Jamaican Jerk Chicken with Roasted Sweet Potatoes with Herbs & Sausage
Jerk chicken can be dry-rubbed or marinated in a wet rub such as this recipe for Jamaican Jerk Chicken with Roasted Sweet Potatoes with Herbs & Sausage. The sweetness of the potatoes with the complexity of the herbs is a perfect pairing for this spicy chicken. Fire up this recipe to take your grill on a journey to the Caribbean!
Servings Prep Time
6-8people 20minutes
Cook Time
30minutes
Servings Prep Time
6-8people 20minutes
Cook Time
30minutes
Ingredients
Jerk Marinade
Sweet Potatoes w/ Herbs & Sausage
Instructions
Chicken
  1. Combine all jerk sauce ingredients in a blender. Blend until smooth. Remove 1 cup and set aside.
  2. Trim excess fat off leg quarters and place in plastic bag with jerk sauce (aside from the 1 cup that was set aside). Place in refrigerator or cooler for 3-4 hours.
  3. Prepare grill to a medium-high heat of about 375°F.
  4. Remove chicken from bags (discard liquid). Grill chicken over direct heat for approximately 15 minutes, then turn chicken over and grill an additional 15 minutes or until juices run clear and internal temperature reaches at least 165°F. Utilize remaining 1 cup of jerk marinade to baste the chicken 2-3 times while grilling.
Sweet Potatoes w/ Herbs & Sausage
  1. In cast iron skillet, cook sausage over grill or stove for 5 minutes.
  2. Add remaining ingredients to skillet and cook uncovered for approximately 15 minutes, stirring frequently, until potatoes are tender.