Bob Marley's Reggae: Jerk Marinated Chicken Breast Skewers, Chargrilled And Served With Creamy Cucumber Dipping Sauce And Yucca Fries
Serves: 2
Amos O'Hara
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
49
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tsps
Thyme Leaves (fresh)30 g
Salt2 tsps
Sugar1 tsp
Ground Nutmeg1 tsp
Ground Cinnamon1 tsp
Ground Black Pepper3 tbsps
Soy Sauce1 tbsp
Cooking Oil1 tbsp
Cider710 g
Cucumber200 g
Sour Cream200 g
Mayonnaise30 g
Cider Vinegar1 pinch
Cayenne Pepper30 g
Dijon Mustard30 g
Garlic (chopped)Directions:
1
Special equipment: 12 wooden skewers, soaked in water for 2 hours Fryer For the marinade: mix together onion, scallion, thyme, salt, sugar, allspice, nutmeg, cinnamon, hot pepper, black pepper, soy sauce, oil and vinegar
2
These ingredients can also be combined in a food processor
3
Preheat the fryer
4
Skewer 2 1/2 ounces of chicken onto each skewer
5
Place the skewers in a shallow baking dish and cover with the marinade
6
Marinate in the refrigerator overnight
7
Place the skewers onto a hot grill and grill until done, about 2 to 3 minutes per side
8
Place the Yucca fries in the fryer and fry the fries until golden brown
9
Remove and drain on paper towels
10
Season with salt
11
Place 3 of the skewers on the left side of the plate
12
Place green tai leaf on the other end of the plate and top with a wedge of fresh pineapple
13
Place 6 ounces of cooked yucca fries in the middle of the plate
14
Place 3 ounces of cucumber sauce in a souffle cup next to the skewers and serve
15
Peel and seed cucumbers and roughly chop
16
Add sour cream and mayonnaise
17
Add rest of ingredients and puree in a blender