Jerk Chicken On A Stick with Spicy Tropical Salsa

Chicken on a stick

My kids used to love to visit my their 'Great Aunt Heather' when they were little because she would give them a 'sausage lollipop' - Sausage on a stick. It was worth the long drive to Durham! This has now morphed into a much healthier and spicier 'Chicken On A Stick''s really a chicken kebab skewer but with a more exciting name...

These succulent skewers are packed with great quality protein for muscle health and this is boosted with anti-inflammatory properties from the jerk marinade and the spicy vitamin-loaded salsa. Eat them straight from the grill, or pop them into you or your kids lunchbox and enjoy cold.  

They're also a great post training snack; much tastier than a boring shake or bar!

The Jerk Marinade is easy to make, and you can keep any remaining in a spice jar for a few weeks. But if you haven't got the will or time to do this, try the Barts Jerk spice, available in most supermarkets.

Here's to wishing for the proper arrival of summer..

Prep 10 mins + marinating time | Cook 8-10 mins | Serves 4


  •  4-6 skinless chicken breasts
  • 4 kebab sticks
  • 1 tbsp olive oil
  • Juice of 2 limes
  • 1 lime, cut into wedges

Jerk spice mix:

  • 1 tsp each garlic powder, soft brown sugar, cayenne pepper, sweet smoked paprika, dried oregano or thyme, allspice, ground cumin, salt, black pepper
  • ½ tsp each cinnamon, dried chilli flakes
  • ¼ tsp each ground nutmeg

Tropical Salsa

  • 1 tbsp each chopped pineapple and mango
  • 1 tbsp pomegranate seeds
  • 4 spring onions, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 tbsp fresh coriander, finely chopped
  • Juice of half a lime
  • Sea salt and freshly ground pepper


  1.  Lay a large piece of cling film on a large chopping board. Lay out the chicken breasts a few centimetres apart and then cover with another piece of film. Bash with a rolling pin until the breasts are flattened. Cut each breast into 3 or 4 pieces.
  2. Using a jam jar, combine all the spice mix ingredients. Screw on the lid and give it a good shake.
  3. Combine 1 tbsp jerk chicken spice with the olive oil and lime juice. Add the chicken, ensuring that it is well-coated with the marinade. Cover and leave for up to 24 hours, but at least 30 minutes.
  4. Meanwhile make the salsa by combining all the ingredients in a bowl.
  5. Thread the skewers with the chicken, folding each flattened piece a couple of times to create a concertina effect.
  6. Heat a griddle pan or grill to high and cook the chicken for 8-10 minutes, turning every couple of minutes until it is blackened and cooked through. Serve with the salsa.

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