Follow these steps carefully to ensure your grilled chicken is juicy and flavorful, and your sweet potato mash is perfectly creamy.

H3: Preparing the Sweet Potato Mash

1. Prep the Sweet Potatoes: Peel the sweet potatoes and cut them into uniform 1-inch cubes. This ensures they cook evenly.
2. Boil the Sweet Potatoes: Place the cubed sweet potatoes in a large pot and cover them with cold, salted water. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the sweet potatoes are very tender when pierced with a fork.
3. Drain Well: Once tender, drain the sweet potatoes thoroughly in a colander. Let them sit for a minute or two to allow any excess steam and water to escape – this prevents a watery mash.
4. Mash the Sweet Potatoes: Return the drained sweet potatoes to the pot (off the heat) or transfer them to a large bowl. Add the butter (or ghee), milk (or almond milk/cream), cinnamon, and nutmeg (if using).
5. Season and Mix: Using a potato masher, mash the sweet potatoes until they reach your desired consistency – some like it perfectly smooth, others prefer a few lumps. Season generously with salt and pepper to taste. Mix well to combine all ingredients. Keep covered and warm while you prepare the chicken. If it cools too much, you can gently reheat it on the stove over low heat, stirring occasionally.

H3: Marinating and Grilling the Chicken

1. Prepare the Chicken: If your chicken breasts are very thick, you can either pound them to an even thickness (about 3/4 inch) between two pieces of plastic wrap or parchment paper, or carefully butterfly them. This helps them cook more quickly and evenly. Pat the chicken breasts dry with paper towels.
2. Make the Marinade: In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried rosemary, and smoked paprika. Season with salt and freshly ground black pepper.
3. Marinate the Chicken: Add the chicken breasts to the bowl with the marinade. Toss to ensure each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor. Avoid marinating for too long with acidic ingredients like lemon juice, as it can start to “cook” the chicken and affect its texture.
4. Preheat the Grill: Preheat your outdoor grill or indoor grill pan to medium-high heat (around 375-450°F or 190-230°C). Clean the grill grates and lightly oil them to prevent sticking.
5. Grill the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken breasts on the preheated grill.
6. Cook Thoroughly: Grill for about 5-7 minutes per side, depending on the thickness of the chicken. Avoid pressing down on the chicken, as this squeezes out the juices. The chicken is done when it’s nicely charred, the juices run clear when pierced with a fork, and the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the thickest part.
7. Rest the Chicken: Once cooked, transfer the grilled chicken to a clean cutting board. Tent it loosely with foil and let it rest for 5-10 minutes. This crucial step allows the juices to redistribute throughout the meat, resulting in a much juicier and more tender chicken breast.
8. Slice the Chicken: After resting, slice the chicken breasts against the grain into strips or serve them whole.

H3: Assembling Your Plate

1. Serve: Spoon a generous portion of the warm sweet potato mash onto each plate.
2. Add Chicken: Arrange the sliced or whole grilled chicken alongside or on top of the mash.
3. Garnish (Optional): Sprinkle with freshly chopped parsley or chives for a touch of freshness and visual appeal. A drizzle of any remaining pan juices from resting the chicken over the top can also add extra flavor.