Grilled sweet potatoes topped with chicken

Breakfast & Brunch Chicken DrBBQ Grill Kitchen Main Dish Small Plate Sweet potatoes Vegetable

DrBBQ’s Grilled Sweet Potato with Sweet & Spicy Chicken

By Ray Lampe, Dr. BBQ

This recipe is inspired by the “Hot Mess” that’s served at the Pecan Lodge restaurant in Dallas, Texas. It’s a big stuffed sweet potato with brisket and a lot of other tasty stuff on top, and it’s delicious. Our recipe is a little simpler and very much about the Dizzy Pig Spicy Pineapple Head.

If you have boneless skinless chicken thighs, they’ll work just fine. You just won’t have the crispy skin to put on top. Use something crunchy to substitute, like tortilla chips, potato chips or crispy fried onions. If you are making the crispy chicken skins, you might want to make a couple extra to snack on.

Ingredients

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3 large sweet potatoes
3 bone-in chicken thighs
Vegetable oil
Dizzy Pig Spicy Pineapple Head
6 tablespoons butter, at room temp
Chopped chives or parsley for garnish (Optional)

Directions

Preparation

Pre-heat the oven to 350°F.
Prepare the grill to cook indirect at 350°F.
Pull the skin off the thighs and reserve. Remove the bones and reserve for another use.

Crispy Chicken Skin

Lay the skins, shiny side down, stretching them out to smooth.
Season lightly with salt and pepper.
Place another sheet of parchment and another baking sheet on top of the skin.
Place in the oven for about 50 minutes until crisp.
Remove to a paper towel to drain.

Sweet Potatoes

Scrub and dry the sweet potatoes.
Cut them in half length-wise.
Brush lightly with oil all over.
Season the skin side lightly and the cut side liberally with Dizzy Pig Spicy Pineapple Head Seasoning.
Place on the grill skin side down.
Cook until soft when poked with a toothpick, about an hour.

Chicken

Brush lightly with oil, then season liberally with Dizzy Pig Pineapple Head Seasoning
Place on the grill, and cook for 30 minutes.
Flip and cook for about 20 minutes, until golden brown and cooked to an internal temp of at least 180°F.

Assembly

Fluff up the flesh of the sweet potatoes with a fork. Top each with a tablespoon of butter.
Chop the chicken and chicken skin (if using).
Top the potatoes with chicken meat and skin, dividing it evenly among them.
Garnish with chives or parsley if desired.