Jerk Chicken with Mango Salsa & Mango Relish


mango chicken recipe

mango chicken recipe

The contrast between spicy fragrant flavours and a cooling sweet mango salsa is perfectly balanced in this Jamaican-style jerk chicken recipe. Adjust the heat of the chillies to your liking to make it family friendly.


  • 4 chicken thighs
  • ½ mangoes


  • 2 cloves garlic
  • 1 tablespoon fresh ginger
  • 3 shallot stems (white ends only)
  • ½ medium brown onion
  • 2 small chillies (seeds removed if desired)
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1 tablespoon brown sugar
  • 1 tablespoon soy sauce
  • 1 sprig fresh thyme
  • Juice of 1 lime
  • 1 tablespoon grapeseed oil (vegetable oil)
  • Pinch salt and pepper 


  • 2 mangos, cubed
  • 1 avocado, cubed
  • ¼ cup coriander leaves
  • Juice of 1 lime
  • 1 shallot stem (white end only), sliced
  • Pinch salt and pepper


  • Coriander leaves
  • Shallots
  • Basmati rice


  1. To make the marinade: place all the marinade ingredients into a food processor and blitz until it resembles a smooth paste. Using a ceramic bowl or dish, coat the chicken with the marinade, cover and chill in the fridge for a min of 2 hrs (for maximum flavour marinate overnight).
  2. Heat a cast iron grill to medium heat, brush off any excess marinade from the chicken and place it on the grill. Cook for 10-15 mins or until char marks appear then gently flip the chicken over and cook the other side for a further 10-15 mins.
  3. To make the mango relish: while the chicken is cooking place 2 tablespoons of the leftover marinade in a small saucepan and put it on medium heat. Allow it to simmer for 5 mins to cook down the raw garlic and onions. Stir through 1-1 ½ roughly diced mangos and allow simmering further until the mangoes start breaking down (approx. 5-8mins). Take it off the heat until your ready to serve.
  4. To make the mango salsa: place the mango and avocado cubes into a medium serving bowl; add the thinly sliced shallots, coriander leaves and a pinch of salt and pepper to taste. Squeeze the lime juice over the top and gently toss the salsa.
  5. Serve the grilled chicken with a good spoonful of the relish; add a sprinkle of extra coriander leaves and shallots. A side of basmati rice complements this dish off perfectly!


Prep time: 20 mins
Make time: 40 mins
Serves: 2

Recipe & pics by Bonnie Coumbe. See her website here & Instagram here.


Ingredients for Jerk Chicken with Mango Salsa & Mango Relish


Ginger (min 150g piece)

$4.20 ea

Shallots (bunch)

$3.49 ea

Onions Brown (each)

$0.59 ea

Chillies Hot Long Red (min 200g)

$6.30 ea

Chillies Hot Long Green (min 200g)

$3.60 ea

Spice & Co - Cinnamon Cassia Ground (65g)

$2.99 ea

Spice & Co - Nutmeg Ground (40g)

$2.99 ea

Spice & Co - Allspice Pimento Ground (40g)

$2.99 ea

CSR - Brown Sugar (500g)

$3.29 ea

Kikkoman Soy Sauce 150ml

$4.29 ea

Kikkoman - Soy Sauce (250mL)

$4.99 ea

Thyme (each)

$3.49 ea

Limes (each)

$0.80 ea

Chefs Choice - Grapeseed Oil (1L)

$9.99 ea

Maldon - Sea Salt Flakes (240g)

$9.49 ea

Avocados Imperfect Pick Value Range (min 500g)

$2.85 ea

Avocado Small (each)

$1.99 ea

Avocado Large (each)

$2.50 ea