How’s that for a title!?
A few years ago, this recipe won first place in a Food Network Chicken Dish contest.  The grand prize was $100,000 and at that time, it was featured in their magazine with the other award winners.
I am always looking for new chicken recipes, and because this recipe won first place, I pretty much knew it had to be good.  What I was not prepared for was HOW GOOD it is. 
Since then, I have probably made it a dozen times.  It is hands-down my husband’s favorite chicken dish, and now my boys love it too.  I love the smoky lime sweet potatoes–what a new and delicious way to enjoy sweet potatoes, which you can get in plenty right now!   I hope you’ll give this recipe a try.

Chicken and Marinade:

  • 5 tablespoons dark brown sugar
  • 3 tablespoons Dijon mustard
  • 2 tablespoons hoisin sauce
  • 2 teaspoons balsamic vinegar
  • 1/2 cup fresh lime juice
  • 1 1/2 lbs boneless skinless chicken breasts (cut in 1-inch cubes) *
*TIP: it’s even easier to use chicken tenderloins, with one to two pieces threaded onto each skewer



Chimicurri Sauce

  • 1 cup fresh cilantro (chopped)
  • 6 tablespoons olive oil
  • 3 large garlic cloves (minced)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Whisk together into a small bowl and let sit until meal is ready to serve.

 

Smoky Lime Sweet Potatoes

  • 2 large sweet potatoes (peeled)
  • 2 tablespoons butter
  • zest from one lime
  • 1 1/2 teaspoons lime juice
  • 1 teaspoon chipotle chile in adobo (chopped)
  • 1 teaspoon adobo sauce (from can)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper


Directions:


Mahogany Chicken:

  1. Mix sugar, mustard, hoisin sauce, vinegar, in a medium bowl. Remove 5 tablespoons for later use as a basting sauce. Add lime juice to remaining marinade mix and place cubed chicken in a Ziploc bag with the marinade; refrigerate for 20-30 minutes (or longer if needed). 
    {Start Sweet Potatoes now}
  2. Thread chicken on skewers; discard marinade. Use half the basting sauce to baste the chicken on one side only.  Grill or broil skewers, approximately 4 minutes on each side, turning once to baste with reserved marinade near end of cooking time.

 
Smoky Lime Sweet Potatoes:
  1. Cut sweet potatoes into 1/2 inch chunks. Put in a medium saucepan; add water to cover. Bring to a boil, reduce heat, cover and cook 15 minutes or until tender. Reserve 1/4 cup cooking water. Drain potatoes, return to pan, and mash with reserved water.
  2. Add remaining ingredients and mash into sweet potatoes.


To serve:
Remove chicken from skewers if desired (I don’t).  Plate with Smoky Sweet Potatoes and drizzle everything with Chimichurri Sauce.
 
Enjoy!