Bite with Belkys: Jerk Chicken Skewers from Haven

The Chef: Todd Erickson
The Restaurant: Haven
The Dish: Jerk Chicken Skewers with a pineapple and cucumber salsa

Ingredients:

2 tsp of allspice
1/2 tsp of cinnamon
1/2 tsp of cayenne pepper
2 1/2 tsp of dried thyme
2 tsp of black pepper
1/2 tsp of kosher salt
8 chicken thigh, cut into small pieces
2 Tbs of olive oil
2 red bell peppers, chopped in small pieces
scotch bonnet honey (substitute with regular honey or lime juice)
2 cups of cucumber, diced
2 cups of pineapple, diced
2 Tbs of fresh thyme, chopped
2 Tbs of shallots, minced
1/2 cup of rice vinegar

Method of Preparation:

-Start by preparing a spice rub. In a bowl, combine allspice, cinnamon, cayenne pepper, dried thyme, black pepper and kosher salt.

-Then, marinate the chicken with the spice rub. Place the chicken in the fridge overnight or for up to 48 hours.

-Next, prepare the skewer with the marinated chicken and red bell pepper. Pour a little olive oil over the skewers and grill.

-At the restaurant, they add a drizzle of their homemade scotch bonnet honey. At home, you can use regular honey of lime juice.

-For the salsa, combine cucumber, pineapple, fresh thyme, shallots, rice vinegar and salt.

To Plate:

First serve the salsa and then top it with the skewers. Chef Todd likes to garnish with pink peppercorns, micro cilantro and his scotch bonnet honey.

Serving Suggestion: Caviar Cocktail

Serves: 4 (makes 8 skewers)

FOR MORE INFORMATION:

Note:

Print the recipe and bring it to the restaurant to receive a complimentary Jerk Chicken Skewer. The offer is only valid with a purchase and limited to one per person. (Valid one month from air date)

Haven
1237 Lincoln Road
Miami Beach, FL 33139
(305) 987-8885
www.havenlounge.com