Grilled Chicken & Yams Recipe
Grilled chicken breast, mashed sweet potatoes, spiced pecans, caramelized onions and worcestershire sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Grilled Chicken
Mashed Sweet Potatoes
Spiced Pecans
Caramelized Onions
Method
Grilled Chicken
- 1
Marinate the Chicken
In a bowl, mix olive oil, salt, black pepper, and Worcestershire sauce. Add the chicken breasts and coat them well. Marinate in the refrigerator for at least 30 minutes.
- 2
Mashed Sweet Potatoes
- 3
Prepare and Boil Sweet Potatoes
Peel and chop the sweet potatoes into cubes. Place them in a pot of salted water and bring to a boil. Cook until fork-tender, about 15-20 minutes.
- 4
Mash the Sweet Potatoes
Drain the sweet potatoes and return them to the pot. Add butter, milk, salt, and cinnamon. Mash until smooth and creamy.
Spiced Pecans
- 5
Prepare the Pecans
Preheat the oven to 350°F (175°C). In a bowl, combine pecans, brown sugar, cayenne pepper, and salt. Toss until the pecans are well coated.
- 6
Bake the Pecans
Spread the pecans on a baking sheet and bake for 10-12 minutes, stirring halfway through, until they are golden and fragrant. Let cool before serving.
