Jerk Chicken with Creamy Garlic Mashed Potatoes

This recipe features succulent jerk chicken, marinated in a blend of traditional Jamaican spices, paired with creamy garlic mashed potatoes for a delightful contrast in flavors and textures. The spicy and aromatic chicken is balanced by the smooth, buttery potatoes, making it a perfect meal for any occasion.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 2 tablespoons jerk seasoning
• 2 tablespoons olive oil
• 1 lime, juiced
• 4 large Yukon Gold potatoes, peeled and cubed
• 4 cloves garlic, minced
• 1/2 cup heavy cream
• 4 tablespoons unsalted butter
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions:

1. In a bowl, combine the jerk seasoning, olive oil, and lime juice. Coat the chicken thighs in the marinade and let sit for at least 1 hour, preferably overnight in the refrigerator.
2. Preheat your grill or oven to 400°F (200°C). If grilling, cook the chicken for about 25-30 minutes, turning occasionally, until the internal temperature reaches 165°F (75°C). If baking, place the chicken on a baking sheet and bake for 35-40 minutes.
3. While the chicken is cooking, place the cubed potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes.
4. Drain the potatoes and return them to the pot. Add the minced garlic, heavy cream, and butter. Mash until smooth and creamy, then season with salt and pepper to taste.
5. Once the chicken is done, let it rest for a few minutes before serving. Serve the jerk chicken alongside the garlic mashed potatoes, garnished with chopped green onions.