Ingredients
- 1.25 pound(s) boneless, skinless chicken breasts
- 1 teaspoon(s) brown sugar
- 1 teaspoon(s) chili powder
- 1 teaspoon(s) salt
- 0.5 teaspoon(s) black pepper
- 0.25 teaspoon(s) cayenne pepper
- 2 tablespoon(s) olive oil
- Sauce
- 2 cup(s) fresh cilantro leaves
- 0.5 cup(s) fresh parsely leaves
- 0.25 cup(s) dry roasted peanuts
- 0.25 cup(s) fresh lime juice
- 2 cloves garlic
- 0.5 cup(s) olive oil
- 1 pinch(es) kosher salt to taste
- Side dish
- 2 pound(s) peeled sweet potato chunks
- 1 banana
- 2 tablespoon(s) honey
- 2 tablespoon(s) jalapenos, seeded and minced or chopped
- 0.25 cup(s) fresh orange juice
Preparation
Step 1
1.
CILANTRO PESTO DIPPING SAUCE
2.
Process cilantro, parsely, peanuts, lime juice, and garlic in food processor until minced. Add oil and blend til smooth,then season with salt as required. This takes a few minutes to assemble and blend but can be done while the other parts are cooking.
3.
4.
CHICKEN SKEWERS
5.
Cut the chicken into twenty 1 - 1 1/2 inch chunks. Combine brown sugar and seasonings in a bowl, add chicken pieces and toss to coat. Thread 5 pieces each on 4 skewers (if wooden, soak skewers for 30 mins before using). Place on the grill until done, and serve with the cilantro pesto dipping sauce on the side, and banana-sweet potato mash side dish.
6.
7.
BANANA-SWEET POTATO MASH
8.
Boil sweet potatoes until tender, about 15 minutes. Drain, return to pan to dry out for a couple of minutes over medium heat. Turn off heat, add remaining ingredients and mash to desired consistency. Season with salt and pepper. (I thought the recipe would not need the honey but it does add a deeper note.)