We use cookies on this site

Our cookies and those of our partners help improve your experience and analyze your use of the website. To learn all about cookies, check our privacy policy

Back

Manage cookies

Always active

BBQ CHICKEN BREASTS WITH SWEET POTATOES AND CORN

Poitrines de poulet BBQ whisky cassonade patates douces et mais
Breasts Grills Oven Skillet Summertime Quick recipes
4-6 Portions
10 min Prepping
30 min Cooking
Recipe Easy

Ingredients

4 Exceldor BBQ whisky and brown sugar marinated chicken breasts
  • 2 sweet potatoes, peeled and cubed
  • 2 French shallots, quartered
  • 3 tbsp. (45 ml) olive oil
  • 1 tsp. (5 ml) smoked paprika
  • Juice and zest of 1 lime
  • 4 ears corn, cut into chunks
  • 1 cup (250 ml) chicken broth
  • 1 tbsp. (15 ml) chopped fresh chives
  • 1 tbsp. (15 ml) chopped fresh parsley
  • 1 tbsp. (15 ml) chopped fresh coriander
  • Salt and pepper

LIME AND JALAPEÑO BUTTER

  • 1 cup (250 ml) softened butter
  • Zest of 1 lime
  • ½ jalapeño pepper, finely chopped
  • Salt and pepper

TO SERVE

  • Toasted country-style bread spread with roasted garlic

Directions

Click the steps to erase them.

  1. Combine all lime and jalapeño butter ingredients in a bowl. Set aside.
  2. Place oven rack in middle position. Preheat oven to 350°F (180°C).
  3. In a bowl, combine sweet potatoes, shallots, paprika, 2 tbsp. (30 ml) of olive oil, and lime juice and zest. Add salt and pepper. Set aside.
  4. Heat remaining oil in a skillet and brown chicken breasts on all sides. Set aside on a plate.
  5. In the same skillet, fry sweet potato mixture.
  6. Return chicken to skillet, add corn and broth, and continue cooking in oven for 20 minutes or until chicken is fully cooked. Adjust seasoning if needed.
  7. Add herbs and serve with toasted country-style bread spread with roasted garlic. Use lime and jalapeño butter on corn.