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Roasted Jerk Chicken Thighs with Sweet Potatoes

Switch up your regular chicken dinner routine with this Jamaican-inspired paleo Roasted Jerk Chicken Thighs with Sweet Potatoes! The trick is to cook a pan of vegetables under the chicken thighs, so the chicken juices drip down onto the vegetables as they cook. Serve it up with an easy creamy honey-jalapeno sauce to bump up the flavor even more!
Course Main Course
Cuisine Jamaican
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Time for the Chicken to Marinade 12 hours
Servings 8 servings
Calories 564kcal

Ingredients

Homemade Jerk Spice Mix (you will use all of this for this recipe):

Jerk Chicken Thighs:

  • Homemade Jerk Spice Mix 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
  • 1 tablespoon coconut sugar or light brown sugar
  • 4 pounds bone-in skin-on chicken thighs this was 8 large-ish thighs

Jerk Sweet Potatoes:

  • 1 pound sweet potatoes or yams, cubed into 1/2-inch pieces (1 large sweet potato, which is about 3 1/2 cups cubed)
  • 1 large onion chopped
  • 2 teaspoons Homemade Jerk Spice Mix
  • 1 tablespoon avocado oil

Creamy Honey Jalapeno Sauce:

Instructions

For the Homemade Jerk Spice Mix:

  • Combine all ingredients for the spice blend in a bowl. Measure out 2 teaspoons for the sweet potato.

To Marinade the Jerk Chicken Thighs:

  • 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.
  • Let the chicken sit at room temperature for 30 minutes before cooking.

To Cook the Jerk Chicken Thighs and Jerk Sweet Potatoes:

  • Preheat the oven to 350F.
  • Prep the sweet potato. To do so, 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.
  • Brush the bottom of a large roasting pan with the 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.

To Make the Creamy Honey Jalapeno Sauce:

  • Meanwhile, stir together all ingredients for the sauce and keep refrigerated until serving.

To Serve:

  • Serve the chicken and sweet potato hot along with the cool sauce to drizzle on top.

Notes

  • Cashew “Cream”: My recipe for Cashew Cream is on Healthy Sweet Eats; just skip the vanilla and use water or non-dairy “milk” instead of maple syrup. Alternatively, if keeping this paleo isn’t a concern, instead of coconut milk or cashew cream, you can use plain unsweetened yogurt or sour cream thinned out with a splash of water.

Nutrition

Calories: 564kcal | Carbohydrates: 19g | Protein: 33g | Fat: 39g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 542mg | Potassium: 673mg | Fiber: 3g | Sugar: 7g | Vitamin A: 8319IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 2mg