Grilled Malibu Chicken with Sweet Potato Fries

I had to make at least one recipe on the grill over Memorial Day Weekend! This meal seriously turned out so amazing. I've never made my own BBQ seasoning before and this one really nailed it. Even if you don't want to make this recipe, the BBQ rub is worth giving a try to dress up your chicken. I apologize for another week of recipes that call for ghee (clarified butter). Ever since I bought some I have been trying to put it to use. Plus, I have also really enjoyed the buttery flavor and totally recommend you giving it a try if you are paleo! Anyways, like I said this meal was delicious. This is a recipe you must try this summer!

Grilled Malibu Chicken
Ingredients:

• 6 boneless/skinless chicken breasts
• BBQ seasoning Rub:
  • 1 Tbsp paprika
  • ½ Tbsp kosher salt
  • ¼ Tbsp mustard powder
  • ½ Tbsp chili powder
  • ½ Tbsp ground cumin
  • ¼ Tbsp black pepper
  • ½ Tbsp garlic powder
  • ¼ Tbsp cayenne
  • ¼ Tbsp onion powder
• 12 slices thin deli ham (​I used Applegate brand)
• 6 slices pineapple
• 1/2 cup pineapple juice (from the can, make sure to check the ingredients for unsweetened. I used Dole Pineapple in 100% juice.)
• 4 Tablespoons ghee or coconut oil
• 1 Tablespoon plain yellow mustard (I use Woodstock Organic Dijon Mustard, found at local grocery store)
• 1 Tablespoon honey
• 2 teaspoons coconut aminos
• 1 teaspoon chili powder

Directions:

1. Slice the chicken breasts in half or pound the thicker parts of the breast to make them more uniform in thickness.
2. Mix the BBQ seasoning rub together. Season both sides of the breast with the rub, cover, and refrigerate for at least one hour.
3. Combine the ghee/coconut oil, pineapple juice, mustard, honey, coconut aminos, and chili powder into a medium mixing bowl and whisk until smooth, then set aside.
4. Prepare your grill at medium-high heat (about 400º).
5. Quickly grill one side of each breast and each pineapple ring over direct heat until they are seared and have nice grill marks, about two minutes. Flip each breast and pineapple, brush with the sauce, and cook another two minutes.
6. Move the chicken to the indirect part of the grill (or a not-so-hot part of your pan) and brush the top of each with the sauce. Top each breast with slice of ham and drizzle the ham with the sauce. Top with a pineapple slice and drizzle yet again with the sauce.
7. Continue cooking with the grill lid down until the internal chicken temperature reaches 160º, about 10 minutes.
8. Serve with additional drizzle of sauce. 

​Original recipe found here

My Roasted Sweet Potatoes
Ingredients:

• 4-6 Sweet Potatoes (Depending on how much you want to make. 5 medium sized sweet potatoes usually gets me 6 oz of sweet potato fries for 6 meals. I think my idea of medium sized is bigger than most though.)
• Olive oil spray
• Sea salt (I actually use Garlic Sea Salt on everything I cook)
• Optional: Cinnamon

Directions:

1. Preheat oven to 425 degrees
2. Skin and cut the sweet potatoes into whatever shape you want. I either do fries, wedges or circles.
3. Spray baking pan with olive oil. Lay down sweet potato fries flat (please do not just dump a pile on the pan).
4. I fill my Misto with olive oil and lightly spray the fries, then add some sea salt (sometimes cinnamon too).
5. Bake for 15-20 minutes. Take out of the oven and move them around or flip them over. Bake for another 15-20 minutes.
6. Keep an eye on them, if they are thin bake for less time, and vice versa. Key is to move them around or flip them over half way through baking them. I usually make mine thicker, so I bake them for at least a total of 40 minutes.