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Mahogany Broiled Chicken
not mine but i made this the other night and it came out awesome!!!
this recipe won the 46th annual nat'l chicken cooking contest held in north carolina...
Mahogany Broiled Chicken
for the cilantro chimichurri sauce
1 1/2 pounds boneless, skinless chicken breast halves, cut in 1-inch cubes
1 cup chopped cilantro leaves
6 TBS extra virgin olive oil
3 large cloves garlic, minced
1/4 tsp salt
1/8 tsp pepper
for the bird
5 TBS dark brown sugar
3 TBS Dijon mustard
2 TBS bottled hoisin sauce
2 tsp balsamic vinegar
1/2 cup lime juice
In small bowl, mix together chopped cilantro, olive oil, minced garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper; set aside.
In medium bowl, mix together brown sugar, mustard, hoisin sauce and vinegar. Reserve 2/3 of this mixture. To remainder, add 1/2 cup lime juice and stir in chicken; cover and refrigerate.
Thread chicken on 8 bamboo skewers that have been soaked in waterfor at least 30 minutes. Broil about 6 inches from heat, basting with reserved mahogany sauce until done, about 8 minutes.
this was served with sweet potatoes...
2 large sweet potatoes, peeled and cut in 1/2 inch cubes
2 tablespoons unsalted butter
1 teaspoon chopped canned chipotle pepper
1 teaspoon adobo sauce (from canned chipotle)
3/4 teaspoon ground cumin
1/2 teaspoon lime zest
cilantro sprigs
1/4 tsp salt
1/8 tsp pepper
In heavy saucepan, place sweet potatoes and cover with boiling water. Cook, covered, over medium high heat until tender, about 15 minutes. Reserve 1/4 cup cooking liquid, then drain potatoes in colander. Return potatoes to reserved cooking water and add butter, chipotle pepper, adobo sauce, remaining 1 1/2 teaspoons lime juice, cumin, lime zest, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Mash potatoes.
To serve, divide potatoes among 4 plates; top each with 2 skewers of chicken and drizzle with cilantro chimichurri sauce. Garnish with cilantro sprigs. Makes 4 servings.
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