Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimic

4 Servings
90% would make this recipe for Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimic again.

This recipe won first place in the 2005 National Chicken Cooking Contest. The judges praised the dish for its excellent balance of spicy seasoning with the mild flavor of chicken breast. Mahogany refers to the dark glaze, based on brown sugar and hoisin sauce. Republished with permission, National Chicken Counil.

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Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimic Ingredients

1 1/2 pounds boneless skinless chicken breast halves, cut in 1-inch cubes	1 teaspoon adobo sauce (from canned chipotle)
1 cup chopped cilantro leaves	3/4 teaspoon ground cumin
3 large cloves garlic minced	1/2 teaspoon lime zest
1/2 teaspoon salt divided	cilantro sprigs
1/4 teaspoon pepper divided	2 tablespoon Hoisin sauce
2 teaspoons balsamic vinegar	5 tablespoon Dark brown sugar
1/2 cup plus 1 1/2 teaspoons lime juice divided	3 tablespoon Dijon mustard
2 large sweet potatoes peeled and cut in 1/2 inch pieces	6 tablespoon Olive oil
1 teaspoon chopped canned chipotle pepper	2 tablespoon Unsalted butter

Instructions for Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimic

In 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. In heavy saucepan, place sweet potatoes 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. Thread chicken on 8 bamboo skewers that have been soaked in water. 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.

Main Ingredient: ChickenCuisine: American

Ingredient Insight - look inside this recipe

Main Dish Broil Spring Summer American Chicken Dinner

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loved the smoky sweet flavor. The cilantro chimichuri added a nice contrast to the smoky sweet.

dempservices
on Mar 17 2008 8:00PM

Total Time: 0:50
Active time: 0:30

This was a pretty good recipe. My husband loved it! Thanks:)

Slack
on Feb 1 2008 1:45PM

I grilled them instead of broiling. The meal was fabulous! A unique combination of flavors.

danpit
on May 8 2007 4:37AM

Total Time: 1:30
Active time: 0:40

There are some steps omitted from this recipe, it didn't make sense. The instructions call for some ingredients that aren't on the list, such as butter and olive oil. It is unclear how much to use. Also, for the work involved, the taste just wasn't worth it, and I typically don't mind high maintenance recipes.

hotflashgame
on Mar 20 2007 9:27AM

Not a real fan of sweet potatoes but this makes them very enjoyable. just the right amount of heat and the hint of lime puts this over the top. Will certainly put this in my regular menu

Pelican73
on Jan 11 2007 7:05PM

Total Time: 1:30
Active time: 0:00

This recipe won first prize at the 2005 National Chicken Cooking Contest. Republished with permission from National Chicken Council.

rickc2591
on Jul 2 2006 12:28PM

Fantastic. The sweet potatoes were almost too much. Recommend a smaller portion but would certainly make both again for guests

CucinaMaule
on Apr 5 2006 8:40PM

[I made edits to this recipe.]

admin
on Mar 12 2006 10:32PM

This turned out great! My picky boyfriend even gave it a 10! BTW, you need 6 tablespoons of olive oil and 2 tablespoons of unsalted butter (not in ingredient list...I looked it up elsewhere on the net).

zyq999
on Mar 12 2006 3:33PM

RitaJohnson
on Nov 25 2005 7:23AM

[I made edits to this recipe.]

admin
on May 27 2005 11:02AM

How much brown sugar, mustard and hoisin sauce?

pcoffey2005
on May 27 2005 8:59AM

This recipe won first prize at the 2005 National Chicken Cooking Contest. Republished with permission from National Chicken Council. [I posted this recipe.]

admin
on May 27 2005 12:19AM