Spicy Jerk Chicken Thighs with Grilled Veggies and Wild Rice

Spicy Coconut Aminos Jerk Sauce
1 Cup Organic Spicy Coconut Aminos

¼ Cup Molasses

½ Cup Vegetable Oil

2 Tablespoons White Vinegar

1 teaspoon Onion Granules

1 teaspoon Garlic Granules

2 teaspoon Smoked Paprika

1 teaspoon Allspice, Ground

1 ½ teaspoon Kosher Salt

1 teaspoon Black Pepper, Ground
½ teaspoon Cumin Ground
½ teaspoon Nutmeg, Ground
½ teaspoon Cinnamon, Ground
1 teaspoon Dried Thyme, Ground

Chicken:

4 Chicken Thighs, Bone-in Skin-On

2 Sweet Potatoes, Large Diced and Par cooked
½ Red Onion, Large Diced

1 Red Bell Pepper, Large Diced
Wild Rice, Fully Cooked to Package Instructions

Make the Spicy Coconut Aminos Jerk Sauce by combining all sauce ingredients. Portion half of the sauce as a marinade. Simmer the other half of the sauce in a saucepan over low heat, stirring often, until thickened (nappe consistency), about 7-10 minutes.
Marinate the chicken thighs with the non-simmered jerk sauce for at least six hours in the refrigerator, up to overnight. Note: Sauce and chicken thighs can also be vacuum-sealed to marinate.
Assemble the sweet potato skewers with alternating pieces of par cooked sweet potato, red onion, and red bell pepper - using pre-soaked wooden skewers.
Grill the chicken and sweet potato skewers on medium high heat until chicken is cooked to an internal temperature of at least 155° and potatoes are fork tender. Brush the chicken and skewers with the thickened jerk sauce while they're cooking.
Serve grilled chicken and sweet potato skewers with wild rice or a starch of your choice.