Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri Recipe

Try this fun and flavorful recipe next time you are looking for something new to try for dinner, it’s quick and easy.

June 2005

  • chicken-skewers
    All of the rich flavors in this dish blend together nicely.
    Photo by GettyImages/Tatiana-Volgutova
  • chicken-skewers

Yield: 4 servings

Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri won the grand prize at the National Chicken Cooking Contest.


  • 1 cup chopped cilantro leaves
  • 6 tablespoons extra-virgin olive oil
  • 3 large cloves garlic, minced
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 5 tablespoons dark brown sugar
  • 3 tablespoons Dijon mustard
  • 2 tablespoons bottled hoisin sauce
  • 2 teaspoons balsamic vinegar
  • 1/2 cup plus 1 1/2 teaspoons lime juice, divided
  • 1 1/2 pounds boneless, skinless chicken breast halves, cut into 1-inch cubes
  • 2 large sweet potatoes, peeled and cut into 1/2-inch pieces
  • 2 tablespoons unsalted butter
  • 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


  1. To make Cilantro Chimichurri: In a small bowl, mix together chopped cilantro, olive oil, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper; set aside.
  2. To make Mahogany Sauce: In a 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.
  3. Place sweet potatoes in a heavy saucepan; 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 a colander. Return potatoes to reserved liquid; add butter, chipotle pepper, adobo sauce, remaining lime juice, cumin, lime zest, and remaining salt and pepper. Mash potatoes.
  4. 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.
  5. Divide potatoes among 4 plates; top each with 2 skewers of chicken; drizzle with Cilantro Chimichurri. Garnish with cilantro sprigs.

This recipe originally aired in the June 2005 issue of Heart of the Home.

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