Recipe: bob marley’s restaurant reggae jerk marinated chicken breast skewers

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Recipe: bob marley’s restaurant reggae jerk marinated chicken breast skewers

Bob Marley’s Restaurant Reggae Jerk Marinated Chicken Breast Skewers

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

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

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 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.

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

Peel and seed cucumbers and roughly chop. Add sour cream and mayonnaise. Add remaining ingredients and puree in a blender.

Yield: about 1 1/2 quarts, 4 servings