Bob Marley's Reggae: Jerk Marinated Chicken Breast Skewers, Chargrilled and Served with Creamy Cucumber Dipping Sauce and Yucca Fries |
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Prep Time: 600 Minutes Cook Time: 15 Minutes |
Ready In: 615 Minutes Servings: 4 |
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Ingredients:
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 |
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 |
Directions:
1. For the Jerk Marinade:
2. 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.
3. CUCUMBER DIPPING SAUCE:
4. 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
5. 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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