Ww Tropical Chicken With Grilled Sweet Potatoes Recipes

GRILLED CHICKEN AND SWEET POTATOES WITH STRAWBERRY SALSA

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.

AZTEC CHICKEN WITH SWEET POTATO-CORN MASH

Steps:

• Combine oil, honey, ancho chile powder, garlic, and hot sauce in a bowl; whisk together. Place chicken breasts in a large resealable plastic bag; pour in marinade and close bag. Marinate in refrigerator, 3 hours to overnight.
• Preheat oven to 450 degrees F (230 degrees C).
• Place sweet potatoes on a baking sheet. Place corn in a shallow baking pan. Brush with canola oil; season with salt and pepper. Cover pan with aluminum foil.
• Bake in the preheated oven until corn is roasted and brown, about 25 minutes. Continue baking until sweet potatoes are tender, about 45 minutes more.
• Allow corn and sweet potatoes to cool until easy to handle, about 20 minutes. Cut kernels from ears of corn; transfer half to a blender. Peel and cube sweet potatoes; add to the blender. Add cream; puree. Transfer mash to a bowl; stir in the remaining corn. Season with salt and pepper. Cover and keep warm.
• Preheat grill for medium heat and lightly oil the grate.
• Remove chicken from bag and place on preheated grill; discard remaining marinade. Cook until no longer pink at the bone and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Cut chicken breasts into 3 equal pieces; serve on top of sweet potato-corn mash.

TROPICAL CHICKEN WITH GRILLED SWEET POTATOES

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.

TROPICAL CHICKEN WITH GRILLED SWEET POTATOES

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.

SWEET AND SOUR GRILLED CHICKEN

Steps:

• Combine brown sugar, oil, vinegar, mustard, lime juice, lemon juice, garlic, seasoned salt, and pepper in a medium bowl and mix well.
• Place chicken in a glass or ceramic bowl and cover with sauce. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours or overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Cook chicken on the preheated grill until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

TROPICAL CHICKEN WITH GRILLED 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.

5-INGREDIENT BBQ CHICKEN-STUFFED SWEET POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Line a small baking sheet with parchment paper.
• Using a sharp knife, carve out one of the breasts from the rotisserie chicken. If the chicken is particularly small, use both breasts. Chop the chicken breast into very small pieces and set aside.
• Use a fork to poke holes all over the sweet potato. Transfer the sweet potato to the prepared baking sheet.
• Bake for 40-50 minutes, until the sweet potato is tender when pierced with a paring knife or skewer.
• Add the cabbage to a medium skillet over medium heat. Add the barbecue sauce and sauté until the cabbage starts to soften, about 3 minutes.
• Add the chopped chicken and stir just to incorporate. Remove the pan from the heat.
• Once the sweet potato is cool enough to handle, slice it in half lengthwise and scoop out the flesh with a spoon until a ¼-inch (6 mm) layer remains.
• Fill the sweet potato skins with the chicken and cabbage filling, drizzle with barbecue sauce, and top with the sliced green onions.
• Enjoy!

BBQ CHICKEN WITH GRILLED SWEET POTATOES

Steps:

• Mix paprika through to sugar.
• A few hours before you plan to grill, rub chicken breasts with seasoning mixture. Cover and refrigerate until 15 minutes before you grill.
• Peel sweet potatoes and slice into 1/3-inch discs.
• Place in a pot with enough cold, salted water to cover, and bring to a boil over medium heat.
• Boil for 3 to 4 minutes, then drain and cool.
• When it's time to grill, preheat grill, then spray potatoes with cooking spray or olive oil spray and salt them.
• Salt chicken breasts. Place potatoes and chicken on grill and cook until done.
• The seasoning mixture makes the chicken very reddish in color, so be careful not to cook the chicken too long.

TROPICAL CHICKEN

Steps:

• Preheat oven to 350*.
• Combine the pineapple (with juice/liquids), sugar, lemon juice and dry mustard in a small bowl. Mix all together. Place chicken breasts in a lightly greased 13x9x2 baking dish. Spread the pineapple mixture over the chicken. Bake in the preheated oven for 50 to 60 minutes.

WW CHICKEN WITH GRAPES - POULET VERONIQUE

Steps:

• Sprinkle chicken with salt, pepper, and poultry seasoning, inside and out.
• Place chicken on a rack and roast for 50 minutes at 375 degrees.
• Meanwhile, prepare the sauce.
• In saucepan, bring orange juice, broth mix, and parsley to a boil.
• Lower heat and simmer for 30 minutes, stirring occasionally.
• Add orange rind and cook 10 minutes longer or until rind is tender.
• Transfer chicken to serving platter.
• Remove skin, cut into serving pieces.
• Add grapes to sauce, stir well to combine.
• Pour over chicken and serve at once.

WW CHICKEN WITH WARM BEAN SALSA

Steps:

• Spray a large nonstick skillet with cooking spray and heat.
• Saute chicken until lightly browned, about 3 minutes, then sprinkle with oregano, salt, and pepper. Turn over and saute until chicken is cooked through, about 3 minutes longer. Sprinkle with all but 1 tablespoon of the cheese.
• Meanwhile, in a small saucepan, bring tomatoes and beans to a boil.
• Serve chicken, topped with black bean salsa, remaining 1 tablespoon of cheese and cilantro.