Recipe
Bob Marley's Reggae: Jerk Marinated Chicken† Breast Skewers, Chargrilled And Served With Creamy Cucumber Dipping Sauce And Yuca Fries
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
Recipe Details
- Source: Emeril Live EM1D35
- Dish Type: Entree
Reviews