​Paleo Jamaican Jerk Chicken over Cauli "Fried" Rice

A friend shared this Jamaican Jerk Chicken recipe with me a while ago and I forgot how awesome it is! This recipe always has a lot of extra marinade too, so this time I saved the extra to make more chicken with later this week. I paired this jerk chicken with the cauliflower "fried" rice recipe that I have posted before and it seriously makes for a delicious meal. This is definitely a grill recipe worth trying this summer! Also, I never add serrano peppers and only use 2 habanero peppers because I am nervous it will be too hot for me. So if anyone tries this out with more peppers let me know how it turns out!

Paleo Jamaican Jerk Chicken
Ingredients:

• 1 1/2 pounds boneless, skinless chicken breasts

Marinade:

• 8 green onion, chopped
• 1-4 habanero peppers (depending on how hot you like it, remove seeds for less heat)
• 1-2 serrano peppers (depending on how hot you like it, remove seeds for less heat)
• 2 kiwis, peeled
• 1 small yellow onion, quartered
• 3 cloves garlic, crushed
• 1/2 cup coconut aminos (I use Bragg Liquid Aminos)
• 1/2 cup apple cider vinegar
• 1/3 cup olive oil
• 3 Tbsp. fresh thyme
• 2 Tbsp. raw honey
• 1/4 cup fresh squeezed orange juice
• 2 Tbsp. fresh squeezed lime juice
• 1/2 tsp. sea salt
• 1/2 tsp. ground black pepper
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground allspice
• 1/4 tsp. ground cloves

Directions:

1. Combine all marinade ingredients in a blender and mix for about 30 seconds.
2. Place the chicken in the plastic bag and pour in half of the marinade, reserving the other half for basting and dipping. Let marinade for 2 hours or more.
3. Remove chicken from marinade and let rest on a plate for about 30 minutes to bring to room temperature.
4. Heat the remaining half of the marinade in a small saucepan over low heat for about 20 minutes. Place half in a small bowl for basting during grilling  and reserve the other half to serve for dipping sauce at the table.
5. Grill chicken for about 8 minutes, basting with marinade about halfway through.
6. Let chicken rest for about 5 minutes before serving.

Original recipe found here 

Best Cauliflower Rice Dish Ever
Ingredients:

• 1 head cauliflower, grated
• 1 package, shittake mushrooms
• 6 green onions
• 2 shallots, minced
• 1 tsp fresh ginger, minced
• 1tbs garlic
• 3 Tbsp coconut aminos (I use Bragg Liquid Aminos)
• 3 eggs
• Sesame oil
• Meat of choice (I used the jerk chicken)

Directions:

1. Grate the cauliflower using a food processor (or if you have time and the patience of a saint, a box grater).
2. Prep the veggies (slice the green onions and mushrooms thinly and mince the shallot/ginger).
3. Heat a large skillet/wok to high heat. Add a spoonful or two of sesame oil. Saute the mushrooms, shallot, ginger and garlic for ~3 min or until they begin to soften, stirring often.
4. Add meat to the wok, and cook, stirring frequently for 3–4 minutes, or until the meat is mostly cooked. (Since I paired this with the paleo jerk chicken, I did not add meat to the wok and just skipped to the next step).
5. Add the cauliflower, green onions and coconut aminos. Saute for ~5 min.
6. Push the veggies to the side of the skillet and create a well. Crack the eggs into the well and scramble (yes, kind of like you’d do with fried rice). Stir everything to combine.
7. Top with a meat of your choice.