Jerk Chicken Skewers with Cassava Salad

Jerk Chicken Skewers with Cassava Salad
16 servings


Ingredients Weights Measures
Caribbean Jerk BBQ Sauce
KRAFT Original Barbecue Sauce 1.25 lb. 2 cups
yellow onions, roughly chopped 2.8 oz. 1/2 cup
fresh thyme leaves - 2 Tbsp.
habanero chiles, chopped - 1 Tbsp.
ground nutmeg - 1-1/2 tsp.
ground cinnamon - 1-1/2 tsp.
Cassava Salad
yuca (cassava), peeled, rinsed and diced 3.5 lb. 2 qt.
water 8 lb. 1 gal.
KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise 8 oz. 1 cup
shallots, chopped 5.6 oz. 1 cup
KRAFT Original Barbecue Sauce 2.5 oz. 1/4 cup
parsley, chopped - 2 tsp.
Chicken Skewers
boneless skinless chicken breasts, (5 oz.) each cut into 3 lengthwise strips 5 lb. 16 each
canola oil 8 oz. 1 cup


CARIBBEAN Jerk BBQ Sauce: Process ingredients in food processor until well blended.

CASSAVA Salad: Bring cassava and water to simmer in large pot on low heat. Cook 15 min. or until a fork can easily pierce through the largest pieces; drain. Rinse under cold water until cool; drain well.

COMBINE cassava and remaining ingredients. Cover; refrigerate at least 1 hour.

CHICKEN Skewers: Thread 1 chicken strip onto each skewer; brush each with 1 tsp. oil.

GRILL skewers on medium-high heat until bottom side is golden brown; turn. Brush each with 1 tsp. BBQ Sauce. Cook until done; turn. Brush with remaining BBQ Sauce.

SERVE 3 skewers with 1/2 cup Cassava Salad.

Kraft Kitchens Tips

Soak wooden skewers in water for 30 min. before using to prevent them from burning on the grill.
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Nutritional Information

Nutrition Information

Total fat
 22 g
Saturated fat
 2.5 g
 85 mg
 690 mg
 59 g
Dietary fiber
 3 g
 17 g
 32 g
Vitamin A
 4 %DV
Vitamin C
 20 %DV
 6 %DV
 10 %DV