Jerk chicken skewers with honey-lime cream from Weber's Complete Barbecue Book: Step-by-Step Advice and Over 150 Delicious Barbecue Recipes (page 143) by Jamie Purviance

  • scallions
  • ground allspice
  • chicken breasts
  • coriander leaves
  • sour cream
  • garlic
  • fresh ginger
  • honey
  • limes
  • black peppercorns
  • bamboo skewers
  • habanero chillies

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Rubbed chicken must be refrigerated 2-3 hours. Can substitute Scotch bonnet chiles for habanero chiles.

  • Delys77 on July 04, 2012

    Pg 143 This dish has a lot of potential. I wasn't able to find any scotch bonnet so I went with serrano (2) and the result was a little tame. I think the recipe inclues the lime cream to tame the heat of the chicken but since it wasn't super spicy I found the lime cream a little too sweet due to the honey in it. I would try to use scotch bonnet next time, and should those not be available I would go with 4 serrano. Also, even with the heat I would cut back the honey in the cream a little. The technique of cutting the chicken in strips made for a very nice presentation. Great bbq dish!

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