Tropical Chicken With Grilled Sweet Potatoes Recipes

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TROPICAL CHICKEN WITH GRILLED SWEET POTATOES



Tropical Chicken with Grilled Sweet Potatoes image

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.

Categories     Dessert

Time 20m

Yield 4 servings

Number Of Ingredients 6

6 Tbsp Fresh lime juice
3 Tbsp Ginger root fresh, minced
6 Tbsp Apricot preserves
6 Tbsp Soy sauce
1 pound(s) Uncooked boneless skinless chicken breast(s) four 4-oz pieces
2 large Uncooked sweet potato(es) scrubbed and sliced into 1/4-inch-thick rounds

Steps:

  • 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.

Nutrition Facts : Calories 215 kcal

TROPICAL CHICKEN WITH GRILLED SWEET POTATOES



Tropical Chicken with Grilled Sweet Potatoes image

Salty, yet sweet and tangy, the marinade for this dish hits all the right notes for summer.

Categories     Lunch,Brunch

Time 20m

Yield 4 servings

Number Of Ingredients 6

6 tbsp(s) Fresh lime juice
3 tbsp(s) Ginger root fresh, minced
6 tbsp(s) Apricot preserves
1 pound(s) Uncooked boneless skinless chicken breast(s) four 4 oz pieces
6 tbsp(s) Soy sauce
2 small Uncooked sweet potato(es) scrubbed and sliced into 1/4-inch-thick rounds

Steps:

  • 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.

Nutrition Facts : Calories 183 kcal

GRILLED CHICKEN AND SWEET POTATOES WITH STRAWBERRY SALSA



Grilled Chicken and Sweet Potatoes with Strawberry Salsa image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 small sweet potatoes
2 tablespoons extra-virgin olive oil, plus more for the grill
Kosher salt and freshly ground pepper
3 skinless, boneless chicken breasts (about 8 ounces each)
1 teaspoon ancho chile powder
1/2 teaspoon ground cumin
8 strawberries, finely chopped
1 yellow bell pepper, finely chopped
1 jalapeno pepper, finely chopped (leave in some seeds for heat)
2 scallions, chopped
1/2 cup chopped fresh cilantro
Juice of 1 lime, plus wedges for serving

Steps:

  • Preheat a grill to medium. Microwave the sweet potatoes until soft, 7 to 9 minutes. Let cool slightly, then brush with 1 teaspoon olive oil; season with salt and pepper. Meanwhile, toss the chicken with 1 tablespoon olive oil, the chile powder, cumin and a big pinch each of salt and pepper.
  • Make the salsa: Combine the strawberries, bell pepper, jalapeno and half each of the scallions and cilantro in a medium bowl. Add the lime juice and season with salt and pepper. Toss well and set aside until juicy.
  • Oil the grill grates and add the sweet potatoes and chicken. Grill, covered, turning, until the sweet potatoes are tender and charred and the chicken is cooked through, 15 minutes for the sweet potatoes and 16 to 20 minutes for the chicken.
  • Split open the sweet potatoes. Drizzle with the remaining 2 teaspoons olive oil, sprinkle with the remaining scallions and cilantro and season with salt and pepper; fluff with a fork. Serve the chicken with the sweet potatoes; top the chicken with the strawberry salsa and serve with lime wedges.

Nutrition Facts : Calories 370, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 94 milligrams, Sodium 316 milligrams, Carbohydrate 29 grams, Fiber 7 grams, Protein 37 grams, Sugar 9 grams

GRILLED CHICKEN DOGS WITH SWEET POTATO FRIES



Grilled Chicken Dogs With Sweet Potato Fries image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 18

1/2 cup panko breadcrumbs
1 teaspoon ground cumin
1 teaspoon paprika
1 tablespoon extra-virgin olive oil
Kosher salt
1 large egg white
2 medium sweet potatoes, peeled and cut into 1/4-inch-thick sticks
2 ears of corn, shucked
1/4 cup chopped seedless cucumber
1/4 cup chopped orange bell pepper
Juice of 1 lime
1 teaspoon sugar
Kosher salt
2 tablespoons chopped fresh basil
1 tablespoon extra-virgin olive oil
4 chicken hot dogs
2 tablespoons barbecue sauce, plus more for dipping
4 potato hot dog buns, split and toasted

Steps:

  • Make the fries: Put a baking sheet in the oven and preheat to 425 degrees F. Combine the panko, cumin, paprika, olive oil and 1 teaspoon salt in a small bowl.
  • Whisk the egg white in a medium bowl until frothy. Add the sweet potatoes and toss until coated, then add the panko mixture and toss. Spread the sweet potatoes on the hot baking sheet and sprinkle with any remaining crumbs from the bowl. Bake until the fries are tender and crisp, about 25 minutes.
  • Meanwhile, prepare the hot dogs: Preheat a grill to medium high. Grill the corn, turning occasionally, until slightly charred, about 6 minutes; let cool. Cut the kernels off the cobs and toss with the cucumber, bell pepper, lime juice, sugar and 1/4 teaspoon salt in a bowl. Stir in the basil and olive oil.
  • Grill the hot dogs, turning occasionally and brushing with the barbecue sauce, until marked, about 5 minutes. Put the hot dogs in the buns and top with the corn mixture. Serve with the sweet potato fries and barbecue sauce for dipping.

Nutrition Facts : Calories 483 calorie, Fat 21.5 grams, SaturatedFat 5 grams, Cholesterol 35 milligrams, Sodium 916 milligrams, Carbohydrate 61 grams, Fiber 10 grams, Protein 17 grams, Sugar 14 grams

TROPICAL GRILLED CHICKEN BREAST



Tropical Grilled Chicken Breast image

Living in South Florida, I get to enjoy a diverse culture, from all the Latin and Caribbean influence down here. Friends and family all enjoy this simple recipe, hope you do to . . .

Provided by DOLPHINROB13

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 47m

Yield 4

Number Of Ingredients 6

½ cup orange juice
½ lime, juiced
1 tablespoon honey
1 teaspoon crushed red pepper flakes
4 (6 ounce) skinless, boneless chicken breast halves
1 tablespoon chopped fresh cilantro

Steps:

  • Whisk together the orange juice, lime juice, honey, and red pepper flakes in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken on the grill and cook the chicken breasts until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with cilantro and serve.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 8.9 g, Cholesterol 96.9 mg, Fat 4.3 g, Fiber 0.5 g, Protein 35.8 g, SaturatedFat 1.2 g, Sodium 85.6 mg, Sugar 7.1 g

TROPICAL CHICKEN WITH GRILLED SWEET POTATOES



Tropical Chicken with Grilled Sweet Potatoes image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 6

6 tablespoons lime juice
3 tablespoons ginger root
6 tablespoons apricot preserves
6 tablespoons soy sauce
1 pounds chicken breasts
2 units sweet potatoes

Steps:

  • 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 the 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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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