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Nutrition Facts
Serving Size 1 (582g) Recipe makes 4 servings
Calories 759
Calories from Fat 438		(57%)
Amount Per Serving		%DV
	Total Fat 48.7g	74%
	Saturated Fat 14.4g	72%
	Monounsaturated Fat 16.3g
	Polyunsaturated Fat 14.8g
	Trans Fat 0.3g
Cholesterol 175mg		58%
Sodium 3609mg		150%
Potassium 996mg		28%
Total Carbohydrate 28.4g		9%
	Dietary Fiber 2.5g	10%
	Sugars 10.4g
Protein 52.7g		105%
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Bob Marley's Jamaican Jerk Chicken Skewers

Recipe #231658 | ½ day | ½ day prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Sharon123
Jun 1, 2007

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.

SERVES 4 (change servings and units)

Ingredients

Jerk Marinade

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

CUCUMBER DIPPING SAUCE

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

Directions

1
Marinade:.
2
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.
3
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.
4
Place the skewers onto a hot grill and grill until done, about 2 to 3 minutes per side.
5
For the dipping sauce:.
6
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.

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Featured Reviews for This Recipe

From: didyb

On Sep 20, 2009

So easy, and so yummy. My kids do like to eat things off a stick. They complained because there were "green things" on the chicken, but I told them to just pick them off. I may use the food processor next time to avoid any obvious chunks of onion or scallion. The cucumber sauce was delish. I made the full amount, but ended up using just 1/2 the cucumber amount. Delishly cool!

1 person found this review helpful

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From: CarolAT

On Jun 14, 2009

Great chicken recipe. I really liked the spices for the chicken. They were a little spicy but not as strong as other jerk recipes. I could not find bonnet peppers and substituted a jalapeno pepper in the marinade. Marinating the chicken overnight made the chicken so tender that you could cut it with a fork. The cucumber dipping sauce was a hit. However, next time I will be making half the recipe because I had a lot left over. Thanks for posting this great recipe. Made for ZWT5.

2 people found this review helpful

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From: Cookin' Mommy

On Jul 16, 2007

Wonderful chicken, loved the cucumber dipping sauce! I made both the marinade and dipping sauce in my food processer, so easy. The chicken had a very nice flavor, the cinnamon mixture came thru along with the bit of heat from the hot pepper and spicy from the soy sauce. I used two packages of chicken breast tenderloins and had two pieces of chicken on each skewer. I made the dipping sauce the night before and the only thing I would do differently is leave the cucumber a bit chunky. Thank you Sharon, great recipe!

6 people found this review helpful

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From: Beautiful BC

On May 26, 2008

Another 5 star recipe from Sharon! Gotta love those meals that are pretty much prepared the night before and then after a busy day when you normally would NOT feel like making a meal - you just toss them on the bbq. I left out the sugar from the marinade and used rice vinegar instead of apple vinegar. Next time I'll 1/4 the amount of ingrediants for the dipping sauce. Wasn't paying attention to the 1 1/2 qts for the amount - that's way more than enough!

5 people found this review helpful

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