Photo: Bob Marley's Reggae: Jerk Marinated Chicken Breast Skewers, Chargrilled and Served with Creamy Cucumber Dipping Sauce and Yucca Fries Recipe
Ingredients
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
Directions
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:
- 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
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.
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By tina2035_1415559
Lithonia, GA
on March 12, 2013
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Excellent
By bigtex1836
on February 09, 2013
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Great flavor. The jerk was a little on the milder side than I expected. The sauce was great as well, but made way too much for our family.
By ph4um
Bradenton, FL
on August 19, 2012
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Okay, like they say on T.V. don't do this at home! I used 5 Habanero's seeds and all to make it spicy enough for my husband and I! I know it's crazy but...We like it hot! And it's just a marinade. The flavor, and yes we could still taste the flavor, was excellent! Please if you are going to substitute for the Scotch Bonnet, use a Habanero and simply de-seed it. Then it is not as hot but lends it's flavor. Do use gloves! And for those of you converting the ounces to cups, buy a kitchen scale. They're not that expensive and they come in real handy! We used it on wings but can't wait to try it on plain, old, boring chicken breast!
Read all 30 reviews