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Aztec Chicken with Sweet Potato-Corn Mash
Aztec Chicken with Sweet Potato-Corn Mash
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Prep Time:
15 minutes
Cook Time:
57 minutes
Total Time:
272 minutes
Tender chicken marinated in sweet honey, zesty garlic, and spicy ancho, grilled and paired with creamy roasted corn-sweet potato mash.
Ingredients:
  • canola oil
  • 6 tablespoons honey
  • 1 tablespoon ancho chile powder
  • 0.5 tablespoon garlic powder
  • 2 teaspoons Mexican-style hot sauce (such as Cholula®)
  • 6 (8 ounce) bone-in chicken breast halves
  • 5 ears corn
  • 1 tablespoon canola oil, or as needed
  • salt and ground black pepper to taste
  • 2 large sweet potatoes
  • 0.25 cup heavy whipping cream
Instructions:
  • In a bowl, mix together oil, honey, ancho chile powder, garlic, and hot sauce until well combined. Place chicken breasts in a large resealable plastic bag, pour in the marinade, seal the bag, and refrigerate for 3 hours to overnight.
  • Preheat the oven to a toasty 450 degrees F (230 degrees C).
  • Arrange sweet potatoes on a baking sheet and corn in a shallow baking pan. Brush with canola oil, season with salt and pepper, then cover with aluminum foil.
  • Roast sweet potatoes and corn in the oven until corn is browned and sweet potatoes are tender, about 25 minutes for the corn and 45 more minutes for the sweet potatoes.
  • 1. Let the corn and sweet potatoes cool for about 20 minutes until they are easy to handle. Cut the corn kernels off the cobs, then transfer half to a blender. Peel and cube the sweet potatoes, and add them to the blender along with the cream. Puree the mixture until smooth. Transfer the mash to a bowl and stir in the remaining corn. Season with salt and pepper, cover, and keep warm until ready to serve.
  • Prepare the grill by heating it to medium heat and lightly oiling the grate.
  • Place marinated chicken on the hot grill, sizzling with flavor. Grill each side for about 6 minutes until juicy and tender. Ensure it reaches 165 degrees F (74 degrees C) when checked with a thermometer near the bone.
  • Cut the chicken breasts into three equal pieces, then arrange them on a bed of savory sweet potato-corn mash for a delightful presentation.

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