Weeknight Recipe #2: Jamaican-Spiced Chicken Thighs

So this recipe is not a ScienceMama original.  It is ripped directly from my favorite cooking magazine Cooking Light.  It's been a standby in our house for a couple of years, though we've had to tone down the heat (i.e. leave out the jalapeno and cut the red pepper by half) to make it toddler friendly...

I wanted to have my own pictures for you, but I had some kind of stomach bug for the last two days.  A photo from the Cooking Light website will have to suffice.

Jamaican Spiced Chicken Thighs

1/4 cup minced red onion

1 Tbsp sugar

2 tsp cider vinegar

2 tsp low-sodium soy sauce

1/2 tsp salt

1/2 tsp allspice

1/2 tsp dried thyme

optional: 1/4 tsp red pepper

optional: 1 Tbsp finely chopped, seeded jalapeno pepper

8 boneless, skinless chicken thighs

3 sweet potatoes, sliced up into french fry-like shapes

olive oil

salt & pepper

broccoli, green beans, salad or other green veggie

Instructions:

Mix together red onion, sugar, spices, cider vinegar, soy sauce, and jalapeno if using.  Put chicken into a ziploc bag and add marinade.  Marinate 20 minutes to overnight (I like to make this up the night before so the marinade really gets up in that chicken's business).  

Preheat oven to 450.  Combine sweet potatoes, 1-2 Tbsp of olive oil and sprinkle with salt and pepper, tossing gently to coat.  Spread sweet potatoes in single layer on a rimmed cookie sheet.  Put sweet potatoes in the oven for about 10 minutes.  Using a spatula, flip the sweet potato "fries" and then return to the oven until crisp on the outside and soft in the middle, about 10 minutes more.

Grill or broil the chicken breasts until done, about 12 minutes.  Plate with sweet potatoes fries and green veggie of choice.