Mahogany Chicken W Chimichurri & Smoky Lime Sweet Potatoes - cooking recipe

Ingredients

Chicken with marinade
5 tablespoons dark brown sugar
3 tablespoons Dijon mustard
2 tablespoons hoisin sauce
2 teaspoons balsamic vinegar
1/2 cup fresh lime juice
1 1/2 lbs boneless skinless chicken breasts (cut in 1-inch cubes)
Chimicurri Sauce
1 cup fresh cilantro (chopped)
6 tablespoons olive oil
3 large garlic cloves (minced)
1/4 teaspoon salt
1/8 teaspoon pepper
smoky lime sweet potato
2 large sweet potatoes (peeled)
2 tablespoons butter
1 1/2 teaspoons lime juice ((I used 1 Tablespoon)
1 teaspoon chipotle chile in adobo (chopped)
1 teaspoon adobo sauce (from can)
3/4 teaspoon ground cumin
1/2 teaspoon ground lemon zest
1/4 teaspoon salt
1/8 teaspoon pepper

Preparation

Mahogany Marinade: Mix sugar, mustard, hoisin sauce, vinegar, and lime juice in a medium bowl. Remove 6 tablespoons for later use. Place cubed chicken in a Ziploc bag and add the remaining marinade; refrigerate for 20-30 minutes. (If making Smoky Lime Sweet Potatoes, start potatoes at this point; chicken will be ready to skewer and cook when potatoes are completed.).
Thread chicken on skewers; discard marinade. Grill skewers, basting with reserved marinade near end of cooking time.
Chimichurri Sauce: Combine cilantro and garlic in food processor. Pulse until chopped. Add oil in a thin stream with food processor running. Pulse in salt and pepper. Set aside.
To serve: Remove chicken from skewers; drizzle with Chimichurri Sauce. Sweet potatoes can also be drizzled with sauce.
Potatoes:
Cut sweet potatoes into 1/2 inch chunks. Put in a medium saucepan; add water to cover. Bring to a boil, reduce heat, cover and cook 15 minutes or until tender. Reserve 1/4 cup cooking water. Drain potatoes, return to pan, and mash with reserved water. (I only used 2 tablespoons of reserved water.).
Add remaining ingredients and mash into sweet potatoes.