Recipe

Bob Marley's Reggae: Jerk Marinated Chicken† Breast Skewers, Chargrilled And Served With Creamy Cucumber Dipping Sauce And Yuca Fries

  • Yield: 4 servings

Ingredients

  • 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
  • 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
  • FOR THE JERK MARINADE:
  • 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

Directions

  • 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 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 soufflÈ cup next to the skewers and serve.
  • CUCUMBER DIPPING SAUCE: 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