Rating: 4.5 stars 4.5
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A great taste of central Mexico with a little heat and quite a bit of flavor! Garnish with two halves grilled plantain or banana and cilantro.

Recipe Summary

15 mins
57 mins
3 hrs 20 mins
4 hrs 32 mins
6 chicken breasts


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Sweet Potato-Corn Mash:


Instructions Checklist
  • 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.

  • Place both sweet potatoes and corn in the preheated oven. Bake 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.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

780 calories; protein 50.4g; carbohydrates 62.9g; fat 37.5g; cholesterol 141.1mg; sodium 274mg. Full Nutrition