When the weather is nice, grilling always seems to be the greatest and most enticing way to get dinner on the table. You can sit outside and hang out with friends and family all while dinner is cooking away. Not to mention how jealous it makes your neighbors when the wonderful smell of the grill goes wafting over the fence.
We decided to use Jamaican jerk seasoning on our chicken because my mother-in-law gave us some wonderful Mississippi sweet potatoes and sweet potatoes compliment jerk seasoning very well.
Needless to say, this was delicious. It was a perfect way to end our trip to Sarasota, Florida. If you ever feel like a Hawaiian vacation but would rather stay state side… check if out. Siesta Key is AMAZING!! Thanks for everything mom and dad! We miss y’all already!
Jamaican Jerk Chicken
Time: 50 minutes
4 chicken breasts
1/3 c. Jamaican jerk dry seasoning
2 tbsp. olive oil
Preheat both sides of the grill to medium high heat. Brush olive oil on both sides of chicken breasts. Sprinkle generously with jerk seasoning. Put chicken on the grill.
Half way through grilling, turn off one side of the grill and move chicken over to that side. Continue grilling over indirect heat until no longer pink inside. Yum!
Roasted Sweet Potatoes
Time: 45 minutes
3 medium sweet potatoes
1/4 c. olive oil
1 tbsp. Jamaican jerk seasoning
1 tsp. chili powder
Preheat oven to 425°. Peel and cube sweet potatoes. In a zip-loc bag, combine potatoes, olive oil, and seasonings. Shake until potatoes are covered in oil and spice mixture. Pour potatoes onto a baking sheet and bake for 45 minutes, turning once. Yum!
– We used Capt. Rodney’s dipping sauce with our chicken. It tastes like a spicy version of honey.
– As a rule of thumb, I usually use one less potato than people I’m feeding, if they are a decent size.