Hot Mama’s Belize Jerk Chicken (Printable Version)
Bold Belize jerk chicken, caramelized sweet potatoes, and fresh avocado salsa unite in a satisfying, flavorful bowl.
# 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:
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.
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.
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.
04 -
In a bowl, combine chopped red onion, diced avocado, cilantro, lime juice, and salt. Stir gently to retain a chunky texture.
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:
01 -
For best flavor, marinate the chicken overnight. Use a meat thermometer to ensure poultry is fully cooked.