Lime Teriyaki Chicken by Jim Eaton

 2 pounds boneless/skinless chicken thighs
½ cup teriyaki sauce
1 tablespoon lime juice
1 tablespoon sesame oil
Salt and pepper to taste
3 medium sweet potatoes

Pre-heat the oven to 475 degrees

Halve and then slice the sweet potatoes into wedges. Lightly coat the sweet potato wedges with oil and place on a foil lined cookie sheet in a single layer.

Add the chicken, teriyaki sauce, lime juice, sesame oil, salt and pepper to a plastic bag.  Ensure the marinade coats the chicken and let sit in the fridge for 30 minutes.

Line a cookie sheet with foil and place a baking rack over the cookie sheet. Place the chicken on the baking rack in a single layer.

Place the chicken and sweet potato sheets in the oven, reduce the temperature to 450 and bake in the oven for 30 minutes or until golden brown and cooked through.