Photo of BBQ chicken with grilled sweet potatoes by WW

BBQ chicken with grilled sweet potatoes

SmartPoints® value per serving
Total Time
45 min
30 min
15 min
This grilled meal is a little more elegant than the traditional summer burgers and hot dogs, but it's super simple to prepare from start to finish. Par-cooking the sweet potato planks by blanching for a few minutes preps them before grilling so that they cook in about the same amount of time as the chicken. For a pretty presentation, place the grilled chicken atop the sweet potato planks and garnish with a handful of fresh arugula leaves, watercress, or mäche for a pop of green, leafy goodness, or go the herbaceous route with a sprinkle of chopped fresh cilantro, basil, or tarragon. A few rings of crunchy red onion provide a nice counterpoint with a bit of kick.



2 Tbsp

Chili powder

1 Tbsp

Ground cumin

½ Tbsp

Ground cinnamon

½ Tbsp

Garlic powder

½ Tbsp

Dry mustard

½ Tbsp


1 Tbsp

Uncooked boneless skinless chicken breast(s)

1 pound(s), four 4-oz pieces

Uncooked sweet potato(es)

2 large

Cooking spray

1 spray(s)

Table salt

tsp, or to taste


  1. Mix paprika through to sugar. A few hours before you plan to grill, rub chicken breasts with seasoning mixture. Cover and refrigerate until 15 minutes before you grill.
  2. Peel sweet potatoes and slice into 1/3-inch discs. Place in a pot with enough cold, salted water to cover, and bring to a boil over medium heat. Boil for 3 to 4 minutes, then drain and cool.
  3. When it's time to grill, preheat grill, then spray potatoes with cooking spray or olive oil spray and salt them. Salt chicken breasts. Place potatoes and chicken on grill and cook until done. The seasoning mixture makes the chicken very reddish in color, so be careful not to cook the chicken too long.