Seriously, is it summer yet? Don’t get me wrong I enjoy the winter (for the most part) but some warm weather and sunshine would do a girl some good right about now. Not to mention some seasonally inspired eats…I know, I know, it’s March and I’m jumping the summer bandwagon a tad bit early but I just can’t help it. With the recent sneak peek of spring-like temps here in Boston I couldn’t resist whipping up some recipes that have summer written all over them, like these grilled Jerk Chicken and Mango Skewers. For starters, this dish is crazy simple to make. Then, add mango to the equation (or on anything for that matter) and it becomes simply amazing! Now grill that up with a bit of spicy, flavor bursting chicken and you can bet your sunglasses and swimsuits that you’ll be pleading with Mother Nature to get a move on, too!
Serves: 4/ Prep time: 10 minutes/ Cook time: about 20 minutes
- 1 lb boneless skinless chicken breast, cleaned and cut into bite-sized pieces
- 1 ripe mango, peeled and diced
- 4 large metal or wooden skewers
- 2 tsp onion powder
- 2 tsp cayenne
- 2 tsp dried thyme
- 2 tsp dried parsley
- 2 tsp coconut sugar
- 2 tsp sea salt
- 1 tsp parprika
- 1 tsp garlic powder
- 1 tsp allspice
- 1/2 tsp crushed red pepper
- 1/2 tsp nutmeg
- 1/2 tsp black pepper
- 1/4 tsp ground cinnamon
- In an air tight container combine all of the spices, cover with a tightly fitting lid and give a good shake. Set aside. (Note: this makes a decent quantity of jerk seasoning which can be used for more than one recipe.)
- Preheat grill or grill pan over medium-low heat and lightly brush with oil to prevent sticking.
- In a large freezer bag combine the chicken pieces and 4 tablespoons of the seasoning mixture, seal the bag and shake contents to evenly coat the chicken.
- Prepare the skewers by alternating chicken and mango. Repeat for all of the skewers until all of the chicken and mango are used.
- Gently lay the skewers onto the grill/pan, cover and allow to cook. Rotate the skewers to cook evenly on all sides ebout every 5-6 minutes. When chicken is done it should no longer be pink and the center will read 165F on a meat thermometer.
- When ready, remove from heat and serve with quinoa, rice or cauliflower rice if keeping paleo.