Aztec Chicken with Sweet Potato-Corn Mash

Description

Aztec Chicken with Sweet Potato-Corn Mash is a tantalizing fusion dish that combines the bold flavors of Aztec cuisine with comforting ingredients like sweet potatoes and corn. Tender chicken breasts are marinated in a zesty blend of spices inspired by traditional Aztec flavors, including cumin, chili powder, garlic, and lime juice. The chicken is then grilled to perfection, imparting a smoky char and locking in the juicy tenderness.

Alongside the flavorful chicken, a creamy and sweet mash of roasted sweet potatoes and corn provides a delightful contrast of textures and tastes. The sweet potatoes are roasted until caramelized and tender, then mashed together with golden corn kernels to create a velvety and slightly sweet base. A touch of warm spices such as cinnamon or nutmeg may be added to enhance the aromatic profile of the mash.

When plated together, the Aztec Chicken and Sweet Potato-Corn Mash create a harmonious balance of flavors and textures, reminiscent of the rich culinary heritage of the Aztec civilization. Whether enjoyed as a comforting weeknight meal or served as a centerpiece at a special gathering, this dish is sure to delight the senses and transport diners on a culinary journey through time and taste.

Ingredients

• canola oil
• 6 tablespoons honey
• 1 tablespoon ancho chile powder
• ½ tablespoon garlic powder
• 2 teaspoons Mexican-style hot sauce (such as Cholula®)
• 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
• ¼ cup heavy whipping cream

Steps

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. 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.
5. Preheat grill for medium heat and lightly oil the grate.
6. 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).
7. Cut chicken breasts into 3 equal pieces; serve on top of sweet potato-corn mash.