Mint Chocolate Chip Mousse

Serves: 8-10 Skewers


Jerk Chicken:
3 scallions, roughly chopped
2 small red chili peppers
4 cloves garlic
3 tablespoons canola oil
1 tablespoon soy sauce
1 tablespoon lemon juice
2 teaspoons thyme
1 teaspoon allspice
1 teaspoon black pepper
½ teaspoon nutmeg
½ teaspoon salt
1 lb. chicken tenders or
chicken breast, cubed
Wooden skewers

Avocado Crema:
½ avocado
3 tablespoons lime or lemon juice
1 tablespoon cilantro
1 tablespoon parsley
1 tablespoon water
1 clove garlic
1-inch piece jalapeño pepper
½ teaspoon salt
Pinch of pepper
4 tablespoons olive oil

For Serving:
Chopped tomatoes
Chopped cucumbers
Sliced avocados

1. Prepare chicken: In a spice grinder, small blender, or mini food
processor, blend scallions, chili peppers, garlic, oil, soy sauce,
lemon juice, thyme, allspice, black pepper, nutmeg, and salt
until smooth.
2. Marinate chicken for 30 minutes and up to overnight.
3. Soak skewers in water to prevent them from burning.
4. Thread chicken onto skewers. Fire up the grill or heat a grill pan over medium heat. Grease the grates/pan to prevent sticking. Grill 4–5 minutes per side, until chicken is golden and cooked through.
5. Prepare the crema: In a small blender or food processor, blend the avocado, lime juice, cilantro, parsley, water, garlic, jalapeño, salt, and pepper.
6. With the blender on low speed, slowly drizzle in the oil. Blend until smooth and store in an airtight container in the fridge.
7. Serve chicken with tortillas, chopped tomatoes and cucumbers, avocado crema, and sliced avocados.


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