Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes

1 1/2 pounds boneless, skinless chicken breast halves, cut in 1-inch cubes
1 cup chopped cilantro leaves
6 tablespoons olive oil
3 garlic cloves, minced
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
5 tablespoons dark brown sugar
3 tablespoons Dijon mustard
2 tablespoons bottled hoisin sauce
2 teaspoons balsamic vinegar
1/2 cup plus 1 1/2 teaspoons fresh lime juice, divided
2 large sweet potatoes, peeled, cut into 1/2-inch pieces
2 tablespoons unsalted butter
1 teaspoon chopped canned chipotle pepper
1 teaspoon adobo sauce (from the canned chipotle)
3/4 teaspoon ground cumin
1/2 teaspoon lime zest
Cilantro sprigs
Yield: 4 servings

In a small bowl, mix together the chopped cilantro, olive oil, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper to make a version of Cilantro Chimichurri � an ethnic condiment sauce. Set aside.

In a medium bowl, mix together the brown sugar, mustard, hoisin sauce and vinegar. Reserve two-thirds of this mixture. To the remainder, add 1/2 cup of the lime juice and stir in chicken pieces. Cover and refrigerate.

In a heavy saucepan, place the sweet potatoes and cover with boiling water. Cook, covered, over medium-high heat until tender, about 15 minutes. Reserve 1/4 cup of the cooking liquid, then drain the potatoes in a colander.

Return potatoes to the reserved cooking water and add butter, chipotle pepper, adobo sauce, remaining 1 1/2 teaspoons lime juice, cumin, lime zest, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Mash the potatoes.

To cook: Thread the chicken pieces on 8 bamboo skewers that have been soaked in water at least 20 minutes. Broil or grill about 6 inches from heat source, basting with the reserved mahogany sauce until done, about 8 minutes.

To serve, divide mashed sweet potatoes among 4 warmed plates. Top each with 2 skewers of chicken and drizzle with the Cilantro Chimichurri sauce. Garnish with cilantro sprigs.

Top $100,000 winner in the 46th National Chicken Cooking Contest for Camilla V. Saulsbury of Bloomington, Ind. The contest took place May 13, 2005.