Jerk Marinated Chicken Breast Skewers Dipping Sauce Yucca Fries Recipes

BOB MARLEY'S JAMAICAN JERK CHICKEN SKEWERS

Bob Marley's Jamaican Jerk Chicken Skewers image

From Emeril Lagasse Emeril Live show, this has gotten great reviews! This is served at the Marley Cafe in Orlando, Florida. This is traditionally served with cucumber sauce and yucca fries(you can sub french fries). I have given the recipe for the sauce. Prep time includes marinating overnight. This is also popular in Florida.

Provided by Sharon123

Categories Chicken Breast

Time 10h15m

Yield 4 serving(s)

Number Of Ingredients 23

Ingredients

1 onion, finely chopped
1/2 cup finely chopped scallion
2 teaspoons fresh thyme leaves
1 teaspoon salt
2 teaspoons sugar
1 teaspoon ground 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 apple cider vinegar
2 lbs chicken breasts, dice 1/2-inch thick
12 wooden skewers, soaked in water for 2 hours
1 1/2 lbs cucumbers
3/4-1 cup sour cream
3/4-1 cup mayonnaise
1/8 cup cider vinegar
1 tablespoon salt (or less to taste)
1 pinch cayenne pepper
1 tablespoon Dijon mustard
1 tablespoon chopped garlic

Steps:

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.
Skewer 2 1/2 ounces of chicken onto each skewer(about 4 pieces). 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.
For the 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.

Nutrition Facts : Calories 750.2, Fat 48.2, SaturatedFat 13.8, Cholesterol 179.2, Sodium 3621.8, Carbohydrate 27.6, Fiber 2.6, Sugar 11.7, Protein 52.3

BOB MARLEY'S REGGAE: JERK MARINATED CHICKEN BREAST SKEWERS, CHARGRILLED AND SERVED WITH CREAMY CUCUMBER DIPPING SAUCE AND YUCCA FRIES

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

Ingredients

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.

JERK CHICKEN SKEWER WITH JERK SAUCE

Jerk Chicken Skewer with Jerk Sauce image

Provided by Food Network

Yield 20 skewers

Number Of Ingredients 13

Ingredients

1 pound boneless skinless chicken breast, pounded thin
1 small white onion, chopped
3/4 cup chopped scallion
3 teaspoons chopped fresh thyme
1 1/2 teaspoons ground pimento seeds (allspice berries)
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
1 habanero pepper, chopped For less heat use a milder pepper like poblano or jalapeno
4 teaspoons brown sugar
1 teaspoon salt
1 teaspoon pepper
3/4 cup mango puree
2 plum tomatoes, seeded

Steps:

Cut the chicken into 20 thin strips, about the size of your small finger. Thread onto 1end of each skewer and place into a bowl until marinade is ready. Keep the bamboo handles all on 1 side so as not to touch the marinade when it is added.
In a food processor, place the rest of the ingredients and blend until smooth.
Pour 1/2 the marinade over the chicken only, trying not to touch the skewers. Make sure to coat the chicken entirely. Let sit in the refrigerator for at least 2 hours.
Place the remainder of the marinade into a small saucepan and add:
Place over medium heat until thickened and the tomato has broken down, about 30 minutes. Puree, if desired for a smoother consistency. Let cool and serve with the chicken skewers when they are ready.
To finish, place the chicken end of the skewers over a hot, well-oiled grill and cook about 3 minutes per side. Time might vary depending on how hot the grill is or how thick the chicken is. If a grill is not available, you can place under a broiler for about the same time. Serve with the jerk sauce.

SMOKY AND SPICY JERK-MARINATED CHICKEN

Smoky and Spicy Jerk-Marinated Chicken image

This recipe started as a mistake when I was trying to make another recipe I found on here called 'Delectable Marinated Chicken.' While at the store I accidentally bought 'Caribbean Jerk Marinade' instead of teriyaki sauce and rather than go back to the store, I decided to wing it and see what happens. I ended up liking the results enough that I decided to replace the store-bought sauce with a jerk spice mixture, and this recipe was born.

Provided by Kory Schulein

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 4h20m

Yield 6

Number Of Ingredients 19

Ingredients

2 tablespoons brown sugar
1 tablespoon sea salt
1 tablespoon sesame seeds
1 teaspoon ground black pepper
1 teaspoon red pepper flakes
1 teaspoon habanero (Scotch bonnet) chili powder
½ teaspoon ground thyme
½ teaspoon ground coriander
½ teaspoon ground allspice
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons freshly squeezed lime juice
1 tablespoon molasses
1 teaspoon liquid smoke flavoring
4 large boneless, skinless whole chicken breasts

Steps:

Mix brown sugar, salt, sesame seeds, black pepper, red pepper flakes, chili powder, thyme, coriander, allspice, ginger, nutmeg, cinnamon, and cloves together in a bowl.
Mix Worcestershire sauce, soy sauce, lime juice, molasses, and liquid smoke together in a separate bowl. Combine with the spice blend to make the marinade.
Remove tenderloins from chicken breasts and cut the rest of the breasts in half. Reserve about 1/4 of the rub; coat chicken with the remainder and marinate 4 hours to overnight.
Preheat an outdoor grill for high heat and lightly oil the grate. Grill marinated chicken pieces over direct heat until no longer pink in the centers, 2 to 3 minutes per side. Serve with reserved marinade.

