So tonight I made BBQ Chicken, Mashed Sweet Potatoes, and Grilled Asparagus with Fresh Portabella Mushrooms, and it took me around 20 minutes. It was quick and simple and very easy. It made me start dreaming of summer and cook outs.
First, I peeled 1 whole sweet potato and chopped it up. I then added the sweet potato to boiling water I had on the stove. You can leave the potato to boil for about 10-15 minutes or until soft enough to mash.
Then I put the chicken on the stove at medium high with garlic roasted olive oil. I then lightly seasoned it with black pepper and garlic. Since the chicken will be barbecued it does not need a lot of spices.
While my Chicken and Potatoes were cooking I got my asparagus ready. Begin by cutting the ends of the asparagus stalk off and rinsing in warm water. Then dry the asparagus. Pour a dime size amount of the garlic roasted olive oil in a pan. Sauté the asparagus and mushrooms with a dash of sea salt. Occasionally stirring, so it doesn’t burn.
Once the potatoes are soft enough drain the water from the pot. Combine 1/4 cup milk, a tablespoon of butter, a tablespoon of cinnamon, salt and pepper. Mash the potatoes until smooth, or until desired.
When the Chicken is cooked all the way through add barbecue sauce. I used Sweet Baby Rays Sweet & Spicy Barbecue Sauce. Coat the whole chicken with barbecue sauce. and then serve!