Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimic

Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimic

Ready in 45 minutes

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.

"This has become a family favorite! So unusual a combination but it really works- you have got to try it! Don't worry if you can't get chipottle peppers in UK, I use a chipottle paste by Discovery foods and it works just as well. "

- Foodiefran1

Top-ranked recipe named "Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimic"

4.7 avg, 17 review(s) 92% would make again

Ingredients

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

Original recipe makes 4

Servings  

Preparation

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.

Notes

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

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Calories Per Serving: 557 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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

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This was absolutely fantastic! I love love loved the dimension in taste! I'm an avid cook and for the time put into making this dish, it was amazing and my fiancé LOVED it! Thanks for the share!
awesome13 1 year ago
This has become a family favorite! So unusual a combination but it really works- you have got to try it! Don't worry if you can't get chipottle peppers in UK, I use a chipottle paste by Discovery foods and it works just as well.
Foodiefran1 3 years ago
Instead of using skewers, line a cookie sheet with tin foil (for easy clean up) and throw the chicken pieces on basting them with the Mahogany sauce as needed. Maybe use chicken tenders instead of chuncks of chicken.
literarylass 4 years ago
I'd serve with some crisp green vegetables - It needs the color and texture. Otherwise excellent. Next time I'd also marinate chicken overnight
nerua 5 years ago
loved the smoky sweet flavor. The cilantro chimichuri added a nice contrast to the smoky sweet.
dempservices 6 years ago
This was a pretty good recipe. My husband loved it! Thanks:)
Slack 6 years ago
I grilled them instead of broiling. The meal was fabulous! A unique combination of flavors.
danpit 6 years ago
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 7 years ago
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 7 years ago
This recipe won first prize at the 2005 National Chicken Cooking Contest. Republished with permission from National Chicken Council.
rickc2591 7 years ago
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