About the Recipe
Get ready to wow your family with your culinary skill! This recipe is a fun flavorful change up to your weekly chicken.
3/4 cup ketchup
1 tbs olive oil
1/2 red bell pepper chopped
1 pinch of salt
1/4 tsp black pepper
2 tbs chopped cilantro
1 med lime cut into quarters
3 tbs lime juice
2 tbs fresh ginger chopped
1 tbs Jamaican jerk seasoning
1 whole habanero chili pepper, stem removed
2 medium sweet potatoes, peeled and spirilized
2 medium garlic cloves thinly sliced
8 whole boneless skinless chicken thighs
4 medium green onions chopped
Combine the ketchup, green onions, lime juice, ginger, jerk seasoning, and habanero pepper in a food processor or blender until smooth. Set asside 1/3 cup for basting. Place remainder of marinade in a zip lock freezer bag. Litely salt and pepper chicken to taste and place in the bag witht the marinade. Shake and mix well until chicken is completely covered. Refrigerate chicken for at least 1 hour to up to 1 day.
Grill Chicken basting with reserved marinade occasionally until cooked through.
Meanwhile in a non stick pan, heat the oil over medium heat. Add garlic and cook until fragrant ( about 30 seconds). Add zoodles, bell pepper, salt and pepper. Cook without stiring for about 2 min. Add 3 tablespoons of water and continue to cook shaking the pan now and then until zoodles start to soften. Do not stir too much or overcook. They should not be totally soft.
Divide the sweet potatoes into 4 large bowls. Place chicken on top, sprinkle with cilantro and serve with lime wedges.