Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimic

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.

Ingredients

1 1/2 pounds boneless skinless chicken breast halves, cut in 1-inch cubes
1 cup chopped cilantro leaves

3 large cloves garlic minced
1/2 teaspoon salt divided
1/4 teaspoon pepper divided
2 teaspoons balsamic vinegar
1/2 cup plus 1 1/2 teaspoons lime juice divided
2 large sweet potatoes peeled and cut in 1/2 inch pieces

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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

Directions

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.

Makes 4 servings