Nutrition Facts : Calories 223.9 calories, Carbohydrate 10.4 g, Cholesterol 86.1 mg, Fat 5.4 g, Fiber 0.8 g, Protein 32.2 g, SaturatedFat 1.3 g, Sodium 1314.9 mg, Sugar 7.1 g

JERK CHICKEN AND PINEAPPLE SKEWERS RECIPE BY TASTY

Jerk Chicken And Pineapple Skewers Recipe by Tasty image

Here's what you need: scallions, habanero peppers, garlic, fresh ginger, dark brown sugar, soy sauce, ground allspice, cinnamon, dried thyme, boneless, skinless chicken breast, pineapple juice, ketchup, kosher salt, large red onion, red bell peppers, pineapple, lime wedge, fresh cilantro, bamboo skewers

Provided by Alix Traeger

Categories Dinner

Time 2h5m

Yield 4 servings

Number Of Ingredients 19

Ingredients

7 scallions, cut into 2 in (5 cm) pieces
3 habanero peppers, seeded
8 cloves garlic
1 fresh ginger, peeled and thinly sliced
⅓ cup dark brown sugar, tightly packed
2 tablespoons soy sauce
1 tablespoon ground allspice
1 teaspoon cinnamon
1 tablespoon dried thyme
1 ½ lb boneless, skinless chicken breast, cut into 1 1/2 in (3 cm) pieces
8 oz pineapple juice
¼ cup ketchup, plus 2 tablespoons of ketchup
kosher salt, to taste
1 large red onion, cut into 1 1/2 in (3 cm) pieces
2 red bell peppers, cut into 1 1/2 in (3 cm) pieces
2 cups pineapple, cut into 1 1/2 in (3 cm) cubes
lime wedge, for serving
¼ cup fresh cilantro, finely chopped, for garnish
8 bamboo skewers, soaked in warm water for 20 minutes, 8 inches (20 cm)

Steps:

Preheat the oven to 375ºF (190ºC). Line 2 baking sheets with parchment paper.
In a food processor, combine the scallions, habanero peppers, garlic, ginger, brown sugar, soy sauce, allspice, cinnamon, and thyme. Puree until broken down into a into a thick paste, about 1 minute.
In a medium bowl, toss the chicken with 2-4 tablespoons of the jerk paste until well coated. Cover and refrigerate for 1 hour.
Meanwhile, make the jerk sauce: Combine 2-4 tablespoons of the jerk paste with the pineapple juice and ketchup. Season to taste with salt.
Thread the skewers with 2 pieces each of the marinated chicken, red onion, bell pepper, and pineapple, alternating ingredients.
Arrange the skewers on the prepared baking sheets. Season with salt. Brush about ⅓ cup (85 G) of the jerk sauce over the skewers. Reserve the remaining sauce.
Roast the skewers for 22-25 minutes, turning halfway, until the chicken is cooked to an internal temperature of 165ºF (75ºC).
Remove the baking sheets from the oven and discard the parchment paper, then return the skewers to the pans. Turn the broiler to high.
Baste the skewers on all sides with the jerk sauce.
Broil for 3-4 minutes, until the vegetables just begin to char and the sauce is slightly caramelized.
Transfer the skewers to a platter. Squeeze the lime wedges over the hot skewers and garnish with the cilantro.
Enjoy!

Nutrition Facts : Calories 387 calories, Carbohydrate 49 grams, Fat 4 grams, Fiber 4 grams, Protein 38 grams, Sugar 34 grams

CARIBBEAN JERK CHICKEN SKEWERS

Caribbean Jerk Chicken Skewers image

Use pantry and spice shelf staples to make these Jerk Chicken Skewers. If you have brown sugar, cinnamon, soy sauce and thyme you probably have most of what you need to make these delicious Caribbean-inspired Jerk Chicken Skewers.

Provided by My Food and Family

Categories Chicken

Time 1h5m

Yield Makes 6 servings.

Number Of Ingredients 10

Ingredients

1 env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix
2 Tbsp. brown sugar
2 Tbsp. oil
2 Tbsp. soy sauce
1 tsp. ground cinnamon
1 tsp. ground thyme
1/2 tsp. ground red pepper (cayenne)
1-1/2 lb. boneless skinless chicken breasts, cut into 1-1/2 inch pieces
3 red bell peppers, cut into 1-1/2 inch pieces
1 fresh pineapple, cut into 1-1/2-inch chunks

Steps:

Mix first 7 ingredients until well blended; pour over chicken in large bowl. Stir to evenly coat chicken. Refrigerate 30 min. to marinate.
Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Thread chicken onto 12 skewers alternately with bell peppers and pineapple.
Grill 15 min. or until chicken is done, turning frequently.

