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Jamaican Jerk Chicken with Grilled Sweet Potato and Pineapple Chutney

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Jamaican Jerk Chicken with Grilled Sweet Potato and Pineapple Chutney

In this recipe we start our chicken on the grill, but finish in the oven. This is particularly handy when cooking for a crowd. Finish the chicken in the oven frees up the grill for all our faster grilling favorites. But by all means finish the chicken on the grill by moving to a cooler part of the grill until chicken reaches the correct internal temperature.  We served the jerk spiced chicken with grilled sweet potato rounds, fresh grilled pineapple, lime wedges and for condiments we used Wozz! Jamaican Jerk Pineapple Chutney and a fresh mint garlic and lime sauce.  This is a dish that layers a variety of complimenting flavors, a great one for entertaining.

Jamaican Jerk Chicken with Grilled Sweet Potato and Pineapple Chutney 

4 Chicken Leg Quarters (legs and thigh separated)

Chicken Marinade:

4 Tbs Jerk Spice Seasoning
Juice of 1 lime
4 Tbs Wozz! Jamaican Jerk Pineapple Chutney
Salt

Method: 

Trim pieces of any excess fat and skin. Run the tip of a sharp knife along the bone to expose the bone but leaving the bone intact. This will help the marinade infuse and flavor the chicken and speed up cooking time. (plus you get all those crunchy bits of grilled chicken which I love)

Season all chicken pieces with a liberal pinch of salt.

Evenly coat chicken with remaining ingredients, transfer to a snap lock bag and marinate 4 hours or overnight.

Cooking:

Heat and clean grill using a wire brush. Rub down grill with a cloth or paper towel dipped in cooking oil.

Sear chicken pieces each side ensuring nice grill marks (about 6 minutes each side)

Transfer to roasting pan and place in 400 degrees F preheated oven. Cook for 20 minutes.

Grill sweet potato rounds and pineapple pieces while chicken is roasting.

Transfer grilled sweet potato to the roasting jerk chicken tray in the oven and cook the chicken and sweet potato for an additional 10-12 minutes - until sweet potato is cooked through and chicken is finished.

Mint Sauce:

2 oz. Fresh Mint
Juice of 1 Lime
1 Tbs White Vinegar
1 Clove of Garlic
Salt

Combine ingredients in a food processor or small blender and blend until ingredients come together.

Arrange all ingredients on a serving platter or leave it on the roasting pan. Add lime wedges, chopped mint and sides of Wozz! Jamaican Jerk Pineapple Chutney and the mint sauce.

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