Jerked chicken kebabs

1) Cut the chicken into 3cm pieces. In a food processor, combine all the marinade ingredients and puree until smooth. Add all but 60ml of the mixture to a 3.75L plastic sealable bag. Add the chicken to the bag and leave to marinate in the refrigerator for 1 to 2 hours.

2) Meanwhile, make the mango salsa: in a medium bowl, combine the sugar, lime juice, hot sauce and ginger. Mix thoroughly and then add the remaining ingredients. Toss and refrigerate for 1 hour.

3) Heat the grill to medium-high. Remove the chicken from the marinade and discard the used marinade. Skewer the chicken pieces and grill on 1 side for about 5 minutes. Flip and grill the other side until cooked through and grill marks appear.

4) Serve the chicken topped with the mango salsa. Use the 60ml of reserved (unused) marinade as a dipping sauce.