BOB MARLEY'S RESTAURANT REGGAE JERK MARINATED CHICKEN BREAST SKEWERS
How to make Bob Marley's Restaurant Reggae Jerk Marinated Chicken Breast Skewers
Provided by @MakeItYours
Number Of Ingredients 21
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 souffl? cup next to the skewers and serve.
- Cucumber Dipping Sauce
- ounces cucumber
- ounces sour cream
- ounces mayonnaise
- ounce cider vinegar
- 2 ounce salt
- Pinch cayenne pepper
- 2 ounce Dijon mustard
- 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
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