Recipe courtesy of Sara Moulton

Bajan Chicken Satays with an Exotic Fruit Salsa and Rhum and Pepper Paint

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  • Total: 3 hr 50 min
  • Prep: 2 hr 45 min
  • Cook: 1 hr 5 min
  • Yield: 4 servings
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1/2 cup virgin olive oil

Juice of 2 limes

1/4 cup, packed fresh thyme leaves, roughly chopped

1/4 cup, packed fresh sage leaves, roughly chopped

1/4 cup, packed fresh basil leaves, roughly chopped

3 cloves garlic, peeled and roughly chopped

4 scotch bonnet chilies, stem and seeds discarded

6 scallions, trimmed, white part only

3 inner stalks celery

1 teaspoon hot paprika

1/2 teaspoon ground cloves

1/2 teaspoon ground mace

1/2 teaspoon salt

Freshly ground black pepper, to taste

2 boneless chicken breasts, skin removed

wooden skewers, soaked in water for 1 hour

For the salsa:

1/2 cup fresh orange juice

1 cup mango, flesh only, diced small

1 cup peeled and seeded papaya, diced small

1 cup peeled and cored pineapple, diced small

1 scotch bonnet chile, stem and seeds discarded and minced

1/2 cup red onion, diced small

3 tablespoons olive oil

A touch of salt and pepper, to taste

For the Rhum and Pepper Paint:

2 1/2 tablespoons whole black peppercorns

12 whole cloves

1/2 cup sugar

3/4 cup soy sauce

3/4 cup light rum

2 1/2 tablespoons of grated lemon zest

2 tablespoons lemon juice


  1. Place the olive oil, lime juice, herbs and garlic in a blender and make into a fairly smooth paste. Now place this in a bowl and set aside a moment. 
  2. Mince the scotch bonnets, scallions and celery and add them to the herb paste. Stir in the paprika, cloves, mace, salt and pepper. Reserve until needed. Slice the chicken into strips and pound them between some film wrap to flatten them for the satay shape. Thread the chicken onto pre-soaked wooden skewers and place them on a platter. Cover the chicken with the Bajan spice paste, turning them once. Refrigerate until ready to grill them.
  3. For the salsa: In a small saucepan, reduce the orange juice over medium-high heat to about 2 tablespoons. Remove from the heat and allow to cool slightly. Place the remaining ingredients in a mixing bowl and combine with the juice. Set aside.
  4. For the rhum and pepper paint: Toast the black peppercorns and the cloves together in a dry skillet over moderately high heat until you see puffs of smoke. (About one minute.) Now grind them together in an electric spice grinder. Transfer them to a heavy saucepan. Add the remaining ingredients and heat all together on medium heat. The mixture will begin to foam as it reduces. When it has reduced by approximately half, about 25-35 minutes, strain it through a fine-meshed strainer into a bowl. Reserve warm until needed. Yield: 3/4 cup
  5. To cook and serve the dish: Heat a grill or grill pan until quite hot. Lightly oil it with peanut oil. Now lift the skewers out of the Bajan spice paste allowing any excess to fall off. Grill the chicken until just done. 
  6. Serve the skewers mounded up against the fruit salsa on a large festive platter. Drizzle the Rhum and Pepper Paint all around the dish and serve. Rippled edible flowers look very nice on this.