Mahogany Chicken W Chimichurri & Smoky Lime Sweet Potatoes

READY IN: 50mins
Recipe by greysangel

This was a contest recipe winner that appeared in Woman's Day of all places. Very good..nice complex but blended flavors.

Top Review by DailyInspiration

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.

Ingredients Nutrition


  1. 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.).
  2. Thread chicken on skewers; discard marinade. Grill skewers, basting with reserved marinade near end of cooking time.
  3. 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.
  4. To serve: Remove chicken from skewers; drizzle with Chimichurri Sauce. Sweet potatoes can also be drizzled with sauce.
  5. Potatoes:.
  6. 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.).
  7. Add remaining ingredients and mash into sweet potatoes.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a