This recipe is a play on stuffed BBQ baked potatoes that are slightly healthier subbing sweet potatoes for russet potatoes. This is such an easy, hearty and delicious week night meal! What is better than comfort food with a healthy-ish twist?
The sweet potato has a deep caramelized flavor after baking that pairs perfectly with the sweet and smoky BBQ chicken. If you’re making them ahead of time prepare the potatoes and chicken and assemble them side-by-side in a baking dish with everything except the cheese, sour cream and green onions. Throw them in the oven at 375* for 10 minutes to heat through and then top with the remaining ingredients.
These potatoes take an hour or so to bake so I wouldn’t call it a *quick* dinner but the recipe in itself is very hands off.
- 2 lbs boneless, skinless chicken thighs
- 1 cup smoky marinade I like Allegro, any smoky chicken marinade will work
- 4 medium sweet potatoes
- 1 cup BBQ sauce Stubbs Hickory Maple is delish
- 2 tbsp olive oil
- 1/4 cup grated cheese I like sharp cheddar or pepper jack,
- 3 green onions chopped
- sour cream
- Preheat oven to 400*
- Wash and completely dry the whole sweet potatoes. Poke holes in the top of each sweet potato and place the potatoes hole side up on a sheet pan. Bake approximately 1 hour (this will depend on the size of your sweet potatoes, larger sweet potatoes may take 15-20 extra minutes). Poke potatoes with a fork to test if they are done.
- Once potatoes are in the oven pour the marinade over chicken thighs in a mixing bowl. Mix to coat all pieces and set aside to marinate for 30+ minutes. (You can marinate the chicken ahead of time and store air tight in the fridge if desired)
- While the sweet potatoes finish baking heat a large skillet to medium high heat. Add olive oil to coat the pan. Pour off any excess marinade from the chicken thighs. Sear chicken, 3-4 minutes per side until browned. Do not over crowd the pan as the chicken will boil and not sear. You may have to work in batches depending on your skillet size. Once all chicken thighs are cooked, turn the heat off on the pan. Chop all the chicken into small pieces. Turn the heat back on to low and add the chopped chicken back into the pan along with the BBQ sauce. Stir to combine, cover and simmer 10-15 minutes.
- When the potatoes are done remove from the oven and let them rest 5 minutes. Cut a slit across the top of each potato and fill with BBQ chicken. Top the BBQ chicken with cheese, sour cream and green onions to your preference.
Katy’s Life-hack: If we have a really crazy week and I have little time to spend on dinner but still want a semi-homemade meal I pick up chopped BBQ chicken at the smokehouse counter at Whole Foods for an extra hands off approach to this dinner. All I have to do is toss the potatoes in the oven when I get home, heat the chicken through right before the potatoes are done baking and toss everything on top of the baked sweet potatoes.
I love seeing photos when you make my recipes! Make sure to tag me @katyscookin on Instagram when you make these BBQ Chicken Baked Sweet Potatoes. Thanks for stopping by!