Recipe courtesy of Bob Marley: A Tribute to Freedom
Show: Emeril Live
Bob Marley's Reggae: Jerk Marinated Chicken Breast Skewers, Chargrilled and Served with Creamy Cucumber Dipping Sauce and Yucca Fries
Total:
10 hr 15 min
Active:
10 hr
Yield:
4 servings
Level:
None
Total:
10 hr 15 min
Active:
10 hr
Yield:
4 servings
Level:
None

Ingredients

Cucumber Dipping Sauce:

Directions

Special equipment: 12 wooden skewers, soaked in water for 2 hours Fryer

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. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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