Jerked chicken kebabs

1

Ingredients

  • 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

Use imperial measurements

Method

How to make Jerked chicken kebabs

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.

Comments