Apr 19

Apr 19 Jamaican Jerk Chicken with Coconut Sweet Potato Mash

Chicken, Dinner, Gluten Free, Paleo, Sides, Whole30

I have never been to Jamaica but I imagine it is a lot of sand, sun, steel drums, and the smell of Jerk Chicken everywhere. I know, so stereotypical and lame, but I literally have never been to a tropical island. Feel bad for me m'kay?! Instead of a tropical vacation, you can just whip this dinner up and let the spice lead you to another place.

This chicken has everything you want in a dinner: bold flavors, Whole30 and Paleo approved, easy to prep, on the table in less than 30 minutes and the whole family enjoys it. You can even prep the chicken marinade the night before or in the morning, leaving the chicken to infuse with flavor. Plus, those 30 minutes include making sides for your dinner. Cue the mic drop...

I pair this heavily spiced chicken with a sweet and creamy Coconut Sweet Potato Mash, they go together so well. Quickly add your family's favorite green vegetable and you have a feast without a ton of work, stress, or time. If it is too hot and the thought of turning on the oven brings sweat to your brow, this is great off the grill too!

Jamaican Jerk Chicken

Inspired by Iowa Girl Eats

4 chicken breasts - about 2 pounds
3/4 cup white vinegar
1/2 cup orange juice
1/4 cup olive oil
1/4 cup coconut aminos (or soy sauce)
juice of 1 lime
1 Tablespoon allspice
1 Tablespoon dried thyme
5 small dates, soaked (or 2 Tablespoons brown sugar)
1 1/2 teaspoons Italian seasoning
3/4 teaspoon nutmeg
3/4 teaspoon cinnamon
1/4 teaspoon cayenne
1/2 teaspoon salt
1 teaspoon cracked pepper
1/2 large onion, about 1 cup, diced
5 garlic cloves, minced
1/4 cup green onions, sliced, plus more for serving

- Place the chicken in a large freezer bag, set aside.

- Combine all the liquids of the marinade and pour a little into a food processor with the dates, process until smooth.

- Mix the date puree with all the remaining marinade ingredients in a large bowl or measuring cup, whisk until all combined.

- Pour over the chicken, seal, and leave in the fridge to marinate for at least one hour and up to overnight.

- When ready to cook, pour everything into a large baking dish and make sure some of the marinade chunks are on top of each chicken. Broil for 20-25 minutes, check that the internal temperature is 165. Remove from oven and serve with an extra sprinkling of green onions.

- Serve with some greens and the Coconut Sweet Potato Mash, recipe below

Coconut Sweet Potato Mash

2 cups sweet potatoes, sliced or diced
1 cup coconut milk
1/4 teaspoon allspice
1 Tablespoon green onions, sliced
salt and pepper to taste

- cover the potatoes with about 1 inch of water, set on high heat and boil until tender.

- Drain and put back into the pot, cover and set aside for a couple minutes. This helps with the moisture.

- Add the coconut milk, allspice, salt, and pepper, mash with a potato masher. Stir in the green onions and serve!

Chicken into a freezer bag, ready for marinade. TIP: place the bag into a bowl so the chicken has a resting spot and it will stay open and will be easier to add the marinade to the bag.

Mix up the liquids: vinegar, orange juice, olive oil, coconut aminos, and lime juice. Pour a small amount into the food processor or blender and add the dates. Process until mostly smooth, it's ok if there are still small chunks of dates.