Tropical Chicken with Grilled Sweet Potatoes

Total Time
20 min
10 min
10 min
Salty, yet sweet and tangy, the marinade for this dish hits all the right notes for summer. It's also great with lean pork, swordfish and tuna.


fresh lime juice

6 Tbsp

ginger root

3 Tbsp, fresh, minced

apricot preserves

6 Tbsp

soy sauce

6 Tbsp

uncooked boneless skinless chicken breast(s)

1 pound(s), four 4-oz pieces

uncooked sweet potato(es)

2 large, scrubbed and sliced into 1/4-inch-thick rounds


  1. Preheat grill.
  2. In a large bowl, whisk together lime juice, ginger, preserves and soy sauce. Set aside 1/2 of the marinade. Add chicken to remaining marinade, cover and refrigerate for at least 1 hour and up to 24 hours, turning chicken occasionally.
  3. Grill sweet potato slices until tender, about 8 minutes, brushing with reserved marinade as they cook. At the same time, grill chicken until firm and cooked through, about 4 to 5 minutes per side. Yields 1 chicken breast and about 1 cup of sweet potatoes per serving.

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