Jamaican Jerk Chicken


For the Jamaican Jerk Seasoning:
½ tsp dried thyme leaves
½ tsp dried rosemary
freshly ground black pepper
Dash ginger powder
¼ tsp ground cloves
¼ tsp ground nutmeg
¼ tsp ground allspice
1/8 tsp ground cinnamon

For the Chicken:
¼ yellow onion
2 scallions, cut
1 jalapeno pepper, seeds removed to reduce heat
2 Tbsp fresh orange juice
2 Tbsp red wine vinegar
1 Tbsp Jamaican jerk seasoning
1 Tbsp avocado oil
1 Tbsp brown sugar
1 Tbsp Dijon mustard
1 garlic clove
1 tsp salt
3 chicken breasts, sliced

For the Sweet Potatoes:
3 medium sweet potatoes, sliced into thick circles
1 Tbsp avocado oil
1/8 tsp salt
Freshly ground black pepper



  1. Put all the ingredients except chicken into a food processor and run until pureed to make a marinade.
  2. Place chicken and marinade into a shallow dish.
  3. Refrigerate at least one hour, or overnight.

Sweet Potatoes:

  1. Coat potatoes in oil, salt, and pepper


  1. Preheat grill to medium low heat.
  2. Place chicken and potatoes directly on grate. Cook through, rotating chicken and turning the potatoes as you go.
  3. Remove the potatoes from grill when fork tender.
  4. Cook chicken until juices run clear and middle temperature reaches 165oF.
  5. Allow chicken to rest 5 min before serving.