Prep 30 mins
Cook 20 mins
This was a contest recipe winner that appeared in Woman's Day of all places. Very good..nice complex but blended flavors.
Chicken with marinade
- 73.94 ml dark brown sugar
- 44.37 ml Dijon mustard
- 29.58 ml hoisin sauce
- 9.85 ml balsamic vinegar
- 118.29 ml fresh lime juice
- 680.38 g boneless skinless chicken breasts (cut in 1-inch cubes)
- 236.59 ml fresh cilantro (chopped)
- 88.74 ml olive oil
- 3 large garlic cloves (minced)
- 1.23 ml salt
- 0.59 ml pepper
- smoky lime sweet potato
- 2 large sweet potatoes (peeled)
- 29.58 ml butter
- 7.39 ml lime juice ((I used 1 Tablespoon)
- 4.92 ml chipotle chile in adobo (chopped)
- 4.92 ml adobo sauce (from can)
- 3.69 ml ground cumin
- 2.46 ml ground lemon zest
- 1.23 ml salt
- 0.59 ml pepper
- Mahogany Marinade: Mix sugar, mustard, hoisin sauce, vinegar, and lime juice in a medium bowl. Remove 6 tablespoons for later use. Place cubed chicken in a Ziploc bag and add the remaining marinade; refrigerate for 20-30 minutes. (If making Smoky Lime Sweet Potatoes, start potatoes at this point; chicken will be ready to skewer and cook when potatoes are completed.).
- Thread chicken on skewers; discard marinade. Grill skewers, basting with reserved marinade near end of cooking time.
- Chimichurri Sauce: Combine cilantro and garlic in food processor. Pulse until chopped. Add oil in a thin stream with food processor running. Pulse in salt and pepper. Set aside.
- To serve: Remove chicken from skewers; drizzle with Chimichurri Sauce. Sweet potatoes can also be drizzled with sauce.
- Cut sweet potatoes into 1/2 inch chunks. Put in a medium saucepan; add water to cover. Bring to a boil, reduce heat, cover and cook 15 minutes or until tender. Reserve 1/4 cup cooking water. Drain potatoes, return to pan, and mash with reserved water. (I only used 2 tablespoons of reserved water.).
- Add remaining ingredients and mash into sweet potatoes.
Outstanding! What a wonderful dinner we had tonight. The chicken was sooo moist and flavorful and the cilantro chimichurri was a fantastic accompaniment. The sweet potatoes were really delicious with the subtle hint of the chipotle chili and adobo sauce. DH was not as fond of the sweet potatoes as I was - too bad, more for me! : ) Will definitely make this dish again and I can't wait to try it out on dinner guests. Made for Zaar Chef Alphabet Soup, February, 2014.
This was just terrific. The only thing that I did differently was to reduce the amount of brown sugar by half and instead of boiling the potatoes, I microwaved them. I really had no idea what smokey lime sweet potatoes were, so I just ignored that. I did all the prep work the day before and so really the only thing i had to do the next day was to broil the chicken and cook the potatoes. The chipotle, lime and cilantro were unexpectedly great with the sweet potatoes! This is going into the keeper file.
Have made is over and over-- really good. I make it on the grill with chicken tenders that I put in the marinade about 4 hours ahead-- All rest of the recipe is the same.