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Ingredients
Method
- 600g chicken thigh, cut into 3cm pieces
- 2 tbsp jerk seasoning
- 1 tbsp olive oil
- Juice of 1 lime
- 1 ripe mango, blended to a smooth puree
- Juice of 1 extra lime
- 1 long red chilli, finely diced
- Salt
- Toss chicken in jerk seasoning, olive oil, lime juice and a pinch of salt. Thread onto skewers and refrigerate for 30 mins if time allows.
- Grill over high heat, turning regularly, for 10-12 mins until cooked through and charred in spots.
- Mix mango puree with extra lime juice and chilli for the dipping sauce. Serve alongside the skewers.
50 mins
4 serving
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