Caribbean Jerk Chicken Skewers with Mango Salsa – A Fusion of Flavors

Allergens

Soy (optional, for soy-based marinades)

Ingredients

• 1 lb chicken breast, cut into 1
• inch cubes
• 2 ripe mangos, diced
• 1 red bell pepper, finely chopped
• 1 small red onion, finely chopped
• 1 lime, juiced
• Fresh cilantro, chopped
• Salt and black pepper, to taste
• Olive oil Spice Mix:
• 2 tbsp brown sugar
• 2 tsp ground allspice
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp cayenne pepper
• 1/4 tso ground cloves
• 1/4 tsp salt
• 1 tsp dried thyme
• 1 tsp dried oregano
• 4 garlic cloves, minced

Instructions

1. In a large bowl, combine all spice mix ingredients and whisk well to blend the flavors. Reserve 2 tbsp of the jerk seasoning for the mango salsa.
2. Add the chicken cubes to the remaining jerk spice mixture in the bowl and toss until evenly coated. Cover and refrigerate for at least 1 hour, or up to overnight for a deeper flavor.
3. While the chicken marinates, prepare the mango salsa. In another bowl, mix together diced mangos, red bell pepper, red onion, lime juice, and chopped cilantro. Season with salt and black pepper, to taste. Add 2 tbsp reserved jerk seasoning and toss gently to combine.
4. Preheat the grill or broiler to high heat. Thread the marinated chicken onto metal or wooden skewers (soaking wood skewers in water for 30 minutes if using).
5. Grill or broil the chicken skewers for about 8 10 minutes, turning occasionally and brushing with olive oil, until cooked through and slightly charred. Remove from heat and let rest for a few minutes.
6. Serve the jerk chicken skewers alongside the mango salsa, garnished with additional cilantro leaves if desired.

Chef’s Insight

The marination time is crucial for developing the flavors in this dish. Patience is key!

Notes

To make this dish soy-free, use a marinade made from olive oil and vinegar instead of soy sauce.