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Photo of Aztec Chicken with Sweet Potato-Corn Mash by Vintage Chef

Aztec Chicken with Sweet Potato-Corn Mash

Rated as 4.5 out of 5 Stars
4 made it  |  2 reviews   |  1 photos
13

Recipe by:

"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."
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Ingredients

4 h 32 m servings 780
Original recipe yields 6 servings (6 chicken breasts)

Directions

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  1. 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.
  2. Preheat oven to 450 degrees F (230 degrees C).
  3. 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.
  4. 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.
  5. 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.
  6. Preheat grill for medium heat and lightly oil the grate.
  7. 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).
  8. Cut chicken breasts into 3 equal pieces; serve on top of sweet potato-corn mash.
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Footnotes

  • 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


Per Serving: 780 calories; 37.5 62.9 50.4 141 288 Full nutrition

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Reviews

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This was a pretty tasty meal but it needed a minor tweak to the sweet potatoes and there needs to be a measurement for the oil used in the marinade. I used 1 tablespoon because it didn't specif...

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This was so easy and delicious! My boyfriend raved about it all night. Although I did do a few things differently (I used half and half rather than heavy cream, used a bag of frozen corn rathe...

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