Grilled Jerk Chicken Kabobs with Mango and Avocado Salsa

About two months ago my mother and I attended the annual Eat! Vancouver festival that took place downtown. Unfortunately it feels like from year to year the number of booths and vendors has decreased but still we had a good time. At the end of the day we received a "goody bag" which included a bottle of Jerk flavored marinade.

Earlier this week I decided to try out the marinade by making some grilled chicken kabobs with pinapple and red pepper. The kabobs turned out well, though I did need some help managing the barbeque. However the real star of the show was the mango and avacado salsa that I made to accompany the chicken. It was bright and fresh and perfect for a summer barbeque. In fact my mom liked it so much that I made some more that we just ate on its own with some tortilla chips. I can definitely see myself repeating this meal again, especially since I have another bottle of the marinade at home.

Grilled Jerk Chicken Kabobs with Mango and Avocado Salsa

For the chicken kabobs:

• 1 bottle (270 mL) Jerk marinade
• 1 pinapple, cut into chunks,
• 1 bell pepper, cut into large pieces
• 2 lbs chicken, breast or thighs 
• Bamboo skewers

1. Cut the chicken into bite sized pieces. Pour the marinade overtop the chicken and make sure it is evenly coated. Refrigerate for at least four hours, preferably overnight.
2. Once ready to grill, prepare the kabobs by soaking the bamboo sticks for a few minutes then skewering the chicken pieces as well as pineapple and pepper. I made mine with the pattern of 3 chicken pieces, 1 pineapple, 2 chicken, 1 pepper, 2-3 chicken, 1 pineapple, and 1-2 chicken.
3. While getting the kabobs ready, preheat the barbeque on medium-high heat. Once ready to grill, rub the cut side of an onion on the grates to prevent the chicken from sticking.
4. Place the kabobs on the grill and turn every 2-3 minutes until the chicken is fully cooked through and no pink remains.

For the mango and avocado salsa:

• 1 mango, peeled and cut into bite sized pieces
• 1 avocado, cut into bite sized pieces
• 1 small cucumber, peeled and sliced
• ¼ red onion, finely chopped
• Handful fresh cilantro, chopped
• 1 lime, juiced
• 1-2 tbsp hot sauce (I like to use Frank's Chili and Lime flavor)
• Olive oil
• Salt

1. Combine the mango, cucumber, red onion, and cilantro. 
2. Pour the lime juice and hot sauce on top and drizzle with some olive oil. Mix well.
3. Add the avocado and gently stir in, trying not to mash it too much. Season to taste with salt.