Jerk Chicken with Grilled Sweet Potatoes
Jerk Chicken
ingredients
Jerk Marinade:
1 tsp. black pepper
1 tsp. thyme
1 tsp. cayenne pepper
1 tsp. allspice
1 tsp. brown sugar
1 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/4 cup vegetable oil
1/4 cup orange juice
2 Tbsp. lime juice
1 Tbsp. soy sauce
1 small onion, finely chopped
4 cloves garlic, finely chopped
1 small hot chile pepper, seeded and chopped
Chicken:
6 chicken breads, bone in
Sweet Potatoes:
4 sweet potatoes, peeled
2 Tbsp. butter
1 Tbsp. brown sugar
pinch allspice
pinch salt
method
To make the marinade, combine all the ingredients by hand or using a blender or food processor, to make a paste.
Rub the meat with the marinade, place it in a plastic bag or in a shallow dish and refrigerate 6 hours or overnight.
Bring meat to room temperature while preparing the BBQ. Prepare sweet potatoes.
For the sweet potatoes, cut potatoes into 1/4-inch slices and toss with the remaining ingredients. Cut two pieces of heavy-duty foil, pile half the potatoes on each piece, and then seal the edges.
Using a drip pan, grill chicken over indirect medium-low heat until it is cooked through (about 30-45 minutes). Put sweet potatoes on BBQ after chicken has been cooking 15-20 minutes. Grill potatoes over medium heat for about 15-20 minutes or until tender, flipping packages occasionally during cooking. Chicken should reach 180° F. internal temperature. Baste chicken periodically with marinade.
http://www.fortysomething.ca/2009/05/jerk_chicken_with_grilled_sweet.php