Tropical Chicken with Grilled Sweet Potatoes

6  tablespoons		lime juice
3  tablespoons		ginger root, fresh, minced
6  tablespoons		Apricot preserves
6  tablespoons		soy sauce
1  lb.		chicken breast, four 0z pieces
2		large sweet potatoes, scrubbed and sliced into 1/4 inch thick rounds

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Preheat grill. In a large bowl, whisk together lime juice, ginger, preserves and soy sauce. Set aside 1/2 of the marinade. Add chicken to remaining marinade, cover and refrigerate for at least 1 hour and up to 24 hours, turning chicken occasionally.

Grill sweet potato slices until tender, about 8 minutes, brushing with reserved marinade as they cook. At the same time, grill chicken until firm and cooked through, about 4 to 5 minutes per side. Yields 1 chicken breast and about 1 cup of sweet potatoes per serving.