Print

Jamaican Jerk Chicken Skewers Recipe with Easy Mango Sauce for Authentic Flavor

Jamaican jerk chicken skewers - featured image
Print Recipe

A flavorful Jamaican jerk chicken skewers recipe paired with a sweet and tangy mango sauce, perfect for backyard barbecues or casual dinners.

Ingredients

Scale
  • 4 boneless, skinless chicken thighs (about 1.5 lbs / 680g)
  • 2 tablespoons ground allspice
  • 1 tablespoon dried thyme
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 2 teaspoons brown sugar
  • 2–3 fresh scotch bonnet peppers, seeded and chopped (or habanero as a milder option)
  • 4 garlic cloves, minced
  • 1 small onion, finely chopped
  • 2 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • Juice of 1 lime
  • Salt and black pepper to taste
  • 1 ripe mango, peeled and diced (about 1 cup / 165g)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • 1 small jalapeño, seeded and chopped (optional)
  • Pinch of salt
  • Fresh cilantro leaves, chopped (about 2 tablespoons)

Instructions

  1. Prepare the jerk marinade by combining allspice, thyme, cinnamon, nutmeg, brown sugar, minced garlic, chopped onion, chopped scotch bonnet peppers, soy sauce, vegetable oil, lime juice, salt, and pepper in a medium bowl. Mix thoroughly.
  2. Cut chicken thighs into 1.5-inch bite-sized pieces. Add to marinade, coat well, cover, and refrigerate for at least 2 hours or overnight.
  3. Prepare the mango sauce by blending diced mango, apple cider vinegar, honey, jalapeño (if using), and a pinch of salt until smooth but slightly chunky. Stir in chopped cilantro and set aside.
  4. Preheat grill or grill pan to medium-high heat (about 10 minutes).
  5. Thread 4-5 pieces of marinated chicken onto each skewer, leaving space between pieces.
  6. Grill skewers for 12-15 minutes, turning once or twice, until chicken is cooked through and internal temperature reaches 165°F (74°C).
  7. Let skewers rest for 3-5 minutes after grilling.
  8. Serve hot with a generous drizzle or side of mango sauce.

Notes

Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning. Use a meat thermometer to ensure chicken reaches 165°F (74°C). Marinate chicken overnight for best flavor. Mango sauce should be blended but still slightly chunky for texture. Adjust heat by using fewer scotch bonnet peppers or substituting with milder peppers like jalapeños.

Nutrition

Keywords: Jamaican jerk chicken, chicken skewers, mango sauce, jerk marinade, spicy chicken, Caribbean recipe, grilled chicken, easy dinner

Find it online: https://snappyspoon.com/jamaican-jerk-chicken-skewers-recipe-with-easy-mango-sauce-for-authentic-flavor/