Bob Marley's Reggae: Jerk Marinated Chicken Breast Skewers, Chargrilled and Served with Creamy Cucumber Dipping Sauce and Yucca Fries

Total Time:
10 hr 15 min
10 hr
15 min

4 servings

  • For the Jerk Marinade:
  • 1 onion, finely chopped
  • 1/2 cup finely chopped scallion
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 1 teaspoon ground Jamaican pimento (allspice)
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 hot pepper, finely ground (or 2 Scotch bonnet peppers)
  • 1 teaspoon ground black pepper
  • 3 tablespoons soy sauce
  • 1 tablespoon cooking oil
  • 1 tablespoon cider or white vinegar
  • 2 pounds chicken breast, dice 1/2-inch thick
  • 12 wooden skewers, soaked in water for 2 hours
  • Green tai leaves
  • 2 pounds fresh Yucca, peeled, cut into fries
  • 1 recipe cucumber sauce, recipe follows
  • Fresh pineapple wedges
  • Cucumber Dipping Sauce:
  • 25 ounces cucumber
  • 7 ounces sour cream
  • 7 ounces mayonnaise
  • 1 -ounce cider vinegar
  • 1/2 -ounce salt
  • Pinch cayenne pepper
  • 1/2 -ounce Dijon mustard
  • 1/2 -ounce chopped garlic
For the Jerk Marinade:

For the marinade: mix together onion, scallion, thyme, salt, sugar, allspice, nutmeg, cinnamon, hot pepper, black pepper, soy sauce, oil and vinegar. These ingredients can also be combined in a food processor. Preheat the fryer. Skewer 2 1/2 ounces of chicken onto each skewer. Place the skewers in a shallow baking dish and cover with the marinade. Marinate in the refrigerator overnight. Place the skewers onto a hot grill and grill until done, about 2 to 3 minutes per side. Place the Yucca fries in the fryer and fry the fries until golden brown. Remove and drain on paper towels. Season with salt. Place 3 of the skewers on the left side of the plate. Place green tai leaf on the other end of the plate and top with a wedge of fresh pineapple. Place 6 ounces of cooked yucca fries in the middle of the plate. Place 3 ounces of cucumber sauce in a souffle cup next to the skewers and serve.

Cucumber Dipping Sauce:

Peel and seed cucumbers and roughly chop. Add sour cream and mayonnaise. Add rest of ingredients and puree in a blender. Yield: about 1 1/2 quarts

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

View All

Cooking Tips
Loading review filters...