Saturday, August 25, 2012

Jerk Chicken Skewers with Honey Lime Cream

Jerk Chicken
with
Honey Lime Cream
This could be the tastiest chicken you ever have! Just a little heat from the chiles but pair it with the honey lime cream and you have an unbeatable combo!

Ingredients:

Paste:

1  Habanero or Scotch bonnet chile pepper
1  Cup lightly packed fresh cilantro leaves
1/2 Cup Extra Virgin olive oil
4  Scallions (white and light green parts only) roughly chopped
6  Medium Garlic cloves
2 Tablespoons finely chopped fresh Ginger
2 Tablespoons Granulated Sugar
1  Tablespoon fresh Lime juice
1  Tablespoon ground Allspice
2  Teaspoons Kosher Salt
1  Teaspoons Ground Black Pepper

Sauce:

 1/2 Cup Sour Cream
1/2 Teaspoon finely grated Lime zest
1  Tablespoon fresh Lime juice
1  Tablespoon Extra Virgin Olive Oil
2  Teaspoons Honey
1/4  Teaspoon Kosher Salt
1/8  Teaspoon ground Black Pepper

6  Boneless, skinless chicken breast halves, each 6 to 8 ounces
(I used two packages of chicken tenders)

Instructions

  1. To avoid burning your skin, wear rubber or plastic gloves when you handle the chile, do NOT touch your face or other parts of your body because it will burn like heck... and don't take a bathroom break! Remove and discard the stem of the chile. You can tone down the heat by also discarding the whitish veins and seeds. Put the rest of the chile in the bowl of a food processor. Add the remaining paste ingredients and process until smooth.
  2. If using breasts, trim them of any fat and remove the tenders. Cut the chicken lengthwise into even strips, 1/2 to 3/4 inch thick.
  3. Place the chicken strips and tenders into a large resealable plastic bag and spoon in the paste. Work the paste into the chicken, press out the air in the bag and seal tightly. Place in the fridge and let marinate 2 to 3 hours.
  4. In a small bowl whisk the sauce ingredients. Cover with plastic wrap and refrigerate. Let the sauce stand at room temperature for about 30 minutes before serving.
  5. Prepare the grill for direct cooking over high heat. (450 to 550 degrees)

Wearing rubber or plastic gloves, thread the chicken strips onto the skewers, being sure to keep each skewer well within the flesh of the chicken. If you don't have rubber gloves, make sure to wash your hands a few times after this step.

Brush the cooking grates clean and place a strip of heavy duty foil on your grate at the edge of the grill to keep the skewers from burning.  Grill the skewers over direct high heat with the lid closed as much as possible, until the meat is firm and the juices run clear, 6 to 8 minutes. Turning once or twice, or as needed. Until charred and delicious.
Serve warm with the sauce!

1 comment:

  1. Thank you for the delicious taste! The lime cream was the perfect accompaniment... My mouth has been watering ever since! Oh, and I'm in tears imagining getting habanero pepper on my toilet paper....yowch!!!!

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