Maple-Bourbon Chicken with Grilled Sweet Potatoes

1. Place chicken in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine bourbon (or apple cider), maple syrup, soy sauce, mustard, garlic, and ground ancho chile pepper. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator 8 to 24 hours, turning bag occasionally.

2. To prepare the Grilled Sweet Potatoes: Fold a 36x18-inch piece of heavy foil in half to make an 18-inch square. Peel sweet potatoes and slice 1/4 inch thick; place in center of foil. Top with onion, sliced 1/4 inch thick, and bacon, cooked and finely chopped. Drizzle with melted butter. Bring up two opposite edges of foil; seal with a double fold. Fold remaining ends to enclose potatoes.

3. Grill potato packet, covered, over medium heat 30 to 40 minutes or until potatoes are tender, turning packet every 10 minutes. Remove from grill. Carefully open packet and sprinkle potatoes with cheddar cheese. Re-seal packet and let stand 5 minutes or until cheese is melted.

4. Meanwhile, drain chicken, discarding marinade. Add chicken to grill the last 15 minutes or until done (165 degrees F), turning once (see Tip). Remove from grill and let stand 5 minutes.

5. Cut chicken in half. Serve with sweet potatoes and, if desired, green onions.

Tips

Tip: To make crosshatch grill marks, grill the chicken on each side for 7 to 8 minutes. But halfway through grilling each side, use tongs to rotate each chicken piece a quarter turn so the second grill marks are perpendicular to the first ones.