Jerk Chicken

For the 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 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
• 12 wooden skewers, soaked in water for 2 hours
• Green tai leaves
• 2 pounds fresh Yucca, peeled, cut into fries
• 1 recipe cucumber sauce, recipe follows
• Fresh pineapple wedges

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.

*My notes - used powdered onion and forgot to add the real thing. ALso added ginger. Thawed in microwave, let marinate 3 hours in fridge in ziplock. Left out hot pepper. Used pomegranate red wine vinegar & whole b/s chicken breasts, not cut up. Brought chicken almost to room temp, should have been more. Fried in stainless steel skillet in olive oil. Browned both sides. Placed in hot oven on foil for 5 minutes, then turned on broiler but left it on the 2nd shelf. Spread reduced marinade on top. Turned off broiler after sizzling and let sit for 20 min. In pan where chicken was, I added hot water & zucchini, then roasted red potatoes, let steam. Didn't need the potatoes - those would have been ok side dish. Instead, I could have added oil, onions & zucchini, THEN deglazed with water, I think. To make it better, DOUBLE or TRIPLE MARINADE.

• 1 tablespoon honey
• 1 tablespoon lime juice
• 1 cup finely diced pineapple
• 1/3 cup finely diced, seeded English cucumber
• 1 tablespoon chopped fresh mint leaves

I used REAL LEMON juice & actual lemon juice instead of lime juice. I used pineapple from can (with a little juice just because I was lazy) and skipped the mint. Tasted great with oven chicken, but didn't really pair well with vege/potato mix.