Aztec Chicken With Sweet Potato-Corn Mash Recipe

Name: Aztec Chicken With Sweet Potato-Corn Mash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: canola oil; 1/4 cup honey; 2 tablespoons honey; 1 tablespoon ancho chile powder; 1/2 tablespoon garlic powder; 2 teaspoons Mexican-style hot sauce (such as Cholula(R)); 6 (8 ounce) bone-in chicken breast halves; Sweet Potato-Corn Mash:; 5 ears corn; 1 tablespoon canola oil, or as needed; salt and ground black pepper to taste; 2 large sweet potatoes; 1/4 cup heavy whipping cream

Servings: persons

canola oil
1/4 cup honey
2 tablespoons honey
1 tablespoon ancho chile powder
1/2 tablespoon garlic powder
2 teaspoons Mexican-style hot sauce (such as Cholula(R))
6 (8 ounce) bone-in chicken breast halves
Sweet Potato-Corn Mash:
5 ears corn
1 tablespoon canola oil, or as needed
salt and ground black pepper to taste
2 large sweet potatoes
1/4 cup heavy whipping cream

1
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.
2
Preheat oven to 450 degrees F (230 degrees C).
3
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.
4
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.
5
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.
6
Preheat grill for medium heat and lightly oil the grate.
7
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).
8
Cut chicken breasts into 3 equal pieces; serve on top of sweet potato-corn mash.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: canola oil, 1/4 cup honey, 2 tablespoons honey, 1 tablespoon ancho chile powder, and more.

Yes, Aztec Chicken With Sweet Potato-Corn Mash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Aztec Chicken With Sweet Potato-Corn Mash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions