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Hot Mama’s Belize Jerk Chicken

Category: Satisfying Main Courses for Every Occasion

Discover a vibrant bowl featuring smoky Belize-style jerk chicken, golden roasted sweet potatoes, and a zesty avocado salsa. Succulent chicken thighs, marinated in fiery jerk sauce, are grilled for a perfect char. The bowl is completed with caramelized sweet potatoes tossed in smoked paprika, plus a refreshing topping of chunky avocado, cilantro, red onion, and a squeeze of lime. Serve over a base of crisp greens and finish with fresh lime wedges and extra cilantro for a burst of brightness. Each bite offers bold heat, sweet earthiness, and creamy freshness—ideal for a lively, satisfying meal.

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Loura is a chef and she is standing in front of a table full of fruits and vegetables.
Updated on Wed, 04 Jun 2025 16:56:18 GMT
A bowl of food with chicken, potatoes, and limes. Save
A bowl of food with chicken, potatoes, and limes. | recipesfoodyummy.com

This Hot Mamas Belize Jerk Chicken Sweet Potato Bowl is my go-to when I want something bold and deeply satisfying with a fresh kick at the end. The sweet potatoes caramelize in the oven while the spicy jerk chicken gets smoky and crisp on the stove. A scoop of tangy avocado salsa brings it all together for a complete meal bursting with flavor.

When I first whipped this up using a bottle of Hot Mamas Belize Jerk Sauce from a trip to the Caribbean my kitchen smelled amazing for hours The simple salsa on top was my last-minute touch and now my family insists we never skip it

Ingredients

  • Chicken thighs with skin on: provide juicy meat and extra crisp texture Always pick thighs with plump skin and no bruising
  • Jerk sauce: infuses a deep smoky heat I love the Hot Mamas brand for real Caribbean flavor but any favorite will do
  • Olive oil: helps everything roast and brown well Look for extra virgin for the richest flavor
  • Sweet potatoes: add creamy sweetness Try to choose firm sweet potatoes with vibrant orange flesh
  • Smoked paprika: builds that warm smoky depth Spanish paprika gives an extra rich color
  • Red onion: offers the right bite and sharpness Select firm heavy bulbs with shiny skins
  • Avocado: adds creamy coolness Ripe avocados should yield slightly under gentle pressure avoid mushy ones
  • Cilantro: brings a strong fresh herbal note Only use bright green leaves with no yellowing
  • Fresh lime juice: wakes up the whole bowl Squeeze just before serving for max zing
  • Salt: is key for bringing out every layer of flavor Always taste and adjust as you go

Step-by-Step Instructions

Marinate the Chicken:
Rub chicken thighs thoroughly with jerk sauce olive oil and a pinch of salt Ensure every nook is coated and let them sit for at least 20 minutes in the fridge For extra depth make this the night before
Roast the Sweet Potatoes:
Preheat your oven to 400 F Prepare sweet potato cubes in a large bowl with olive oil smoked paprika and salt Toss to coat each piece well Arrange in a single layer on a baking sheet and roast for 25 to 30 minutes Flip halfway through for even caramelization The edges should be golden and the insides fork-tender
Grill or Pan-Sear the Chicken:
Heat a cast iron pan or grill to medium high Once hot lay chicken skin side down Let it cook without flipping for 5 to 6 minutes so the skin gets truly crisp Flip and continue until the juices run clear and the internal temp hits 165 F Let your chicken rest before slicing to keep it juicy
Prepare the Fresh Topping:
Mix chopped red onion diced avocado chopped cilantro and fresh lime juice in a bowl Add a pinch of salt and toss gently so the avocado stays chunky The herbs and citrus should fill the bowl with brightness
Assemble the Bowl:
Layer greens if you like on the bottom Pile one side with roasted sweet potatoes Arrange sliced jerk chicken along the other side letting some crispy skin peek over the edge Spoon the salsa on top Garnish with extra cilantro and lime wedges
A bowl of food with meat and vegetables. Save
A bowl of food with meat and vegetables. | recipesfoodyummy.com

The jerk sauce is my absolute secret weapon here even after many batches it instantly transports me to our warmest family memories of sharing laughter around the kitchen This meal is a regular request after vacations when everyone misses those spicy island flavors

Storage tips

To keep leftovers fresh refrigerate each component chicken sweet potatoes and salsa separately in airtight containers The chicken and potatoes reheat best in a skillet or oven to keep their texture The salsa keeps for a day or two but is best made fresh

