Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
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 plus 1 1/2 teaspoons lime juice, divided |
1 1/2 pounds boneless skinless chicken breast halves, cut in 1-inch cubes |
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, for garnish |
Directions:
1. 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.
2. 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.
3. 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.
4. 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. Garnish with cilantro sprigs.
5. Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
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