Home Recipes Grilled Chicken with Fire Roasted Sweet Potato Ginger Sauce

Grilled Chicken with Fire Roasted Sweet Potato Ginger Sauce

Total Time: 40 mins.
Prep Time: 20 mins.
Cook Time: 20 mins.
Serves: 4 servings


15mL (1 tbsp) Canola or Vegetable Oil
15mL (1 tbsp) orange juice concentrate
1mL (1/4 tsp) ground cinnamon
1 mL (1/4 tsp) salt
4oz/112g each (4) chicken breasts, flattened

15mL (1 tbsp) Canola or Vegetable Oil
1 onion, chopped
15mL (1 tbsp) chopped fresh ginger
10mL (2 tsp) grated orange zest
750mL (3 cups) Europe’s Best® Fire Roasted Sweet Potatoes
375mL (1½ cups) chicken or vegetable stock
50mL (1/4 cup) orange juice
4mL (3/4 tsp) salt
125 mL (1/2 cup) whipping cream or evaporated milk, optional

4 orange slices
125mL (1/2 cup) coarsely chopped watercres


1.  Combine first 4 ingredients in small bowl and pour into re-sealable bag. Add chicken breasts and turn to coat. Reserve while preparing sauce. 
2.  Heat oil in saucepan over medium heat. Add onion, ginger and orange zest. Cook for 2 minutes. 
3.  Add sweet potatoes, stock, orange juice and salt. Bring to a boil. Reduce heat, cover and simmer for 5 minutes or until sweet potatoes are tender.
4.  While sauce simmers, cook chicken breasts over medium high heat on a preheated grill or barbecue or saucepan for 3 to 4 minutes per side or until pinkness disappears.
5.  Keep warm while finishing sauce.
6.  To serve, place chicken on serving platter and drizzle with sauce. Garnish with orange slices and watercress. Serve immediately.



•   Sauce can be made, covered and refrigerated one day ahead.