This is the same recipe as my Grilled Chicken in Jalapeno Sauce but made with a can of fire roasted green chilis. I used Trader Joe’s chilis, but any brand will work just fine.
1/3 cup fresh lime juice
1/4 cup honey
2 Tablespoons fresh cilantro leaves
3 Tablespoons gluten-free soy sauce or wheat-free tamari (www.san-j.com)
1/4 teaspoon salt
1 7 ounce can fire roasted green chilis
3 garlic cloves, chopped
6 (6oz.) skinned chicken breast halves (bone-in)
1 large sweet potato, peeled and diced
Limes for garnish
Place all ingredients, except chicken, in a blender and process until smooth. Combine mixture with chicken in a large ziploc bag. Seal bag and marinate chicken in refrigerator for 1-8 hours.
Prepare grill. Remove chicken from bag, reserving marinade. Cook chicken over medium heat (with cover on grill) on an oiled grill for 12 minutes per side, or until done. Baste occasional with reserved marinade.
Place sweet potato pieces in a grill pan (the kind with holes in the bottom). Pour remaining marinade over sweet potatoes. Toss every 5 minutes so the potatoes don’t stick to the pan. The potatoes should be cooked through at the same time as the chicken.
Serve with lime wedges.