Print Recipe

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

RG

Ingredients

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

Chicken

  • 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


Instructions

  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.

Source: foodtv.com


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.