Recipe by Shelly @dishydishesx on Instagram

Bring the flavours of the Caribbean to your barbecue with these juicy Organic Jerk Chicken Kebabs. Marinated in a fragrant jerk seasoning before being cooked over the grill until lightly charred, they're served alongside roasted sweet potatoes and a vibrant charred corn and mango salad. Sweet, smoky and gently spicy, this colourful meal is perfect for summer entertaining, family BBQs or dining outdoors.

Ingredients

For the Jerk Chicken Kebabs

• 800g Organic Butchery Boneless Skinless Chicken Thighs, cut into even-sized chunks
• 4–5 tbsp jerk paste (or your favourite jerk seasoning mixed with a little olive oil)
• Wooden or metal skewers

For the Charred Corn & Mango Salad

• 4 corn on the cob
• 250g cherry tomatoes, halved
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1 red onion, finely diced
• 1 ripe avocado, diced
• 1 ripe mango, diced
• 1 red chilli, finely chopped
• Juice of 2 limes
• 2 tbsp runny honey
• Small bunch of fresh coriander, chopped
• Sea salt and freshly ground black pepper

For the Roasted Sweet Potatoes

• 3–4 large sweet potatoes
• 2 tbsp olive oil
• Flaky sea salt
• Freshly ground black pepper

Method

1. Place the chicken thigh pieces into a bowl and coat well with the jerk paste. Cover and refrigerate for at least 2 hours, or overnight for an even deeper flavour.
2. When ready to cook, thread the marinated chicken onto skewers.
3. Preheat the oven to 180°C (160°C fan/Gas Mark 4). Wash the sweet potatoes and cut them in half lengthways. Brush all over with olive oil, season with flaky sea salt and place cut-side down on a baking tray. Roast for 45–60 minutes, or until soft and caramelised.
4. Meanwhile, cook the corn on the barbecue (or a hot griddle pan), turning occasionally until lightly charred all over. Allow to cool slightly before slicing the kernels from the cobs.
5. In a large bowl, combine the charred corn, cherry tomatoes, peppers, red onion, avocado, mango, chilli and coriander. Add the lime juice, honey, salt and pepper, then gently toss together.
6. Cook the chicken kebabs over a medium-hot barbecue for 12–15 minutes, turning regularly until lightly charred and cooked through.
7. Serve the jerk chicken kebabs with the roasted sweet potatoes and generous spoonfuls of the fresh charred corn and mango salad.