Tropical Chicken with Grilled Sweet Potatoes
- Total Time
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 juice6 Tbsp
ginger root3 Tbsp, fresh, minced
apricot preserves6 Tbsp
soy sauce6 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
- Preheat grill.
- 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.
- 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.