Recipe courtesy of Chris Siversen
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Yield:
20 skewers

Ingredients

Jerk Chicken Skewer:
Jerk Sauce

Directions

Special equipment: 20 (6-inch) bamboo skewers, soaked in water

Jerk Chicken Skewer:

Cut the chicken into 20 thin strips, about the size of your small finger. Thread onto 1end of each skewer and place into a bowl until marinade is ready. Keep the bamboo handles all on 1 side so as not to touch the marinade when it is added.

In a food processor, place the rest of the ingredients and blend until smooth.

Pour 1/2 the marinade over the chicken only, trying not to touch the skewers. Make sure to coat the chicken entirely. Let sit in the refrigerator for at least 2 hours.

Jerk Sauce

Place the remainder of the marinade into a small saucepan and add:

Place over medium heat until thickened and the tomato has broken down, about 30 minutes. Puree, if desired for a smoother consistency. Let cool and serve with the chicken skewers when they are ready.

To finish, place the chicken end of the skewers over a hot, well-oiled grill and cook about 3 minutes per side. Time might vary depending on how hot the grill is or how thick the chicken is. If a grill is not available, you can place under a broiler for about the same time. Serve with the jerk sauce.

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

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