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Sweet potato zoodles with jerk chicken
Sweet potato zoodles with jerk chicken
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Prep Time:
60 minutes
Cook Time:
50 minutes
Total Time:
110 minutes
Elevate BBQ chicken drumsticks with homemade jerk sauce by Matt Preston.
Ingredients:
  • 12 chicken drumsticks
  • 60ml (1/4 cup) olive oil
  • 1/2 pineapple, peeled, cut into 1cm-thick small wedges
  • 1 red onion, finely chopped
  • 1 long fresh red chilli, deseeded, finely chopped
  • 1/2 bunch fresh coriander, roots and stems washed and finely chopped, sprigs reserved
  • 1 lime, rind finely grated, juiced
  • 800g sweet potato, cut into noodles using a spiraliser
  • Lime cheeks, extra, to serve
  • 1 small onion, coarsely chopped
  • 3 green shallots, coarsely chopped
  • 2 long fresh red chillies, deseeded with the veins left in, chopped
  • 62.50 ml coarsely chopped fresh coriander
  • 3 garlic cloves, crushed
  • 3cm knob of ginger, peeled, finely grated
  • 32.00 gm brown sugar
  • 3 tsp ground allspice
  • 2 tsp fresh thyme leaves
  • 4.80 gm salt
  • 1 tsp freshly ground black pepper
  • 1.25 gm ground cinnamon
  • 20.00 ml apple cider vinegar
Instructions:
  • In a food processor, combine all ingredients and blend until a smooth, wet paste is achieved for the jerk marinade.
  • Place the chicken drumsticks in a large sealable bag with the marinade, seal, and toss to coat. Refrigerate for at least 30 minutes, or overnight. Play some Gregory Isaacs for added flavor vibes if desired.
  • Preheat a covered barbecue with a grill and flatplate on medium-high heat until it reaches 180C.
  • Take the chicken out of the bag and generously drizzle with 1 tablespoon of oil. Place the chicken on the barbecue grill, close the lid, and adjust the heat to medium. Grill for 40-45 minutes, flipping every 10 minutes, until the chicken is perfectly charred and cooked.
  • Once the chicken has been cooking for 30 minutes, generously drizzle 1 tablespoon of oil over the pineapple. Grill the pineapple on a barbecue for 5 minutes on each side. Then, transfer the chicken and pineapple to a tray, lightly cover with foil, and allow them to rest for 5 minutes.
  • As the pineapple grills, mix onion, chili, coriander roots and stems, lime zest and juice in a bowl. Season to taste.
  • Drizzle the flatplate with the remaining oil and cook the sweet potato noodles on the barbie for 3 minutes until slightly softened but not completely wilted. Transfer to a platter.
  • Layer the sweet potato slices with pineapple and chicken, then generously drizzle the onion mixture on top. Garnish with fresh coriander sprigs and lime cheeks for a burst of flavor. Serve and enjoy!

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