BBQ CHICKEN BREASTS WITH SWEET POTATOES AND CORN
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.
- Combine all lime and jalapeño butter ingredients in a bowl. Set aside.
- Place oven rack in middle position. Preheat oven to 350°F (180°C).
- 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.
- Heat remaining oil in a skillet and brown chicken breasts on all sides. Set aside on a plate.
- In the same skillet, fry sweet potato mixture.
- 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.
- Add herbs and serve with toasted country-style bread spread with roasted garlic. Use lime and jalapeño butter on corn.