Best Bob Marleys Jamaican Jerk Chicken Skewers Recipes

Bob Marley's Reggae: Jerk Marinated Chicken Breast Skewers, Chargrilled and Served with Creamy Cucumber Dipping Sauce and Yucca Fries image

Provided by Food Network

Categories appetizer

Time 10h15m

Yield 4 servings

Number Of Ingredients 26

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
2 pounds chicken breast, dice 1/2-inch thick
Green tai leaves
2 pounds fresh Yucca, peeled, cut into fries
Cucumber Dipping Sauce, recipe follows
Fresh pineapple wedges
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

Steps:

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 souffle cup next to the skewers and serve.
Peel and seed cucumbers and roughly chop. Add sour cream and mayonnaise. Add rest of ingredients and puree in a blender.

Jamaican Jerk Chicken Nuggets image

Provided by Larry E Vaughn

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 19

1/4 cup vegetable oil
3 tablespoons fresh lime juice
3/4 cup white vinegar
1/4 cup soy sauce
1/2 cup orange juice
3 green onions, finely chopped
1 large yellow onion, finely chopped
2 jalapeno peppers, seeded and finely chopped
1 tablespoon sugar
2 tablespoons sea salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1 1/2 teaspoons ground sage
1 1/2 teaspoons fresh coarse ground black pepper
1 1/2 teaspoons cayenne pepper
1 tablespoon ground thyme
1 tablespoon ground allspice
2 tablespoons garlic powder
5 lbs chicken breasts, cut into 1-inch cubes

Steps:

Combine all ingredients except chicken in 9x13 deep cake pan or casserole, blending each ingredient as it is added.
Add chicken to mixture, mixing well, making sure all pieces are well coated
Press chicken firmly in pan, allowing ingredient mixture to cover all pieces of chicken.
Cover and refrigerate for up to 2-24 hours.
Bake covered @ 375 for one hour.
Remove cover and bake @ 400 for 30 additional minutes.
Mix well after removing from oven, drain, and serve hot, with red beans & rice.

Jamaican Jerk Chicken Skewers image

Provided by Sommer Clary

Categories Chicken

Time 12h15m

Yield 12 serving(s)

Number Of Ingredients 18

3 large shallots, minced
3 large garlic cloves, minced
1 inch ginger, root peeled and minced
1 jalapeno pepper, minced
1 tablespoon ground allspice
1 1/2 teaspoons freshly ground black pepper
1/2 teaspoon cayenne pepper
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon dried thyme leaves
1 teaspoon kosher salt
2 tablespoons packed brown sugar
1/3 cup orange juice
1/4 cup rice vinegar
1/4 cup red wine vinegar
1/4 cup soy sauce
1/4 cup extra virgin olive oil
3 lbs boneless skinless chicken thighs

Steps:

In a mixing bowl, combine all of the ingredients except for the meat. Set aside.
On a cutting board, slice the chicken thighs into 2 inch chunks. Place the chunks into a large resealable plastic bag. Pour the marinade in the plastic bag, seal, and move it all around with your hands, to ensure that the meat is completely covered. Refrigerate overnight.
To assemble the skewers, soak wooden skewers in water for 30 minutes. Place chicken on skewers. Preheat a grill to medium heat, and grill until meat is cooked through (about 8 minutes in a covered grill, turning once). Serve immediately.

Nutrition Facts : Calories 199.3, Fat 9.1, SaturatedFat 1.8, Cholesterol 94.4, Sodium 580.8, Carbohydrate 5.4, Fiber 0.5, Sugar 3, Protein 23.3