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

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

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

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Ingredients:

Serving

1 onion, finely chopped
1/2 cup finely chopped scallion
2 tsp fresh thyme leaves
1 tsp salt
2 tsp sugar
1 tsp ground jamaican pimento ( allspice)
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1 hot pepper, finely ground (or 2 scotch bonnet peppers)
1 tsp ground black pepper
3 tbsp soy sauce
1 tbsp cooking oil
1 tbsp cider or white vinegar
2 lb chicken breast, dice 1/2-inch thick
12 wooden skewers , soaked in water for 2 hours
green tai leaves
2 lb fresh yucca, peeled , cut into fries
1 recipe cucumber sauce , recipe follows
fresh pineapple wedges
25 oz cucumber
7 oz sour cream
7 oz mayonnaise
1 - oz cider vinegar
1/2 - oz salt
pinch cayenne pepper
1/2 - oz dijon mustard
1/2 - oz chopped garlic

Directions:

For the Jerk Marinade:
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.
CUCUMBER DIPPING SAUCE:
Peel and seed cucumbers and roughly chop. Add sour cream and mayonnaise. Add rest of ingredients and puree in a blender. Yield: about 1 1/2 quarts
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2273.44 Kcal (9518 kJ)
Calories from fat	1281.3 Kcal
		% Daily Value*
Total Fat	142.37g	219%
Cholesterol	131.17mg	44%
Sodium	4994.93mg	208%
Potassium	2953.9mg	63%
Total Carbs	206.25g	69%
Sugars	12.58g	50%
Dietary Fiber	14.79g	59%
Protein	43.27g	87%
Vitamin C	14.3mg	24%
Iron	5.2mg	29%
Calcium	296.2mg	30%

Amount Per 100 g
Calories	276.95 Kcal (1160 kJ)
Calories from fat	156.09 Kcal
		% Daily Value*
Total Fat	17.34g	219%
Cholesterol	15.98mg	44%
Sodium	608.49mg	208%
Potassium	359.85mg	63%
Total Carbs	25.12g	69%
Sugars	1.53g	50%
Dietary Fiber	1.8g	59%
Protein	5.27g	87%
Vitamin C	1.7mg	24%
Iron	0.6mg	29%
Calcium	36.1mg	30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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