Recipe courtesy of Bob Marley: A Tribute to Freedom

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

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  • Total: 10 hr 15 min
  • Prep: 10 hr
  • Cook: 15 min
  • Yield: 4 servings
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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

Green tai leaves

2 pounds fresh Yucca, peeled, cut into fries

Cucumber Dipping 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


Special equipment:
12 wooden skewers, soaked in water for 2 hours Fryer
  1. 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:

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