- canola oil
- 1/4 cup honey
- 2 tablespoons honey
- 1 tablespoon ancho chile powder
- 1/2 tablespoon garlic powder
- 2 teaspoons Mexican-style hot sauce (such as Cholula®)
- 6 (8 ounce) bone-in chicken breast halves
- Sweet Potato-Corn Mash:
- 5 ears corn
- 1 tablespoon canola oil, or as needed
- salt and ground black pepper to taste
- 2 large sweet potatoes
- 1/4 cup heavy whipping cream
- Combine oil, honey, ancho chile powder, garlic, and hot sauce in a bowl; whisk together. Place chicken breasts in a large resealable plastic bag; pour in marinade and close bag. Marinate in refrigerator, 3 hours to overnight.
- Preheat oven to 450 degrees F (230 degrees C).
- Place sweet potatoes on a baking sheet. Place corn in a shallow baking pan. Brush with canola oil; season with salt and pepper. Cover pan with aluminum foil.
- Bake in the preheated oven until corn is roasted and brown, about 25 minutes. Continue baking until sweet potatoes are tender, about 45 minutes more.
- Allow corn and sweet potatoes to cool until easy to handle, about 20 minutes. Cut kernels from ears of corn; transfer half to a blender. Peel and cube sweet potatoes; add to the blender. Add cream; puree. Transfer mash to a bowl; stir in the remaining corn. Season with salt and pepper. Cover and keep warm.
- Preheat grill for medium heat and lightly oil the grate.
- Remove chicken from bag and place on preheated grill; discard remaining marinade. Cook until no longer pink at the bone and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Cut chicken breasts into 3 equal pieces; serve on top of sweet potato-corn mash.
05/21/2019
recipepes.com
aztec chicken with sweet potato-corn mash, recipe
PT15M
PT1H
5
455 calories
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