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Bob Marley's Restaurant Reggae:
Jerk Marinated Chicken Breast Skewers



Jerk Marinade

  • 1 onion, finely chopped
  • 1/2 cup finely chopped scallion
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon salt
  • 2 teaspoons granulated 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, diced 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 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


  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.
  2. 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.
  3. Heat the fryer.
  4. Place the skewers onto a hot grill and grill until done, about 2 to 3 minutes per side.
  5. Place the Yucca fries in the fryer and fry the fries until golden brown. Remove and drain on paper towels. Season with salt.
  6. 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 soufflé cup next to the skewers and serve.
  7. Cucumber Dipping Sauce: Peel and seed cucumbers and roughly chop. Add sour cream and mayonnaise.
  8. Add remaining ingredients and puree in a blender.

Yield: about 1 1/2 quarts, 4 servings

Posted by GayleL at Recipe Goldmine 7/17/01 5:11:00 pm.



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