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Chargrilled Jerk Chicken Breast Skewers With Cucumber Dippin Recipe

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0 votes | 1160 views
Servings: 4

Ingredients

Cost per serving $3.72 view details
  • 2 lb chicken breast diced 1/2" thick
  • 12 x wooden skewers soaked in water for 2 hrs Green tai leaves
  • 2 lb fresh Yucca peeled, and cut into fries Fresh pineapple wedges
  • 25 ounce cucumber
  • 7 ounce lowfat sour cream
  • 7 ounce mayonnaise
  • 1 ounce cider vinegar
  • 1/2 ounce salt
  • 1 pch cayenne pepper
  • 1/2 ounce Dijon mustard
  • 1/2 ounce minced garlic
  • 1 x onion finely minced
  • 1/2 c. finely-minced scallion
  • 2 tsp fresh thyme leaves
  • 1 tsp salt
  • 2 tsp sugar
  • 1 tsp grnd Jamaican pimento (allspice)
  • 1/2 tsp grnd nutmeg
  • 1/2 tsp grnd cinnamon
  • 1 x warm pepper finely grnd (or possibly 2 Scotch bonnet peppers)
  • 1 tsp freshly-grnd black pepper
  • 3 Tbsp. soy sauce
  • 1 Tbsp. veg. oil
  • 1 Tbsp. cider or possibly white vinegar

Directions

  1. For the marinade, mix together onion, scallion, thyme, salt, sugar, allspice, nutmeg, cinnamon, warm pepper, black pepper, soy sauce, oil and vinegar. These ingredients can also be combined in a food processor.
  2. For the Cucumber Dipping sauce: Peel and seed cucumbers and roughly chop. Add in lowfat sour cream and mayonnaise. Add in rest of ingredients and puree in a blender. (Yields about 1 1/2 qts)
  3. 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.
  4. Place the skewers onto a warm grill and grill till done, about 2 to 3 min per side. Place the Yucca fries in the fryer and fry the fries till golden. Remove and drain on paper towels. Season with salt.
  5. 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 c. next to the skewers and serve.
  6. This recipe yields 4 servings.
  7. NOTES :0
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Nutrition Facts

Amount Per Serving %DV
Serving Size 487g
Recipe makes 4 servings
Calories 836  
Calories from Fat 613 73%
Total Fat 69.12g 86%
Saturated Fat 16.26g 65%
Trans Fat 0.31g  
Cholesterol 142mg 47%
Sodium 3074mg 128%
Potassium 780mg 22%
Total Carbs 12.82g 3%
Dietary Fiber 2.2g 7%
Sugars 7.86g 5%
Protein 41.28g 66%

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