Chargrilled Jerk Chicken Breast Skewers With Cucumber Dippin

Recipe Ingredients

2 lbs	908g / 32oz	Chicken breast - diced 1/2" thick
12		Wooden skewers - soaked in water
		For 2 hours
		Green tai leaves
2 lbs	908g / 32oz	Fresh Yucca - peeled, and
		Cut into fries
		Fresh pineapple wedges
		Cucumber Dipping Sauce
25 oz	710g	Cucumber
7 oz	198g	Sour cream
7 oz	198g	Mayonnaise
1 oz	28g	Cider vinegar
1/2 oz	14g	Salt
1		Cayenne pepper
1/2 oz	14g	Dijon mustard
1/2 oz	14g	Chopped garlic
		For The Jerk Marinade
1		Onion - finely chopped
1/2 cup	73g / 2.6oz	Finely-chopped scallion
2 teaspoons	10ml	Fresh thyme leaves
1 teaspoon	5ml	Salt
2 teaspoons	10ml	Sugar
1 teaspoon	5ml	Ground Jamaican pimento (allspice)
1/2 teaspoon	2.5ml	Ground nutmeg
1/2 teaspoon	2.5ml	Ground cinnamon
1		Hot pepper - finely ground
		(or 2 Scotch bonnet peppers)
1 teaspoon	5ml	Freshly-ground black pepper
3 tablespoons	45ml	Soy sauce
1 tablespoon	15ml	Cooking oil
1 tablespoon	15ml	Cider or white vinegar

Recipe Instructions

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.

For the Cucumber Dipping sauce: Peel and seed cucumbers and roughly chop. Add sour cream and mayonnaise. Add rest of ingredients and puree in a blender. (Yields about 1 1/2 quarts)

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 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 Dipping Sauce in a souffle cup next to the skewers and serve.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D35) - from the TV FOOD - NETWORK

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