For a spicier kick, add a pinch of cayenne pepper to the marinade. Grilling plantains or bananas complements the dish beautifully. If you don't have access to a grill, the chicken can be baked in the oven at 400 degrees F (200 degrees C) for about 25-30 minutes, or until cooked through. Feel free to adjust the amount of hot sauce to your liking.
Aztec Chicken with Sweet Potato-Corn Mash
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PREP TIME15 mins
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COOK TIME57 mins
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TOTAL TIME4 hrs 32 mins
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SERVING6 People
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VIEWS23
Embark on a culinary journey to the heart of central Mexico with this vibrant dish. Tender, bone-in chicken breasts are infused with a smoky, sweet, and slightly spicy marinade, then grilled to perfection. Served atop a creamy, naturally sweet mash of roasted sweet potatoes and corn, this recipe is a delightful explosion of flavors and textures. Garnish with grilled plantains or bananas and fresh cilantro for an authentic touch.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate63 g
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Cholesterol141 mg
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Fiber7 g
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Protein50 g
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Saturated Fat7 g
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Sodium274 mg
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Sugar26 g
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Fat38 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a bowl, whisk together canola oil, honey, ancho chile powder, garlic powder, and Mexican-style hot sauce. (5 minutes)
02
StepPlace chicken breasts in a large resealable plastic bag. Pour in the marinade, seal the bag, and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to fully penetrate the chicken. (3 hours minimum)
03
StepPreheat oven to 450 degrees F (230 degrees C). (10 minutes)
04
StepPlace sweet potatoes directly on a baking sheet. Arrange corn in a shallow baking pan, brush with canola oil, and season with salt and pepper. Cover the pan with aluminum foil to trap moisture and enhance steaming. (10 minutes)
05
StepPlace both the baking sheet with sweet potatoes and the covered pan with corn in the preheated oven. Bake for 25 minutes, then remove the foil from the corn and continue baking for another 45 minutes, or until the corn is roasted and slightly browned and the sweet potatoes are tender. (70 minutes)
06
StepAllow the corn and sweet potatoes to cool slightly until they are easy to handle. (20 minutes)
07
StepCut the kernels from the ears of corn. Transfer half of the kernels to a blender. Peel and cube the sweet potatoes, then add them to the blender along with the heavy whipping cream. Puree until smooth and creamy. (10 minutes)
08
StepTransfer the sweet potato-corn mash to a bowl and stir in the remaining corn kernels. Season with salt and pepper to taste. Cover to keep warm until ready to serve. (5 minutes)
09
StepPreheat a grill to medium heat and lightly oil the grate to prevent sticking. (10 minutes)
10
StepRemove the chicken breasts from the marinade (discard the remaining marinade). Place the chicken on the preheated grill and cook for approximately 6 minutes per side, or until the chicken is no longer pink at the bone and the juices run clear. An instant-read thermometer inserted near the bone should register 165 degrees F (74 degrees C). (12 minutes)
11
StepCut the grilled chicken breasts into 3 equal pieces and serve immediately on top of the sweet potato-corn mash. Garnish with grilled plantains or bananas and fresh cilantro, if desired.
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Mariela Gislason
Jun 17, 2025I made this for a dinner party and everyone raved about it.
Annabell Roob
Jun 6, 2025The marinade is so flavorful, and the chicken was perfectly cooked.
Miguel Purdy
May 15, 2025My family loved this! The sweet potato-corn mash was a big hit.
Geovanni Schoen
Apr 20, 2025This recipe is amazing! The flavors are so well-balanced.
Akeem Lemke
Mar 28, 2025I'll definitely be making this again!