Grilled Aztec Chicken with Sweet Potato-Corn Mash

Follow our step-by-step guide on how to make Grilled Aztec Chicken with Sweet Potato-Corn Mash.

1. Step 1

   Start by creating a delicious marinade that will infuse your chicken with flavor.

2. Step 2

   In a mixing bowl, combine canola oil, honey, ancho chile powder, garlic powder, and a splash of hot sauce.

3. Step 3

   Whisk these ingredients together until they’re perfectly blended.

4. Step 4

   Next, take your chicken breasts and place them in a large resealable plastic bag.

5. Step 5

   Pour the marinade over the chicken, seal the bag tightly, and let it work its magic in the refrigerator for at least three hours, or even better, overnight.

6. Step 6

   This will ensure your chicken is bursting with flavor.

7. Step 7

   When you’re ready to cook, preheat your oven to a sizzling 450°F (230°C).

8. Step 8

   While the oven heats up, prepare your sweet potatoes by arranging them on a baking sheet.

9. Step 9

   For the corn, place it in a shallow baking pan.

10. Step 10

    Brush both the sweet potatoes and corn with a little canola oil, then sprinkle them with salt and pepper to taste.

11. Step 11

    To keep the corn moist, cover it with aluminum foil.

12. Step 12

    Now, it’s time to roast! Place the sweet potatoes and corn in the preheated oven.

13. Step 13

    Let the corn roast for about 25 minutes until it’s beautifully browned, while the sweet potatoes will need an additional 45 minutes to become tender and delicious.

14. Step 14

    Once everything is cooked, allow the corn and sweet potatoes to cool for about 20 minutes.

15. Step 15

    Carefully cut the kernels off the corn and transfer half of them to a blender.

16. Step 16

    Peel and cube the sweet potatoes, adding them to the blender along with a splash of cream.

17. Step 17

    Blend until you achieve a smooth, creamy texture.

18. Step 18

    Pour the sweet potato-corn mash into a bowl and stir in the remaining corn.

19. Step 19

    Don’t forget to season with salt and pepper to taste, and keep it warm while you finish the chicken.

20. Step 20

    Now, let’s fire up the grill! Preheat it to medium heat and lightly oil the grate to prevent sticking.

21. Step 21

    Remove the chicken from the marinade, discarding any leftover marinade.

22. Step 22

    Grill the chicken for about six minutes on each side, or until the juices run clear and an instant-read thermometer shows 165°F (74°C) near the bone.

23. Step 23

    Once grilled to perfection, slice the chicken breasts into three equal pieces.

24. Step 24

    Serve these succulent slices on top of your creamy sweet potato-corn mash for a delightful meal that’s sure to impress.

25. Step 25

    Enjoy every bite of this flavorful dish!.