Chargrilled Jerk Chicken Breast Skewers With Cucumber Dipping Sauce

Chargrilled Jerk Chicken Breast Skewers With Cucumber Dipping Sauce
Chargrilled Jerk Chicken Breast Skewers With Cucumber Dipping Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    pounds chicken breast diced 1/2" thick

  • 12

    wooden skewers soaked in water

  • for 2 hours

  • Green tai leaves

  • 2

    pounds fresh Yucca peeled, and 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

  • 1

    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 freshly-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. For the Cucumber Dipping sauce: Peel and seed cucumbers and roughly chop. Add sour cream and mayonnaise. Add rest of ingredients and puree in a blender. (Yields about 1 1/2 quarts) 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 Dipping Sauce in a soufflé cup next to the skewers and serve. This recipe yields 4 servings.

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