This chicken was good, although since both of us remove the chicken skin before we eat it, I think it would be better to put some of the marinade under the skin also. I tossed the sweet potatoes in olive oil, salt, pepper and a bit of chipotle power before grilling them.

• Cowboy Chicken with Ancho Chile Rub (Hot Chicken, Hugh Carpenter, p. 32)
• Hearts of Romaine with Caesar Dressing (The Best Recipe, p. 42)
• Spicy Grilled Sweet Potato Fries