Recipes Meat and Poultry Chicken Chicken Breast Aztec Chicken with Sweet Potato-Corn Mash 4.1 (7) 7 Reviews 1 Photo A great taste of central Mexico with a little heat and quite a bit of flavor! Garnish with two halves grilled plantain or banana and cilantro. Submitted by Vintage Chef Updated on August 3, 2021 Save Rate Print Share Close Add Photo Prep Time: 15 mins Cook Time: 57 mins Additional Time: 3 hrs 20 mins Total Time: 4 hrs 32 mins Servings: 6 Yield: 6 chicken breasts Jump to Nutrition Facts Cook Mode (Keep screen awake) 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 Directions 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. Preheat oven to 450 degrees F (230 degrees C). 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. Place both sweet potatoes and corn in the preheated oven. Bake until corn is roasted and brown, about 25 minutes. Continue baking until sweet potatoes are tender, about 45 minutes more. 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. Preheat grill for medium heat and lightly oil the grate. 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). Cut chicken breasts into 3 equal pieces; serve on top of sweet potato-corn mash. Editor's Note: Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary. I Made It Print Nutrition Facts (per serving) 780 Calories 38g Fat 63g Carbs 50g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 780 % Daily Value * Total Fat 38g 48% Saturated Fat 7g 37% Cholesterol 141mg 47% Sodium 274mg 12% Total Carbohydrate 63g 23% Dietary Fiber 7g 24% Total Sugars 26g Protein 50g 101% Vitamin C 10mg 11% Calcium 77mg 6% Iron 3mg 17% Potassium 1113mg 24% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.