Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri

Name: Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: South American, Latin American
Ingredients: 1 teaspoon adobo sauce (from canned chipotle); 2 teaspoons balsamic vinegar; 1 teaspoon chopped canned chipotle pepper; 1 sprig Cilantro , for garnish; 237 milliliters chopped cilantro leaves; 5 Tbsps dark brown sugar; 3 Tbsps Dijon mustard; 3 large cloves garlic, minced; 1 teaspoons ground cumin; 2 Tbsps bottled hoisin sauce; 118 milliliters lime juice, divided; 1 teaspoons lime zest; 6 Tbsps extra-virgin olive oil; 0 teaspoons pepper, divided; 1 teaspoons salt, divided; 680 grams boneless skinless chicken breast halves, cut in 1-inch cubes; 2 larges sweet potatoes, peeled and cut in 1/2-inch pieces; 2 Tbsps unsalted butter

Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri is a gluten free main course. One portion of this dish contains roughly 38g of protein, 32g of fat, and a total of 587 calories. This recipe serves 4. Head to the store and pick up bottled hoisin sauce, cilantro leaves, olive oil, and a few other things to make it today. To use up the dark brown sugar you could follow this main course with the Brown Butter Brown Sugar Cookies as a dessert. From preparation to the plate, this recipe takes approximately 50 minutes.

Instructions

In a small bowl, mix together chopped cilantro, olive oil, minced garlic, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper; set aside.

Ingredients you will need

Minced Garlic

Olive Oil

Cilantro

Pepper

Salt

Equipment you will use

Bowl

In medium bowl, mix together brown sugar, mustard, hoisin sauce and vinegar. Reserve 2/3 of this mixture. To remainder, add 1/2 cup lime juice and stir in chicken; cover and refrigerate.

Ingredients you will need

Hoisin Sauce

Brown Sugar

Lime Juice

Whole Chicken

Mustard

Vinegar

Equipment you will use

Bowl

Place sweet potatoes in a heavy saucepan and cover with boiling water. Cook, covered, over medium-high heat until tender, about 15 minutes. Reserve 1/4 cup cooking liquid, then drain potatoes in colander. Return potatoes to reserved cooking water and add butter, chipotle pepper, adobo sauce, remaining 1 1/2 teaspoons lime juice, cumin, lime zest, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Mash potatoes.

Ingredients you will need

Chipotle Chiles

Sweet Potato

Adobo Sauce

Lime Juice

Lime Zest

Potato

Butter

Pepper

Cumin

Water

Salt

Equipment you will use

Colander

Sauce Pan

Preheat the broiler. Thread chicken on 8 bamboo skewers that have been soaked in water for 30 minutes. Broil about 6 inches from heat, basting with reserved mahogany sauce until done, about 8 minutes. To serve, divide potatoes among 4 plates; top each with 2 skewers of chicken and drizzle with cilantro chimichurri sauce.

Ingredients you will need

Sauce