Ingredients:
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
Instructions:
Chicken:
- Put all the ingredients except chicken into a food processor and run until pureed to make a marinade.
- Place chicken and marinade into a shallow dish.
- Refrigerate at least one hour, or overnight.
Sweet Potatoes:
- Coat potatoes in oil, salt, and pepper
Cook:
- Preheat grill to medium low heat.
- Place chicken and potatoes directly on grate. Cook through, rotating chicken and turning the potatoes as you go.
- Remove the potatoes from grill when fork tender.
- Cook chicken until juices run clear and middle temperature reaches 165oF.
- Allow chicken to rest 5 min before serving.