicken should be piping hot throughout, with no pink remaining in the middle.
If using a thermometer, the thickest piece of chicken should reach 75°C.
8. Rest and serve
Transfer the skewers to a clean plate and leave them to rest for 3 minutes.
Serve with the mango and lime salsa spooned alongside or scattered over the chicken. Finish with lime wedges and fresh coriander if desired.
Serve with coconut rice, a crisp salad or warm Shemin’s Indian Breads.
Use chicken thighs
Chicken thighs remain juicy over a high heat and develop beautifully caramelised edges. Chicken breast can be used, but take care not to overcook it.
Choose a ripe but firm mango
The mango should be sweet and juicy but still firm enough to hold its shape when diced. An overly soft mango can make the salsa mushy.
Do not crowd the skewers
Leaving a little space between the chicken pieces allows the heat to circulate and helps the edges become lightly charred.
Control the heat
Shemin’s Jerk Spice Blend has a gentle warmth. Add the fresh chilli to the salsa for more heat or leave it out for a milder, family-friendly version.
No barbecue?
Cook the skewers under a hot grill for approximately 12 to 15 minutes, turning regularly. They can also be cooked on a hot griddle pan until charred and cooked through.
Prepare ahead
The chicken can be marinated up to 4 hours ahead. The salsa is best made shortly before serving, but can be prepared up to 1 hour ahead and kept covered in the fridge.
Make it a meal
Serve with coconut rice for a Caribbean-style dinner, or keep things lighter with a crunchy salad and warm Shemin’s Indian Breads.
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