Another great recipe from the Weber grilling cookbook!
Jerk Chicken Skewers with Honey Lime Cream (from Weber’s Way to Grill)
1 habanera or Scotch chile pepper – I used a jalapeno – didn’t have anything else
1 cup tightly packed fresh cilantro leaves and tender stems
¼ cup extra virgin olive oil
4 scallions, white and light green parts, roughly chopped
6 medium garlic cloves
2 tbsp finely chopped fresh ginger
2 tbsp granulated sugar
1 tbsp ground allspice
2 tsp kosher salt
1 tsp freshly ground pepper
6 boneless skinless chicken breast halves
½ cup sour cream
½ tsp finely grated lime zest
1 tbsp fresh lime juice
1 tbsp extra virgin olive oil
2 tsp honey
¼ tsp kosher salt
1/8 tsp freshly ground pepper
Wear rubber gloves when seeding and chopping the chile. Remove the seeds and put the rest of the chile in the food processor with the rest of the paste ingredients and process until smooth.
Trim the chicken of any fat and remove the tenders. Cut the chicken lengthwise into even strips ½ to ¾ strips. I bought chicken tenders as they were on sale.
Place the chicken onto a large resalable 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 refrigerator and let marinate for 2-3 hours.
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. Prepare the grill for direct heating over high heat.
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, be sure to wash your hands thoroughly after this step.
Brush the cooking grates clean. Gill the skewers over direct high heat with the lid closed as much as possible until the meat is firm and the juices run clear – 6-8 minutes, turning once or twice. Serve warm with sauce.