Ingredient substitutions

If you do not have Hot Mamas jerk sauce any bottled jerk marinade will do or try your own homemade version Skinless chicken thighs or even chicken breasts work in a pinch Roasted butternut squash can swap in for sweet potatoes if that is what you have on hand

Serving suggestions

Serve over a mix of greens like romaine or shredded cabbage for crunch Top with pickled onions extra avocado or even a fried egg if you like For a bigger group double the recipe and set up a bowl bar so everyone can build their own masterpiece

A taste of the Caribbean

Jerk cooking is a hallmark of Jamaican cuisine layering chilies thyme and spices for deep heat and aromatic complexity Every bite in this bowl gives you that punchy history especially when using a sauce straight from Belize or Jamaica This meal is perfect for both cozy nights and lively gatherings

Recipe FAQs

→ What cut of chicken works best for this dish?

Chicken thighs, especially bone-in or skin-on, remain juicy and flavorful after marinating and grilling.

→ Can I use a store-bought jerk marinade?

Yes, premade jerk sauces or marinades work well, but choose one with bold, authentic flavors for best results.

→ How do you achieve extra crispy chicken skin?

Start cooking the chicken skin-side down in a hot skillet or grill to render fat and reach that desired crispness.

→ Is it possible to substitute sweet potatoes?

Yams or regular potatoes can be used, but sweet potatoes add a balanced sweetness to complement the spicy jerk flavors.

→ What fresh toppings add brightness to the bowl?

Avocado, red onion, cilantro, and lime create a punchy salsa that provides freshness and cools the dish’s heat.

→ Which greens pair well as a base?

Chopped romaine or shredded cabbage delivers crunch and structure beneath the other bowl components.

Hot Mama’s Belize Jerk Chicken

Bold Belize jerk chicken, caramelized sweet potatoes, and fresh avocado salsa unite in a satisfying, flavorful bowl.

Prep Time
20 mins
Cooking Time
40 mins
Total Duration
60 mins
By: Loura

Recipe Type: Main Dishes

Skill Level: Intermediate

Cuisine: Caribbean

Portions Yielded: 2 Serving Size (2 bowls)

Dietary Preferences: Gluten-Free, Dairy-Free

What You'll Need

→ Jerk Chicken

01 2 boneless, skin-on chicken thighs
02 2 tablespoons Belize Jerk Sauce or preferred jerk marinade
03 1 teaspoon olive oil
04 Salt, to taste

→ Roasted Sweet Potatoes

05 2 cups sweet potatoes, peeled and cut into 2 cm cubes
06 1 tablespoon olive oil
07 0.5 teaspoon smoked paprika
08 Salt and black pepper, to taste

→ Fresh Topping

09 0.25 cup red onion, finely chopped
10 1 small avocado, diced
11 2 tablespoons fresh cilantro, chopped
12 Juice of 0.5 lime
13 Salt, to taste

→ To Serve

14 Lime wedges
15 Chopped romaine or shredded cabbage, optional

Steps To Follow

Step 01

Combine chicken thighs with jerk sauce, olive oil, and salt. Massage marinade thoroughly into the meat. Cover and refrigerate for at least 20 minutes, or overnight for intensified flavor.

Step 02

Preheat oven to 200°C. Toss sweet potato cubes with olive oil, smoked paprika, salt, and pepper. Arrange in a single layer on a parchment-lined baking sheet. Roast for 25–30 minutes, turning halfway, until golden and tender.

Step 03

Heat a cast iron skillet or grill over medium-high. Place chicken thighs skin-side down and sear for 5–6 minutes until skin is crisp and charred. Flip and cook another 5–6 minutes or until internal temperature reaches 74°C. Rest briefly, then slice.

Step 04

In a bowl, combine chopped red onion, diced avocado, cilantro, lime juice, and salt. Stir gently to retain a chunky texture.

Step 05

Fill serving bowls with a handful of romaine or cabbage if using. Arrange roasted sweet potatoes and sliced jerk chicken. Spoon the fresh topping over and garnish with lime wedges and additional cilantro.

Notes and Tips

  1. For best flavor, marinate the chicken overnight. Use a meat thermometer to ensure poultry is fully cooked.

Required Equipment

  • Cast iron skillet or grill pan
  • Oven
  • Large mixing bowl
  • Baking sheet
  • Chef's knife
  • Cutting board

Nutritional Info (per serving)

These details are for informational purposes only and shouldn't replace medical advice.
  • Caloric Content: 540
  • Fats: 27 g
  • Carbohydrates: 48 g
  • Proteins: 29 g