Jerk Chicken with Sweet Potato Fries

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YIELD: 4 servings
TOTAL TIME: 2 hours and 45 minutes
ACTIVE TIME: 20 minutes

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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
Salt to taste
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

[/vc_column_text][/vc_column][vc_column width=”1/6″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]METHOD[/vc_column_text][vc_column_text]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. 

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 15-25 minutes, flipping them halfway through. 

*If you don’t have a barbecue, see steps 8-10

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.

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.

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. [/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”60″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]NOTES[/vc_column_text][vc_column_text]

  • 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

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