Jamaican Chicken Kebabs and Mango Salsa recipe

Preparation Time: 24 hours | Cooking Time: 10 minutes

Perfect for BBQs, this chicken dish is gently spiced and the red pepper packs a sweet, slightly charred punch of flavour. The mango salsa side accompaniment just adds a bit of sweetness.


  • 4 skinless chicken breasts
  • 1 red pepper
  • 2 tsp. jerk seasoning
  • Juice of 1 lime
  • 1 tbsp. oil
  • 2 medium mangoes
  • 1 red pepper
  • 1 red chilli
  • Bunch spring onions


  1. Chop the chicken into chunks. Stir with the jerk seasoning, lime juice and oil. Season to taste. Cover and leave in the fridge for at least 24 hours.

  2. Peel, stone and dice the mangoes. Slice the peppers in half and remove the seeds and pith, then dice the flesh. Thinly slice the spring onions and the chilli, removing the seeds if you don't like foods that are too spicy.

  3. Thread the chicken and the flesh of one of the red peppers onto soaked wooden skewers. Stir together the mangoes, remaining pepper, chilli and spring onions and season to taste.

  4. BBQ the chicken skewers for 5-8 minutes, turning regularly, until cooked all the way through. Serve with the salsa on the side.

If you like, add some lime juice to the salsa to make it a little more juicy. Sometimes, I like to puree the salsa and use it as a dipping sauce instead of a salsa. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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