Mt Barker Chicken Mango & Coconut Thighs on the BBQ

Developed in-house by their expert chef, Mt Barker Chicken’s premium free range thighs with fruity Caribbean marinade cook perfectly on the BBQ. They taste great served with rice and topped with a mango, avocado and red onion salsa. Accompany with a Jamaican Jerk dipping sauce for a truly authentic flavour.


  • 1 x 450g pack of Mt Barker Mango & Coconut Chicken Thighs
  • 1 x cup of white steamed rice
  • ½ mango, thinly diced
  • ½ avocado, thinly diced
  • ½ red onion, thinly diced

For the Jamaican Jerk Dipping Sauce

  • 2 teaspoons coriander
  • 2 teaspoons ground ginger
  • 2 teaspoons brown sugar
  • 1 small garlic clove
  • 1 teaspoon salt
  • ½ hot chilli (optional)
  • 1 teaspoon black pepper
  • 1 teaspoon thyme
  • 1 pinch of cinnamon
  • 1 pinch of ground allspice
  • 1 pinch of ground cloves
  • 2 teaspoons soy sauce
  • 2 teaspoons lime juice
  • 2 tablespoons olive oil


  1. Lightly oil BBQ
  2. Preheat BBQ to a medium heat
  3. Place chicken evenly on the BBQ, and cook for 6 – 8 minutes, turning occasionally to allow even cooking
  4. To make the Jerk dipping sauce Place all ingredients in the blender, adding the olive oil last. Blend ingredients until a thin paste consistency, adding more olive oil if needed.
  5. To serve place steamed rice into round medium sized bowl. Add Mt Barker Mango & Coconut Chicken Thighs
  6. Top with diced mango, avocado and red onion and serve alongside the Jamaican Jerk dipping sauce