Grilled Caribbean Chicken in a Foil Wrap

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 704, total fat 42 G., saturated fats 10 G., proteins 32 G., carbohydrates 51 G., fiber 8 G., cholesterol 167 mg, sodium 1143 mg, sugar 16 G.

Delight your guests with a delicious Caribbean dish, cooked in individual grilled wraps. The chicken is marinated in a spicy jerk seasoning paste, placed on foil with sweet potato slices, and baked. Invite your guests to open their own wraps and savor the delicious aroma. Serve the chicken with fresh pineapple salsa.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 green onions, roots trimmed
1 small bunch cilantro, tender stems removed from leaves
1 tbsp jerk seasoning
1 small clove of garlic
Grated zest and juice of 1 lime
1/4 cup extra-virgin olive oil
700 g skinless and boneless chicken thighs, cut into 5-7 cm pieces.
700 g white sweet potato, cut into 0.5 cm thick circles.
6 radishes
Half a small pineapple
Hot habanero sauce, to taste

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken thighs, sweet potato, radish, Pineapple, green onions, cilantro, lime zest, jerk seasoning, chili sauce

Cooking the dish according to the recipe:

Preheat grill to medium-high heat. In a food processor, combine green onions, cilantro stems, jerk seasoning, garlic, lime zest, and 2 tablespoons olive oil. Pulse several times, scraping down the sides of the bowl, until a coarse paste forms. In a medium bowl, combine the chicken and pasta.
Prepare four sheets of foil, 16-18 inches long. Evenly distribute the sweet potato slices and drizzle with the remaining 2 tablespoons of olive oil. Season with salt and black pepper and toss well. Scoop the sweet potato into the center of the foil and place the chicken on top. Bring the two short sides of the foil together and fold them twice to seal; fold the remaining sides to form a parcel.

Grill the parcels, turning once, until the chicken and sweet potato are cooked through and lightly browned, about 20 minutes.
Meanwhile, prepare the salsa.:

Coarsely chop the cilantro leaves and radish; transfer to a medium bowl. Peel, core, and cut the pineapple into chunks; add to the bowl. Add lime juice, a few drops of hot sauce, and a pinch each of salt and black pepper; toss thoroughly.
Carefully open the packages. Spoon the pineapple salsa over the chicken.

Note

The sweet potato slices should not be too thick, otherwise they will not cook through when the chicken is done.