{"id":1425,"date":"2023-03-22T17:35:13","date_gmt":"2023-03-22T22:35:13","guid":{"rendered":"https:\/\/andermaninavy.org\/?post_type=cp_recipe&p=1425"},"modified":"2023-03-22T17:35:13","modified_gmt":"2023-03-22T22:35:13","slug":"chicken-skewers-cpo-ryan","status":"publish","type":"cp_recipe","link":"https:\/\/andermaninavy.org\/de\/recipes\/chicken-skewers-cpo-ryan\/","title":{"rendered":"Chicken Skewers – CPO Ryan"},"content":{"rendered":"

Tailored recipe from the Explorers Cookbook and Travel Guide by Yvonne Addario<\/p>\n

Safety note. Wash hands frequently when handling raw chicken. It can get funky and fatal. Horribly fatal.<\/p>\n

Scotch bonnet peppers have oils with some heat and may cause some skin, eyes, and nose irritation when raw.<\/h2>\n

Ingredients<\/h3>\n
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12<\/span> <\/span> Chicken breasts<\/span><\/div>\n
12<\/span> <\/span> Bamboo Skewers<\/span><\/div>\n
1<\/span> cup<\/span> Jamaican Jerk Rub<\/span>200 g<\/span><\/div>\n
2<\/span> cups<\/span> Pineapple Salsa<\/span>400 g<\/span><\/div>\n
½<\/span> cup<\/span> Ground All Spice<\/span>.125 L<\/span><\/div>\n
½<\/span> cup<\/span> Packed Brown Sugar<\/span>.125 L<\/span><\/div>\n
8<\/span> <\/span> Cloves<\/span>Up to 16<\/span><\/div>\n
4<\/span> <\/span> Scotch Bonnet Peppers<\/span>up to 6<\/span><\/div>\n
1<\/span> tsp<\/span> Ground Thyme<\/span>5 mL<\/span><\/div>\n
2<\/span> <\/span> Scallions (Chopped)<\/span><\/div>\n
1<\/span> tsp<\/span> Cinnamon<\/span>5 mL<\/span><\/div>\n
½<\/span> tsp<\/span> Nutmeg<\/span>2.5 mL<\/span><\/div>\n
2<\/span> tsp<\/span> Soy Sauce<\/span>10 mL<\/span><\/div>\n
2<\/span> cups<\/span> Fresh Pineapple (Chopped)<\/span>400 g<\/span><\/div>\n
1<\/span> cup<\/span> Cucumber (Chopped)<\/span>200 g<\/span><\/div>\n
½<\/span> cup<\/span> Red Onion (Chopped)<\/span>100 g<\/span><\/div>\n
2<\/span> tsp<\/span> Fresh Cilantro (Chopped)<\/span>10 mL<\/span><\/div>\n
1<\/span> tsp<\/span> Rice Vinegar<\/span>5 mL<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
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Begin by soaking the skewers in water. Let then soak for 30 minutes.<\/p>\n<\/div>\n<\/div>\n

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Cut chicken into cubes.<\/p>\n<\/div>\n<\/div>\n

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Mix the Jamaican jerk marmalade, Allspice, brown sugar, cloves, peppers, thyme, scallions, cinnamon, nutmeg, soy sauce in large resealable bag.<\/p>\n<\/div>\n<\/div>\n

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Dump chicken into the bag with the jerk. Shake. Put in the refrigerator.<\/p>\n<\/div>\n<\/div>\n

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Mix pineapple salsa, with pineapple, cucumber, red onion, cilantro, and vinegar.<\/p>\n<\/div>\n<\/div>\n

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When ready stab skewers into jerked chicken.<\/p>\n<\/div>\n<\/div>\n

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You may bake the chicken in an oven at 350 degrees (177 Celsius) for 25- 30 minutes, but they are best cooked on an open flamed grill until completely cooked.<\/p>\n<\/div>\n<\/div>\n

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Serve on skewers with the pineapple salsa.<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":43,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[],"class_list":["post-1425","cp_recipe","type-cp_recipe","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/andermaninavy.org\/de\/wp-json\/wp\/v2\/cooked_recipe\/1425","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andermaninavy.org\/de\/wp-json\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/andermaninavy.org\/de\/wp-json\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/andermaninavy.org\/de\/wp-json\/wp\/v2\/users\/43"}],"replies":[{"embeddable":true,"href":"https:\/\/andermaninavy.org\/de\/wp-json\/wp\/v2\/comments?post=1425"}],"wp:attachment":[{"href":"https:\/\/andermaninavy.org\/de\/wp-json\/wp\/v2\/media?parent=1425"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/andermaninavy.org\/de\/wp-json\/wp\/v2\/recipe_category?post=1425"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}