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Flavorful Jerk Chicken Kebabs Recipe Easy Mango Habanero Glaze

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These jerk chicken kebabs feature a vibrant jerk seasoning and a sticky mango habanero glaze that balances spicy heat with tropical sweetness, perfect for quick and flavorful grilling.

Ingredients

Scale
  • 1 ½ lbs (680 g) boneless, skinless chicken thighs, cut into 1-inch cubes
  • 2 tbsp jerk seasoning (recommended Walkerswood)
  • 2 garlic cloves, minced
  • 1 tbsp fresh lime juice
  • 2 tbsp olive oil
  • 1 tsp brown sugar
  • Salt and black pepper, to taste
  • 1 ripe mango, peeled and chopped (about 1 cup/165 g)
  • 1 small habanero pepper, seeded and finely chopped
  • 2 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 tsp grated fresh ginger
  • Pinch of salt
  • Wooden or metal skewers (soaked if wooden)
  • Optional: chopped fresh cilantro for garnish

Instructions

  1. In a large bowl, combine jerk seasoning, minced garlic, lime juice, olive oil, brown sugar, salt, and pepper. Whisk until well mixed.
  2. Add the cubed chicken thighs to the marinade. Stir to coat evenly. Cover and refrigerate for at least 30 minutes, up to 4 hours.
  3. Place chopped mango, habanero, honey, apple cider vinegar, grated ginger, and a pinch of salt into a blender or food processor. Blend until smooth. Adjust sweetness or heat as desired.
  4. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
  5. Remove chicken from marinade, letting excess drip off. Thread pieces onto skewers evenly, leaving space between pieces.
  6. Preheat grill to medium-high heat (about 375°F/190°C). Lightly oil the grates to prevent sticking.
  7. Place skewers on the grill and cook for 4-5 minutes per side, about 12-15 minutes total, turning occasionally.
  8. Brush kebabs generously with mango habanero glaze during the last 5 minutes of cooking to create a sticky, caramelized finish.
  9. Check that chicken reaches an internal temperature of 165°F (74°C) and juices run clear.
  10. Let kebabs rest for 5 minutes after grilling. Garnish with chopped cilantro if desired and serve warm.

Notes

Soak wooden skewers for 30 minutes before grilling to prevent burning. Brush the glaze on during the last 5 minutes to avoid burning the sugars. Let kebabs rest after grilling to keep them juicy. Remove habanero seeds to reduce heat if desired. Can substitute olive oil with avocado oil or chicken with tofu for a vegan option.

Nutrition

Keywords: jerk chicken, chicken kebabs, mango habanero glaze, grilled chicken, spicy chicken, Caribbean recipe, summer grilling, easy dinner

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