Grilled Chicken with Sweet Potato and Cilantro-Lime Glaze
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes way fancier than the effort requires. The sweet potatoes are packed with fiber and vitamins, so you're getting something truly nourishing on your plate. What I love most is how the cilantro lime glaze brings everything together with bright, fresh flavors that make even simple grilled chicken feel special. The smoked paprika and cumin add warmth and depth without needing a long ingredient list, and everything cooks on one grill, keeping cleanup minimal. Trust me, once you make this, it'll become a regular in your rotation.
Ella x
Ingredients
- 4boneless, skinless chicken breasts(about 6 oz each)
- 2 largesweet potatoes(cut into 3/4-inch wedges)
- 3 tablespoonsolive oil
- 3 tablespoonslime juice(fresh)
- 237 mlfresh cilantro(chopped)
- 3garlic cloves(minced)
- 2 tablespoonshoney
- 1 teaspoonsmoked paprika
- 1 teaspooncumin
- 1 teaspoonkosher salt
- 1 teaspoonblack pepper
- 1 teaspoonred pepper flakes
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (about 400°F). While the grill heats, pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.
Tip: Dry chicken ensures better browning and prevents sticking on the grill.
- 2
In a small bowl, whisk together 2 tablespoons of olive oil, lime juice, minced garlic, honey, smoked paprika, cumin, and red pepper flakes to create the glaze. Set aside.
Tip: Make the glaze ahead of time so flavors meld together.
- 3
Toss the sweet potato wedges with 1 tablespoon of olive oil, salt, and pepper in a separate bowl. Arrange them on the grill grate and cook for 12-15 minutes, turning every 3-4 minutes, until golden brown and tender inside.
Tip: Cut wedges evenly for consistent cooking throughout.
- 4
Once the sweet potatoes are almost done, place the seasoned chicken breasts on the grill. Cook for 6-7 minutes without moving them, allowing grill marks to form.
Tip: Don't move the chicken too early; this creates beautiful char marks.
- 5
Flip the chicken and brush the top side generously with the cilantro-lime glaze. Continue grilling for another 6-7 minutes.
Tip: Reserve 2 tablespoons of glaze to drizzle over finished plates.
- 6
Flip the chicken once more, brush with the remaining glaze, and cook for a final 2-3 minutes until the internal temperature reaches 165°F when checked with a meat thermometer.
Tip: Double-glazing creates a flavorful, caramelized coating.
- 7
Remove the chicken and sweet potatoes from the grill and transfer to a serving platter. Sprinkle the fresh cilantro over everything and let rest for 5 minutes before serving.
Tip: Resting allows juices to redistribute, keeping the chicken moist.
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