Nutrition Facts : Calories 220, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g

JERK CHICKEN WINGS WITH CREAMY DIPPING SAUCE

Jerk Chicken Wings With Creamy Dipping Sauce image

I found this in a Pillsbury cookbook. I'll update when I've had a chance to try it. You may substitute a ready made Caribbean jerk marinade or jerk dry rub for the first 7 ingredients listed. Then marinate and bake as directed. Prep time does not include the time the wings marinate.

Provided by JOYCE K.

Categories Chicken

Time 50m

Yield 3 lbs, 12 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons dried thyme leaves
1 tablespoon brown sugar
1 tablespoon garlic, minced (about 3 to 4 cloves)
3 teaspoons allspice
1 teaspoon salt
2 tablespoons cider vinegar
2 tablespoons hot pepper sauce (adjust for personal preference)
1 (3 lb) package chicken drummettes, thawed
1/2 cup green onion, chopped
1/2 cup sour cream (may use low or fat free)
1/2 cup mayonnaise (may use low or fat free)

Steps:

In large nonmetal bowl, combine thyme, brown sugar, garlic, allspice, salt, vinegar and hot pepper sauce; mix well.
Add chicken wings; toss to coat evenly.
Cover; refrigerate 1 hour to marinate.
Heat oven to 425 degrees.
Line 2 15 x 10 x 1 in baking pans with foil; spray with nonstick cooking spray.
Place chicken wings in sprayed pans.
Discard any remaining marinade.
Bake at 425 for 45 minutes or until chicken is no longer pink.
Meanwhile, in small bowl, combine all dipping sauce ingredients; blend well.
Serve sauce with chicken wings.

Nutrition Facts : Calories 250.6, Fat 15.2, SaturatedFat 4.5, Cholesterol 98.7, Sodium 426.6, Carbohydrate 4.9, Fiber 0.3, Sugar 1.9, Protein 22.4

ZESTY CHICKEN SKEWERS WITH YOGURT DIP RECIPE BY TASTY

Zesty Chicken Skewers With Yogurt Dip Recipe by Tasty image

Here's what you need: full-fat yogurt, garlic, fresh thyme, McCormick® Zesty Spice Blend, lemon zest, lemon juice, olive oil, kosher salt, black pepper, boneless, skinless chicken breast, vegetable oil, full-fat yogurt, McCormick® Zesty Spice Blend, lemon zest, lemon juice, olive oil, fresh basil, kosher salt, freshly ground black pepper

Provided by Tasty

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 cup full-fat yogurt, such as Greek or Icelandic skyr
3 cloves garlic, grated
3 sprigs fresh thyme
1 tablespoon McCormick® Zesty Spice Blend
1 lemon zest
1 lemon juice
3 tablespoons olive oil
1 teaspoon kosher salt, plus more to taste
½ teaspoon black pepper, plus more to taste
2 lb boneless, skinless chicken breast, cut into 1 1/2 in (3 cm) cubes
vegetable oil, for cooking
1 cup full-fat yogurt, such as Greek or Icelandic skyr
1 tablespoon McCormick® Zesty Spice Blend
1 lemon zest
½ lemon juice
2 tablespoons olive oil
2 tablespoons fresh basil, minced
kosher salt, to taste
freshly ground black pepper, to taste

Steps:

Make the chicken: In a large bowl, combine the yogurt, garlic, thyme leaves, Zesty spice blend, lemon zest and juice, olive oil, salt, and pepper. Whisk well.
Add the cubed chicken to the marinade and stir well to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes and up to 2 hours.
While the chicken marinates, make the yogurt dip: In a medium bowl, mix together the yogurt, Zesty spice blend, lemon zest and juice, olive oil, basil, salt, and pepper. Set aside.
Once chicken has marinated, thread 2-3 pieces of chicken lengthwise onto a wooden skewer. Leave at least 1 inch (2 ½ cm) of space at the bottom of each skewer so you can maneuver them while cooking. Repeat with the remaining chicken.
Heat a grill pan over medium-high heat. Brush a few teaspoons of vegetable oil on the pan. Season the chicken skewers with salt and pepper and add a few at a time to the grill pan, ensuring the skewers are laid perpendicular to the grill lines. Grill until the chicken is cooked through, 2-3 minutes per side. Set the cooked skewers on a plate or tray while you cook the rest.
Arrange the skewers on platter and serve with the yogurt dipping sauce.
Enjoy!

Nutrition Facts : Calories 690 calories, Carbohydrate 19 grams, Fat 34 grams, Fiber 3 grams, Protein 77 grams, Sugar 11 grams