Mahogany Broiled Chicken

• 1 cup chopped fresh cilantro leaves
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 3 large cloves garlic, minced
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• Mahogany chicken:
• 5 tablespoons firmly packed dark brown sugar
• 3 tablespoons Dijon mustard
• 2 tablespoons hoisin sauce
• 2 teaspoons balsamic vinegar
• 1/2 cup plus 11/2 teaspoons lime juice, (about 8 to 9 medium limes; divided)
• 11/2 pounds boneless, skinless chicken breast halves, cut in 1-inch cubes

Sweet potatoes:

• 2 large sweet potatoes, peeled and cut into half-inch pieces
• 2 tablespoons unsalted butter
• 1 teaspoon chopped canned chipotle chile
• 1 teaspoon adobo sauce (from canned chipotle)
• 3/4 teaspoon ground cumin
• 1/2 teaspoon lime zest
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• Cilantro sprigs

Soak 8 bamboo skewers in water for 30 minutes while you prepare recipe.

To make chimichurri: In small bowl, mix together chopped cilantro, olive oil, garlic, salt and pepper. Set aside.

To make Mahogany chicken: In medium bowl, mix together brown sugar, mustard, hoisin sauce and vinegar. Reserve two-thirds of this mixture. To use the remainder, add 1/2 cup lime juice and stir in chicken. Cover and refrigerate.

To make sweet potatoes: Place sweet potatoes in heavy saucepan and cover with boiling water. Cook, covered over medium high heat until tender, about 15 minutes.