Ingredients
2 1/2
teaspoons chili powder
1 1/2
teaspoons ground cumin
1
teaspoon salt
1
teaspoon garlic powder
4
boneless skinless chicken breasts (1 1/4 lb)
4
slices bacon
2
medium poblano chiles
3
medium sweet potatoes (1 1/2 lb), peeled, each cut lengthwise into 8 wedges
3
tablespoons vegetable oil
Preparation
Spray grill rack with cooking spray. Spray 16x12-inch perforated grill pan with cooking spray. Heat gas or charcoal grill. In small bowl, mix spice rub ingredients.
Sprinkle both sides of chicken with 1 tablespoon of the spice rub; press and rub into chicken. Wrap each chicken breast with 1 slice bacon, stretching bacon gently to cover as much of the chicken as possible; secure ends of bacon with toothpicks.
Cut each chile lengthwise in half; remove seeds and stems. Cut chiles into quarters. In 2-gallon resealable food-storage plastic bag, place chiles, sweet potatoes, oil and remaining spice rub. Seal bag; shake to coat.
Arrange potatoes and chiles in single layer on grill pan; place pan on one side of grill. Place chicken on other side of grill. Cover grill; cook over medium heat 12 to 15 minutes, turning potatoes and chiles twice and turning chicken once, until potatoes are tender and juice of chicken is clear when center of thickest part is cut (at least 165°F).
