Jerk Chicken with
Black Bean Sweet Potato Hash

 

Spring has finally arrived in Chicago. While “she” might think of it as being fashionably late, I think she was down right rude! I mean, come on! Two months late? Spring, you have some explaining to do.

And then, like the party girl that she is, she has up and left us, and we are hit in the face with Summer. Whatever. I’m glad she left the party–and took Winter with her!

Yeah, Summer! I want to party with you! And party hard we have–so many great rides this week. Sunshine and blue skies and the smell of lilacs and fresh cut grass. And with summer comes summer food and grilling!

So what if we don’t technically have a grill. I had one and loved  it. Charcoal of course–it tastes better. But when I moved to the city, I knew that my new apartment would not allow it. It’s one of the downsides to our otherwise pretty fantastic space. So we make due with the broiler and a grill plate.

I made this meal with things that we already had on hand and it was so fast and so good! For more carbs (post long ride or run), you can  toss the hash with some brown rice.

Of course, to make this the ultimate summer grilling meal, crack open a pop or two. The act of grilling isn’t complete without out a frosty beverage.

Jerk Chicken with Black Bean Sweet Potato Hash

Gather
For the rub:
1 Tbsp. onion powder
1 Tbsp. light brown sugar
1 Tbsp. ground thyme
1 and 1/2 tsp. ground allspice
1 tsp. salt
1 tsp. fresh ground pepper
1/2 tsp. ground nutmeg
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. cayenne pepper
 
For the hash:
2 medium sweet potatoes, peeled and diced
1 can black beans, drained and rinsed
3 green onions, diced
1 tsp. dried thyme leaves 
1 lime, grate the zest, juice the rest
coconut oil
salt and pepper
 
3-4 chicken leg quarters
chopped cilantro (optional)
lime wedges (optional)
 

Method

In a large bowl, mix all the jerk rub ingredients and set aside. Prep the chicken by rinsing the pieces under cold water, then pat dry with paper towels. Place one leg quarter in the bowl at a time and turn over to coat, shaking off any excess. Continue with the rest of the chicken.

Heat grill to medium-high heat, and place the chicken over indirect heat. (The brown sugar in the the rub can cause the skin to blacken quickly – watch this.) Cook until meat reaches 180 degrees, and juices run clear.

While chicken is cooking, prepare the hash. Heat a coconut oil in a skillet over medium high heat. Add sweet potatoes and sautee until easily pierced with a fork, about 5-7 minutes. Add thyme, black beans, and onions and cook another 2 minutes, or until heated through. Remove pan from heat, and stir in lime juice and zest. Season to taste with salt and pepper.

Plate hash and place chicken on top. Garnish with fresh cilantro and lime wedges. For more carbs, mix the hash with brown rice. (Tip:  For to add great flavor and texture to your rice, cook it in a 1:1 combination of chicken stock and light coconut milk.)