Grilled Chicken Dogs With Sweet Potato Fries Recipes

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GRILLED SWEET POTATO FRIES



Grilled Sweet Potato Fries image

Provided by Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 8

1 1/2 teaspoons salt, plus more for seasoning water
2 large sweet potatoes, washed
2 tablespoons olive oil
3 tablespoons brown sugar
1 teaspoon cayenne pepper, plus more if desired
1 1/2 teaspoons freshly grated black pepper
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Steps:

  • Preheat a grill to medium-high heat and oil the grates.
  • In a large pot, add the sweet potatoes and cover with cold salted water. Bring them to a boil over medium heat. Lower the heat and simmer until you can pierce each potato with a paring knife and there is little to no resistance, approximately 25 to 30 minutes. Do not overcook.
  • Transfer the sweet potatoes to a large bowl of cold water to halt their cooking process. Once the potatoes are cool, drain well. Peel the potatoes and cut them lengthwise into thick wedges, about 6 wedges per potato. Put the potatoes into a large bowl and coat them with olive oil. Add the brown sugar, cayenne, salt, pepper, cinnamon and cloves and toss to evenly coat. Put the wedges on the preheated grill. Cook until they are heated through and caramelized, approximately 3 to 4 minutes per side. Serve them as they are, or with a side of mint and cumin aioli, if desired.

LEMON CHICKEN & SWEET POTATO FRIES



Lemon Chicken & Sweet Potato Fries image

Lemon juice and Worcestershire sauce make a tasty marinade for this grilled chicken. Serve with baked sweet potato steak fries for the win.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 6 servings

Number Of Ingredients 7

1/4 cup LEA & PERRINS Worcestershire Sauce
1 tsp. zest and the juice from 1 lemon
1/4 cup olive oil
1 tsp. sugar
2 Tbsp. chopped shallots
6 small boneless skinless chicken breasts (1-1/2 lb.)
1 pkg. (19 oz.) ORE-IDA Sweet Potato Steak Fries

Steps:

  • Mix Worcestershire sauce, lemon zest, juice, oil, sugar and shallots until blended. Reserve 1/4 cup for later use; pour remaining over chicken in shallow dish. Turn to evenly coat both sides of each chicken breast. Refrigerate I hour to marinate, turning chicken occasionally.
  • Heat grill to medium heat and heat oven to 400ºF. Bake fries in oven as directed on package. Meanwhile, remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165ºF), brushing frequently with the reserved Worcestershire sauce mixture for the first 5 min. of the grilling time.
  • Serve chicken with the fries.

Nutrition Facts : Calories 330, Fat 14 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g

CAJUN CHICKEN FINGERS AND SWEET-POTATO FRIES



Cajun Chicken Fingers and Sweet-Potato Fries image

Make and share this Cajun Chicken Fingers and Sweet-Potato Fries recipe from Food.com.

Provided by hannahactually

Categories     Chicken Breast

Time 40m

Yield 1 serving(s)

Number Of Ingredients 6

1 medium sweet potato, peeled and cut into sticks about 1/4-inch thick
2 teaspoons extra virgin olive oil
1 teaspoon cajun seasoning, to taste
6 ounces boneless skinless chicken breasts, cut into strips
ketchup
creole mustard (optional)

Steps:

  • Preheat your grill to high heat and the oven to 450°F
  • Toss the sweet-potato sticks in 1 tsp of the olive oil and 1/2 tsp of Cajun seasoning.
  • Place them in a single layer on a nonstick baking sheet so they don't touch each other. Bake the fries for 10 minutes, flip them over, and bake for an additional 10 to 15 minutes, or until they're tender and starting to brown. Meanwhile, toss the chicken in the remaining olive oil, then sprinkle with Cajun seasoning. About 5 minutes before the fries are done, grill the chicken for about 2 to 3 minutes per side, or until the strips are no longer pink inside.
  • Serve immediately with ketchup and Creole mustard, if desired.

Nutrition Facts : Calories 385.3, Fat 13.5, SaturatedFat 2.2, Cholesterol 108.9, Sodium 269, Carbohydrate 26.2, Fiber 3.9, Sugar 5.4, Protein 38.2

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