UNITS
SCALE
INGREDIENTS
JERK CHICKEN
- 2 Green onions
- 2 cloves Garlic , minced
- 1 Jalapeno , chopped
- 2 tbsp Lime juice
- 2 tbsp Olive oil , extra virgin
- 1 tbsp Brown sugar , packed
- 1 ½ tsp Allspice, ground
- 1 tsp Thyme , dried
- ½ tsp Cinnamon , ground
- To taste Salt
- 2 tbsp Water
- 8 pieces Chicken thighs, bone-in, skin-on
SWEET POTATO FRIES
- 1 ½ lbs Sweet potato , cut into wedges
- 3 tbsp Olive oil , extra virgin
- 1 ½ tsp Salt
- 1 tbsp Chili powder
- 1 tbsp Paprika
- 1 tbsp Neutral oil
- For garnish Green onion , sliced
METHOD
- 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 ¼ cup.
- In a shallow dish, add chicken and season with salt. Pour the remaining marinade over the chicken. Toss to coat. Place in the fridge to marinate for at least 2 hours or overnight.
- Preheat oven to 230°C / 450°F. 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.
- On a baking sheet, spread sweet potatoes out in a single layer. Bake in preheated oven for 15 to 25 minutes, flipping them halfway through.
- Heat grill to medium-high and grease grates with neutral oil. Grill chicken, turning occasionally until chicken is charred in spots, about 10 minutes.
- 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 or if you don’t have a barbecue, see steps 8-10).
- In a large skillet, heat neutral oil over high heat until hot but not smoking. Place chicken in skillet, skin side down, and cook for 2 minutes.
- Reduce heat to medium-high; continue cooking skin side down for 5 – 7 minutes or until skin is brown.
- 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.
- Transfer to a plate; let rest 5 minutes before serving.
- Garnish chicken with sliced green onion. Serve with sweet potato fries.
NOTES
- Alternatively, you can use a mix of chicken thighs and drumsticks
- Aioli makes a great accompaniment for the fries
- Swiss chard also pairs well with Jerk chicken
