Jerk Chicken Skewers with Mango Habanero Sauce

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors (yellow, orange, green, red, chocolate). Not only are they extremely hot, but they also have a unique, distinctively fruity flavor. It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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Jerk Chicken
    • 1-1 1/4 pounds boneless skinless chicken breasts, cut into bite sized pieces
    • 1/2 cup diced red onion
    • Juice of an orange
    • Juice of a lime
    • 2 tablespoons low sodium soy sauce
    • 2 tablespoons extra virgin olive oil
    • 1 clove of garlic, minced
    • 1/2 of a habanero pepper, seeds removed
    • 2 teaspoons fresh thyme
    • 1/2 teaspoon grated fresh ginger
    • 1 teaspoon honey
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • Kosher salt and black pepper to taste
Mango Habanero Sauce
  • 2 cups peeled and diced mango
  • 1/2 of a small yellow onion, diced
  • 1/2 teaspoon grated fresh ginger
  • 1/2 teaspoon grated garlic
  • 1/2-1 teaspoon seeded and minced habanero pepper, use more or less depending on hot spicy you want the sauce.
  • 1-2 teaspoons honey
  • Juice of a lime
  • Kosher salt to taste


Mango Habanero Sauce
    1. In a medium sized skillet over medium-high heat, heat a teaspoon of oil.
    2. When the oil is hot add the diced onion, garlic and ginger and sauté for 2-3 minutes or until the onion starts to soften.
    3. Add in the diced mango and minced habanero and sauté for another 2-3 minutes.
    4. Pour the mixture into a blender or food processor along with the honey, lime juice and salt to taste and blend until smooth.
    5. Let the sauce cool, then store in an airtight container in the refrigerator until ready to serve.
    6. The sauce may be served cold or warmed in the microwave.
Jerk Chicken
  1. Blend all of the marinade ingredients together in a blender or food processor until smooth or nearly smooth.
  2. Add the piece of chicken to a gallon sized freezer bag along with the marinade and seal the bag.
  3. Massage the marinade into the chicken then store it in the refrigerator for 1-2 hours.
  4. After the chicken has marinated, preheat your grill to medium-high heat.
  5. While the grill is heating skewer the pieces of chicken.
  6. Spray or brush the grill grates with oil then place the chicken skewers on.
  7. Grill the chicken for approximately 3-4 minutes depending on the size then use tongs to flip them over and grill for another 3-4 minutes or until they are cooked through.
  8. Serve the jerk chicken with the mango habanero sauce for dipping or drizzled over the chicken.

Recipe from Recipe Runner, 2016