J Bar Achiote Marinated Chicken Brochettes with Spicy Island Mojo, Cantaloupe – Jicama Salad
Ingredients
Yield: 12 Skewers
1 pound Chicken (breast cut 3" by 1/4") or chicken tenders
Marinade:
3 oz - Achiote (14 oz)
2 TBSP - freshly chopped garlic
2 - 2 serrano chiles, seeded and chopped
1/2 Cup - Frozen Orange Juice Concentrate
3 oz - red wine vinegar
2 TBSP- worscesteshire sauce
Salt and Pepper to taste
1. Combine all ingredients for the marinade and marinade the chicken at least 24 hours.
Spicy Island Mojo
1 cup - Jerk Paste
2 oz. - Honey
2 cups - Salad Oil
8 oz - fresh lime juice
salt to taste
Instructions
1. In a blender puree the jerk paste honey.
2. With the motor running add the canola oil in a slow, steady stream.
3. With the motor still running add the lime juice in a slow steady stream.
4. Season with salt to taste
Have chicken skewered
Grill 3 brochettes to order
Serve with cantaloupe – jicama salad (batonets of jicama and cantaloupe with mint chiffonade
Alternate use for passing at a reception:
Skewer the chicken, and grill to order
Drizzle with the mojo.
Stick the skewers into a jicama half.
