Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri

By á-7894

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

Preparation

Step 1

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.