Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri

A couple of years ago, my aunt gave me a copy of this recipe she found in The Birmingham News.  I just got around to making it for supper last night.  Apparently, this was the $100,000 winning recipe in some chicken contest.

The combination of familiar and unexpected flavors was fantastic.  The chicken was tender and flavorful, the sweet potatoes were pleasantly spicy, and the chimichurri sauce was phenomenal.  Most importantly, the meal was easy to make.

Ingredients
1 1/2 lb boneless, skinless chicken breast halves, cut into 1" cubes
1 cup chopped cilantro leaves
6 Tab olive oil
1 large clove garlic, minced
1/2 tsp salt, divided
1/4 tsp pepper, divided
5 Tab dark brown sugar
3 Tab Dijon mustard
2 Tab hoisin sauce (this is with the Asian food in the grocery store)
2 tsp balsamic vinegar
1/2 cup plus 1 1/2 tsp lime juice, divided
2 large sweet potatoes, peeled and cut into 1/2" pieces
2 Tab unsalted butter
1 tsp chopped canned chipotle pepper
1 tsp adobo sauce from chipotle peppers
1/2 tsp lime zes
3/4 tsp cumin

Chimichurri Sauce:
In a small bowl, mix together chopped cilantro, olive oil, 1/4 tsp salt, 1/8 tsp pepper, and garlic.
(My absent-minded pregnancy brain accidentally added the chipotle and adobo sauce to the chimichurri.  It turned out really good.)

Mahogany Sauce:
In medium bowl, mix together brown sugar, mustard, hoisin sauce, and vinegar.  Reserve 2/3 of this mixture.  To remainder, add 1/2 cup lime juice and stir in chicken.  Refrigerate.

Sweet Potatoes:
In heavy saucepan, place potatoes and cover with boiling water.  Cook, covered, over medium high for about 15 minutes or until tender.  Reserve 1/4 cup cooking liquid, then drain potatoes in colander.  Return potatoes to reserved cooking water, add butter, chipotle pepper, adobo sauce, remaining 1 1/2 tsp lime juice, cumin, lime zest, remaining 1/4 tsp salt, and 1/8 tsp peper.
Mash potatoes.

Chicken:
Thread chicken on bamboo skewers that have been soaked in water.  Broil about 6" from heat, basting with remaining mahogany sauce until done, about 8 minutes.

To serve, divide potatoes among four plates; top each with two skewers of chicken and drizzle with chimichurri sauce.