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Mario Batali's Grilled Chicken Sweet Potato Hash with Japaleno Hollandaise

Thanksgiving Grilled Chicken with Sweet Potato Hash and Jalapeno Hollandaise Mario Batali
Hash with chile-marinated chicken thighs
skill level
Easy
time
Over 120min
servings
6
cost
$
Contributed by :
This hash is loaded with chicken thighs, sweet potato, and creamy hollandaise sauce -- a decadent meal for any weekend brunch.
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ingredients
  • For the Chicken:
  • 5 crushed Garlic Cloves
  • 2 tablespoons Chili Flakes
  • 1/3 cup Extra Virgin Olive Oil
  • 1/4 cup Balsamic Vinegar
  • 2 tablespoons Honey
  • 1/4 cup chopped fresh Parsley
  • 6 boneless Chicken Thighs
  • Salt and pepper to taste
  • For the Sweet Potato Hash:
  • 2 Sweet Potatoes
  • 1/4 cup Olive Oil
  • 1/2 chopped Yellow Onion
  • Salt and pepper to taste
  • 1/2 cup Prosciutto Cotto (cut into 1/2-inch cubes)
  • 1/4 cup chopped fresh Parsley
  • Hot Sauce (for garnish)
  • For the Jalapeno Hollandaise:
  • 1 cup Butter
  • 4 Egg Yolks
  • 1 minced Jalapeno (seeded)
  • 2 tablespoons Lime Juice
  • 1 minced Pickled Jalapeno
  • Salt and pepper to taste
  • 1/2 cup Cilantro (optional leaves picked)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    5 crushed Garlic Cloves
    2 tablespoons Chili Flakes
    1/3 cup Extra Virgin Olive Oil
    1/4 cup Balsamic Vinegar
    2 tablespoons Honey
    1/4 cup chopped fresh Parsley
    For the Chicken: Combine garlic, chili flakes, 1/3 cup of the olive oil, balsamic vinegar, honey, and parsley in a large bowl and stir to combine.
  • 2
    6 boneless Chicken Thighs
    Salt and pepper to taste
    Season chicken thighs with salt. Put the chicken thighs in the bowl and cover with the chili marinade, turning to coat well. Marinate for a minimum of 1 hour and preferably overnight.
  • 3
     
    Remove chicken thighs from marinade and discard leftover mixture. Heat a grill pan over medium high heat. Place the chicken thighs skinned side down and cooked until skin is crispy, about 4-5 minutes. Flip and continue to cook through for about 4 more minutes.
  • 4
    2 Sweet Potatoes
    For the Sweet Potato Hash: Bring a large pot of salted water to a boil and add the sweet potatoes. Cook for approximately 30 minutes or until potatoes are almost fork tender. Peel the potatoes and dice into 1/2-inch cubes.
  • 5
    1/4 cup Olive Oil
    1/2 chopped Yellow Onion
    Salt and pepper to taste
    1/2 cup Prosciutto Cotto (cut into 1/2-inch cubes)
    1/4 cup chopped fresh Parsley
    Heat 1/4 cup olive oil in a cast iron skillet over medium high heat. Saute the onion, season with salt, and cook until translucent. Add the potatoes and the prosciutto cotto to the pan. Season with salt and pepper. Toss and cook until heated through, about 3 minutes. Add parsley.
  • 6
    1 cup Butter
    For the Jalapeno Hollandaise: In a small saucepan melt butter. Set aside to cool slightly.
  • 7
    4 Egg Yolks
    1 minced Jalapeno (seeded)
    2 tablespoons Lime Juice
    1 minced Pickled Jalapeno
    1 tablespoon chopped fresh Parsley
    In a bowl over a double boiler, whisk the egg yolks, minced jalapeno, and lime juice for 4-5 minutes until it begins to thicken. Once the mixture is ribbony and can coat the back of a spoon, drizzle in the melted butter, whisking continuously. Stir in the pickled jalapeno and some chopped parsley.
  • 8
    Salt and pepper to taste
    1/2 cup Cilantro (optional leaves picked)
    Hot Sauce (for garnish)
    Adjust seasoning with salt and pepper and serve with hash and chicken. Garnish with cilantro leaves and hot sauce, if you like.
 
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