Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri

Recipe courtesy 46th National Chicken Cooking Contest and Camilla Saulsbury, Bloomington, Indiana, 1st Place

Show: Food Network ChallengeEpisode: Challenge: $100,000 Chicken Challenge

Rated: 4 stars out of 5Rate itRead users' reviews (55)

RECIPE
COMMENTS & REVIEWS(55)

Cook Time:
25 min
Level:
Easy
Yield:
4

Times:

Prep: 25 min
Inactive Prep: --
Cook: 25 min
Total:: 50 min

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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

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.

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.

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.

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.

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Comments & Reviews

recipe Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri
Cathie Humble, TX 08-10-2009
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Love This Recipe!
Rated: 5 stars out of 5

My husband watched the contest where this won back in 2005 and tried it back then and thought it was pretty good. I had... forgotten about it and ran across the recipe this weekend during some cleaning. After making it again, I can't believe how great all the flavors are. If you try it once and are not sure, try it again. I will definately make this a regular on my menu now! We even had the sweet potatoes with grilled steak and it was just fabulous.Read more
recipe Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri
sandra Louisburg, NC 07-02-2009
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Wonderful
Rated: 5 stars out of 5

Yum! This recipe deserves to be served during the week and to special company. It is delicious!! It is fresh, spicy, mild... and wholesome! I used fresh parsley in the chimichurri sauce instead of cilantro. (My husband does not like cilantro.) Don't forget to drizzle this sauce on the plated chicken and sweet potatoes. It adds another wonderful layer of texture, freshness, and taste. I live in the country in North Carolina so I had a little bit of hard time finding the chipotle pepper in adobo sauce. I found it in the Hispanic section of the grocery store. The ingrediients in this dish are well worth the shopping time. Read more
recipe Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri
Dana New Orleans, LA 06-30-2009
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Delicious!
Rated: 5 stars out of 5

The only thing that I did differently was I baked the chicken in the marinade. I did not broil it. The chicken came out... perfect. I thought the sauce was a little sweet for me so I did not want the chicken to have that sweet of a crust. Also, the saltiness of the chimichurri ontop the chicken balanced the sweet flavor. Me and my husband do not like sweet potatoes either but these were delicious. I love the smoky lime flavor!!! I will definitely be making this recipe again, however I will halve the amount of sugar in the sauce.Read more
recipe Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri
Pattye Fountain Valley, CA 04-24-2009
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Excellent
Rated: 5 stars out of 5

It took me awhile before I tried this recipe. We decided to put the chicken on the Barbecue and I doubled the amount of... sauce. We thought the recipe was AWESOME. We have 2 very picky eaters ages 6 and 8 and they enjoyed it. The only thing with this recipe is that you should eat the chicken with the potatoes. If you try to eat those smoky potatoes by themselves they are way to smoky.Read more
recipe Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri
Carol Canoga Park, CA 01-25-2009
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Our favorite dinner now
Rated: 5 stars out of 5

Couldn't wait to try it - and it was fantastic- I made no changes at all to the recipe. The flavors are wonderful!! Made it... for a dinner party- everyone loved it - although a few people don't care for cilantro- so, they just didn't put the sauce on the chicken. It also warms up nicely. So quick and easy. When I ask my husband if he wants steak or this recipe- he always vies for this. Read more
recipe Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri
Kathy Fentress, TX 01-22-2009
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Quick, Simple and Delicious!
Rated: 5 stars out of 5

What a great recipe! I did tweak it a bit: added oregno to the fish topping as well as balsamic vinegar to coat with the... olive oil. I cut out the extra lime juice in the sauce and used honey in place of the brown sugar. Cooked tuna for 3 minutes each side for rare.Read more