Jerk Roasted Chicken Thighs and Sweet Potato Dinner with Creamy Honey-Jalapeno Sauce {Paleo}
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
Switch up your regular chicken dinner routine with this paleo Jamaican-inspired Jerk Roasted Chicken Thighs and Sweet Potato Dinner with Creamy Honey-Jalapeno Sauce.
Jerk Spice Mix (you will use it all for this recipe):
  • 1 tablespoon coconut sugar (or light brown sugar)
  • 1½ teaspoons ground allspice
  • 1 teaspoon salt
  • 1 teaspoon dried thyme leaves
  • ½ teaspoon granulated garlic (or garlic powder)
  • ½ teaspoon granulated onion (or onion powder)
  • ½ teaspoon ground ginger
  • ¼ to 1 teaspoon ground cayenne pepper (more or less to taste)
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper flakes
  • Jerk Spice Mix for this recipe (minus 2 teaspoons for the sweet potato portion of this recipe)
  • 2 tablespoons apple cider vinegar or 3 tablespoons fresh lime juice
  • 1 tablespoon coconut aminos (or soy sauce or tamari sauce)
  • 1 tablespoon avocado oil (I use Chosen Foods)
  • 1 tablespoon coconut sugar (or light brown sugar)
  • About 4 lbs (1.8 kg) bone-in, skin-on chicken thighs (this was 8 large-ish thighs)
Sweet Potato:
  • 1 large (about 1 lb/450 g; about 3½ cups cubed) sweet potato or yam, cubed into ½-inch pieces
  • 1 large onion, chopped
  • 2 teaspoons Jerk Spice Mix
  • 1 tablespoon avocado oil (I use Chosen Foods)
Creamy Honey-Jalapeno Sauce:
  • ½ cup full-fat canned coconut milk or ½ cup cashew “cream” (see Note)
  • 1 tablespoon minced jalapeno (more or less to taste)
  • 1 tablespoon chopped fresh mint
  • ½ tablespoon honey
  • 1 pinch salt
  1. Combine all ingredients for the spice mix; measure out 2 teaspoons for the sweet potato.
  2. For the chicken, whisk together the jerk spice mix, vinegar, coconut aminos, oil, and sugar in a large bowl. Stir in the chicken, cover, and refrigerate 12 to 24 hours before cooking. Let sit at room temperature for 30 minutes before cooking.
  3. To cook, preheat the oven to 350F. Put the sweet potato in a medium-sized saucepan and cover with water by 2 inches. Cover the saucepan, bring up to a boil, and then cock the lid, turn down the heat so it doesn’t boil over, and boil 4 minutes. Drain and stir together the par-cooked sweet potato with the onion and jerk spice mix.
  4. Brush the bottom of a large roasting pan with 1 tablespoon oil and spread the potato/onion mixture out in an even layer. Securely fit a wire rack over the top of the roasting pan and arrange the chicken on top, skin side up. Roast until the chicken is fully cooked (there should be no pink when you cut into it), about 1 hour.
  5. Meanwhile, stir together all ingredients for the sauce and keep refrigerated until serving.
  6. Serve the chicken and sweet potato hot along with the cool sauce to drizzle on top.
My Recipe for Cashew “Cream”: Here’s my recipe on Healthy Sweet Eats; just skip the vanilla and use water or non-dairy “milk” instead of maple syrup.
Recipe by An Edible Mosaic™ at