Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri

Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri
Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    pounds boneless, skinless chicken breast halves, cut in 1-inch cubes

  • 1

    cup chopped cilantro leaves

  • 6

    tablespoons extra-virgin olive oil

  • 3

    large cloves garlic, minced

  • 1/2

    teaspoon salt, divided

  • 1/4

    teaspoon pepper, divided

  • 5

    tablespoons dark brown sugar

  • 3

    tablespoons Dijon mustard

  • 2

    tablespoons bottled hoisin sauce

  • 2

    teaspoons balsamic vinegar

  • 1/2

    cup lime juice plus 1/2 teaspoons lime juice, divided

  • 2

    large sweet potatoes, peeled and cut in 1/2-inch pieces

  • 2

    tablespoons unsalted butter

  • 1

    teaspoon chopped canned chipotle pepper

  • 1

    teaspoon adobo sauce (from canned chipotle)

  • 3/4

    teaspoon ground cumin

  • 1/2

    teaspoon lime zest

  • Cilantro sprigs

Directions

Cilantro chimichurri sauce: In small bowl, mix together chopped cilantro, olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper; set aside. Mahogany sauce: In medium bowl, mix together brown sugar, mustard, hoisin sauce and vinegar. Reserve two-thirds of mixture. To remainder, add 1/2 cup lime juice and stir in chicken; cover and refrigerate. Place sweet potatoes in a heavy saucepan and cover with boiling water. Cook, covered, over medium-high heat until tender, about 15 minutes. Reserve ¼ cup cooking liquid, then drain potatoes in colander. Return potatoes to reserved cooking water and add butter, chipotle pepper, adobo sauce, and remaining 1½ teaspoons lime juice, cumin, lime zest, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Mash potatoes. Thread chicken on eight bamboo skewers that have been soaked in water. Broil about 6 inches from heat, basting with reserved mahogany sauce until done, about eight minutes. To serve, divide potatoes among four plates; top each with two skewers of chicken and drizzle with cilantro chimichurri sauce. Garnish with cilantro sprigs.

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