"Jamaican Jerk Chicken Kebobs" with Sweet Potato Fries

Now I love food so much, all kinds of food. Basically everything except for Jello. So when I tell you that if I could only live on 1 food for the rest of my life that it would be sweet potato fries, that is a pretty bold statement. But I’m serious, I’m just obsessed with sweet potatoes and baking them like fries is just to die for. In a way it’s a shame for whatever other food I pair with them because I just rush through that so I can get to and enjoy the fries and definitely don’t pay whatever else is on the plate the respect it deserves.
That being said, as a side-kick to my heavenly fries I made “Jamaican Jerk” Chicken from the Good Housekeeping cookbook. It was a pretty good recipe, I enjoyed eating it but it was nothing to die for, especially when compared with my sweet potatoes.
Like all the recipes in this book, it was so simple to make. The marinade was made by blending together: oil, rice wine vinegar, worceshire (spelling eekk!) sauce, ginger, green onion, poblano pepper (*calls for jalapeno but my mom doesn’t like too spicy), thyme and allspice.
I marinated the chicken, then stuck it on kebobs with red peppers and stuck it under the broiler.

It was fun to play with flavors that I don’t use very often and the chicken came out incredibly moist. I think I would give it 3 stars, it was good but not fantastic. I would definitely eat it again but would not break my “no repeating a recipe this summer” rule for it.
Sweet Potato Fries on the other hand—those you WILL see again. Soon, I’m sure.
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