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Chef Gina Makes Whole30 Spicy Jerk Chicken with Sweet Potatoes

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It’s mid-month and hopefully, you are in a groove with your healthy eating habits – you’ve got the basics down and are perhaps even looking to “spice it up” a bit. You are in luck with this savory – but with a touch of sweet – tender, flavorful Jerk Chicken recipe. I came up with this one night when I was craving Jerk and fortunately had some time on my hands to experiment with different spice levels and ratios. Since then, I have made it a handful of times and my fiancé still declares this is the best thing I’ve made among the hundreds of dishes to come out of quarantine. I realized it also happens to be Whole30 so I added it to my healthy January repertoire and hope you will enjoy it as much as we have!

Spicy Jerk Chicken with Sweet Potatoes

Total Time: 30 min

Makes: 4 servings

Ingredients

  • 1 MEDIUM ONION
  • 2 GARLIC CLOVES
  • 1 TBS FIVE-SPICE POWDER *SEE NOTES
  • 1 TBS ALL-SPICE
  • 1 TBS BLACK PEPPER
  • 1 TSP CAYENNE PEPPER *SEE NOTES
  • 1 TSP NUTMEG
  • 1 TSP SALT
  • 1 TBS VEGETABLE OIL
  • ½ CUP SOY SAUCE
  • 4 PIECES OF BONE-IN CHICKEN (BREAST OR THIGH WILL WORK)
  • 4 SWEET POTATOES
  • 2 TSP CINNAMON
  • 1 TSP SALT 
  • 1 TSP VANILLA EXTRACT

Directions

Notes

  • If you don’t have five-spice powder, the spices that make it up are cinnamon, fennel seeds, star anise, Sichuan peppercorns, and cloves. One time I didn’t have “five-spice” but had most of the 5 spices (I subbed black peppercorns and coriander for the Sichuan Peppercorn) and blended them all in a food processor. Now I keep five-spice powder on hand but it’s an easy substitute.
  • Similarly, if you have fresh scotch bonnet peppers or habanero peppers, feel free to use ONE in place of the cayenne pepper powder. Many recipes call for real peppers but I usually do not have those on hand and I found cayenne worked just fine for a spicy kick. 
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