Spicy Coconut Secret Jerk Sauce1 Cup Coconut Secret Spicy Seasoning Sauce
¼ Cup Molasses
½ Cup Vegetable Oil
2 Tablespoons White Vinegar
1 teaspoon Onion Granules
1 teaspoon Garlic Granules
2 teaspoon Smoked Paprika
1 teaspoon Allspice, Ground
1 ½ teaspoon Kosher Salt
1 teaspoon Black Pepper, Ground ½ teaspoon Cumin, Ground ½ teaspoon Nutmeg, Ground ½ teaspoon Cinnamon, Ground 1 teaspoon Dried Thyme, Ground
4 Chicken Thighs, Bone-in Skin-On
2 Sweet Potatoes, Large Diced and Par cooked ½ Red Onion, Large Diced
1 Red Bell Pepper, Large Diced Wild Rice, Fully Cooked to Package Instructions
Make the Spicy Coconut Aminos Jerk Sauce by combining all sauce ingredients. Portion half of the sauce as a marinade. Simmer the other half of the sauce in a saucepan over low heat, stirring often, until thickened (nappe consistency), about 7-10 minutes.
Marinate the chicken thighs with the non-simmered jerk sauce for at least six hours in the refrigerator, up to overnight. Note: Sauce and chicken thighs can also be vacuum-sealed to marinate.
Assemble the sweet potato skewers with alternating pieces of par cooked sweet potato, red onion, and red bell pepper - using pre-soaked wooden skewers.
Grill the chicken and sweet potato skewers on medium high heat until chicken is cooked to an internal temperature of at least 155° and potatoes are fork tender. Brush the chicken and skewers with the thickened jerk sauce while they're cooking.
Serve grilled chicken and sweet potato skewers with wild rice or a starch of your choice.
Recipe created by Coconut Secret Chef, Rosalyn Darling.
“The spiciness from the Spicy Coconut Secret Coconut Aminos was just the right amount of heat and saltiness. I didn't need to use any cayenne, red chili flake, or scotch bonnet pepper in my jerk sauce. Plus, I didn't need to add any additional salt to the sauce. The Spicy Coconut Secret was perfect for this application.”