Grilled Caribbean Chicken in a Foil Wrap

Ingredients:

• 2 green onions, roots trimmed
• 1 small bunch cilantro, tender stems removed from leaves
• 1 tbsp jerk seasoning
• 1 small clove of garlic
• Grated zest and juice of 1 lime
• 1/4 cup extra-virgin olive oil
• 700 g skinless and boneless chicken thighs, cut into 5-7 cm pieces.
• 700 g white sweet potato, cut into 0.5 cm thick circles.
• 6 radishes
• Half a small pineapple
• Hot habanero sauce, to taste

Preparation:

1. Preheat grill to medium-high heat. In a food processor, combine green onions, cilantro stems, jerk seasoning, garlic, lime zest, and 2 tablespoons olive oil. Pulse several times, scraping down the sides of the bowl, until a coarse paste forms. In a medium bowl, combine the chicken and pasta.
2. Prepare four sheets of foil, 16-18 inches long. Evenly distribute the sweet potato slices and drizzle with the remaining 2 tablespoons of olive oil. Season with salt and black pepper and toss well. Scoop the sweet potato into the center of the foil and place the chicken on top. Bring the two short sides of the foil together and fold them twice to seal; fold the remaining sides to form a parcel.
3. Grill the parcels, turning once, until the chicken and sweet potato are cooked through and lightly browned, about 20 minutes.
4. Meanwhile, prepare the salsa.:
   
   Coarsely chop the cilantro leaves and radish; transfer to a medium bowl. Peel, core, and cut the pineapple into chunks; add to the bowl. Add lime juice, a few drops of hot sauce, and a pinch each of salt and black pepper; toss thoroughly.
5. Carefully open the packages. Spoon the pineapple salsa over the chicken.
   
   Note
   
   The sweet potato slices should not be too thick, otherwise they will not cook through when the chicken is done.