- 4
Ingredients
- CUCUMBER DIPPING SAUCE:
- 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
- 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
Preparation
Step 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.
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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