Recipe of the Month: Mahogany Broiled Chicken


Mahogany Broiled Chicken

With smoky lime sweet potatoes and cilantro chimichurri

mahogany broiled chicken with smoky lime sweet potatoes and cilantro chimichurri



  • 1 ½ pounds boneless, skinless chicken breast halves, cut in 1-inch cubes.
  • 1 cup chopped cilantro leaves
  • 6 tablespoons extra virgin olive oil
  • 3 large cloves garlic, minced
  • ½ teaspoon salt, divided
  • ¼ teaspoon pepper, divided
  • 5 tablespoons dark brown sugar
  • 3 tablespoons Dijon mustard
  • 2 tablespoons bottled hoisin sauce
  • 2 teaspoons balsamic vinegar
  • ½ cup plus 1- ½ teaspoons lime juice, divided
  • 2 large sweet potatoes, peeled and cut in ½ inch pieces
  • 2 tablespoons unsalted butter
  • 1 teaspoon chopped, canned chipotle pepper
  • 1-teaspoon adobo sauce (from canned chipotle)
  • ¾ teaspoon ground cumin
  • ½ teaspoon lime zest
  • Cilantro sprigs



  1. Mix together chopped cilantro, olive oil, minced garlic, ¼ teaspoon of the salt and 1/8 teaspoon of the pepper, set aside.
  2. In a medium bowl, mix together brown sugar, mustard, hoisin sauce and vinegar. Reserve 2/3 of this mixture.To remainder add ½ cup limejuice and stir in chicken. Cover and refrigerate.
  3. In heavy saucepan place sweet potatoes and cover with boiling water. Cook, covered, over medium high heat until tender, about 15 minutes. Reserve ¼ cup cooking liquid and drain. Return potatoes to reserved cooking water and add butter, chipotle pepper, adobo sauce, remaining 1 ½ teaspoons lime juice, cumin, lime zest, remaining ¼ teaspoon salt and remaining 1/8 teaspoon pepper. Mash potatoes.
  4. Thread chicken on 8 skewers. Broil in oven (six inches from heat) basting with reserved mahogany sauce until done–about eight minutes.

Servings: 4

Author: Camilla Saulsbury, Bloomington, IN (National Chicken Cooking Contest Winner)

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