Tropical Chicken with Grilled Sweet Potatoes
6 T fresh lime juice
3 T fresh ginger root, minced
6 T apricot preserves
6 T soy sauce
1 lb. chicken breasts, boneless and skinless (4 4-ounce pieces)
2 large sweet potatoes, scrubbed and sliced to 1/4 inch thick rounds
In a large bowl, whisk together lime juice, ginger, preserves, and soy sauce. Set aside 1/2 of the marinade. Add chicken to remaining marinade, cover and refrigerate for at least an hour and up to 24 hours, turning occasionally.
Grill sweet potato slices until tender, about 8 minutes, brushing with reserved merinade as they cook. At the same time, grill chicken until firm and cooked through, about 4-5 minutes per side.
This was great--very summer. Loved the glaze on the chicken and sweet potatoes.