So this Featured Recipe couldn’t have come on a better day. A transformer right behind our house blew up and our electricity was off for a couple of hours. I knew it was going on the BBQ so that was not going to be an issue. But the hardest part would have been cutting everything by hand to make the paste rub. Luckily the electricity came back on just as I started to chop ingredients and I got to use my Ninja after all. It sure was nice not to heat the kitchen up using the oven and clean up was a breeze.
For the Jerk Spice Rub
1 small onion
½ c – green onion
½ tsp dried thyme
½ tsp salt
½ tsp pepper
1/8 tsp Stevia
1 tsp allspice
½ tsp cinnamon
½ tsp nutmeg
2 TBSP coconut oil (divided)
2 TBSP coconut aminos
1 TBSP cider vinegar
4 – 4 oz Chicken Breasts
1 or 2 sweet potatoes (2 if smaller, 1 if very large)
1 tsp paprika
1 tsp garlic powder
Preheat BBQ or Oven to 375 degrees
For the Chicken:
Combine all ingredients through the jalapeño into a blender or ninja and pulse until combined into a paste.
Next mix the coconut oil, coconut aminos and cider vinegar in a separate bowl and coat each chicken breasts with the mixture. Let sit and marinade for 5 to 10 minutes.
Next coat each chicken breasts with the spice paste on both sides. Place each chicken breast on piece of foil that is approx. 6”x 6” and has been coated with cooking spray.
Cut sweet potatoes into 1 ½ inch cubes and toss into a separate bowl, coat with 1 TBSP of coconut oil, paprika, garlic powder and salt and pepper to taste.
Divide potatoes into 4 servings and place one serving around each of the chicken breast. Cover with another piece of 6”x6” foil coated with cooking spray and fold each side over to make a square foil packet.
Cook on the BBQ or in the oven for 10 minutes and then flip over and continue to cook for another 10 minutes. Check to be sure the chicken is cooked through and then remove from foil and place on plate with a green salad on the side. Enjoy!