YIELD: 4 servings
TOTAL TIME: 2 hours and 45 minutes
ACTIVE TIME: 20 minutes
|Green onion||–||2 green onions|
|Garlic, minced||–||2 cloves|
|Jalapeno, chopped||20 g||1 jalapeno|
|Lime juice||–||1 lime|
|Olive oil, extra virgin||30 g||30 mL / 2 tbsp|
|Brown sugar, packed||14 g||1 tbsp|
|Allspice, ground||3 g||1½ tsp|
|Thyme, dried||2 g||1 tsp|
|Cinnamon, ground||1 g||½ tsp|
|Water||30 g||30 mL / 2 tbsp|
|Chicken thighs, bone-in / skin-on||1½kg / 3 lb||8 chicken thighs|
|Sweet potato, cut into wedges||1 kg / 2.2 lb||3 large potatoes|
|Olive oil, extra virgin||45 g||45 mL / 3 tbsp|
|Salt||6 g||1½ tsp|
|Chilli powder||6 g||1 tbsp|
|Paprika||6 g||1 tbsp|
|Neutral oil||15 g||15 mL / 1 tbsp|
|Green onion, sliced||for garnish||–|
1 In a blender, combine green onions, garlic, jalapeño, lime juice, olive oil, brown sugar, allspice, thyme, cinnamon, salt, and water. Blend until smooth. Set aside 1⁄4 cup.
2 In a shallow dish, add chicken and season with salt. Pour remaining marinade over chicken. Toss to coat. Place in the fridge to marinate for at least 2 hours or overnight.
3 Preheat oven to 230°C / 450°F.
4 In a large bowl, combine sweet potatoes with olive oil. Add salt, chili powder and paprika. Use your hands to mix, so all pieces are coated.
5 On a baking sheet, spread sweet potatoes out in a single layer. Bake in preheated oven for 15-25 minutes, flipping them halfway through.
*If you don’t have a barbecue, see steps 8-10
6 Heat grill to medium-high and grease grates with neutral oil. Grill chicken, turning occasionally until chicken is charred in spots, about 10 minutes.
7 Move chicken to a cooler part of the grill and brush with reserved marinade. Grill, covered, until chicken reaches an internal temperature of 75°C / 165°F, about 10 to 15 minutes more. Go to Step 11.
8 In a large skillet, heat neutral oil over high heat until hot but not smoking. Place chicken in skillet, skin side down, and cook 2 minutes.
9 Reduce heat to medium-high; continue cooking skin side down for 5 – 7 minutes or until skin is brown
10 Transfer skillet to preheated oven and cook 10 more minutes. Flip chicken. Cook until meat reaches an internal temperature of 75°C / 165°F, about 5 minutes more.
11 Transfer to a plate; let rest 5 minutes before serving.
12 Garnish chicken with sliced green onion and serve with sweet potato fries.
- You can choose to do a mix of chicken thighs and drumsticks
- Aioli makes a great accompaniment to the fries
- Swiss chard also pairs well with Jerk chicken