Chicken, Marinated Chicken Thighs with Sweet Potato

By Boberlicious

In Australia, the chefs make this dish with pumpkin, which is unavailable right now in the States; sweet potato wedges are a good stand-in. 5 stars

Ingredients

• 3 tablespoons less-sodium soy sauce
• 1 1/2 tablespoons honey
• 1 1/2 tablespoons grated peeled fresh ginger
• 1 tablespoon mirin
• 1/4 teaspoon five-spice powder
• 2 garlic cloves, sliced
• 2 tablespoons canola oil, divided
• 12 skin-on, bone-in chicken thighs
• 3 small sweet potatoes (about 7 ounces each)
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 1 medium yellow onion, vertically sliced
• 1 cup red bell pepper strips
• 1 cup yellow bell pepper strips
• 3 tablespoons tomato sauce
• 1 teaspoon white wine vinegar
• 3 tablespoons thinly sliced green onions

Details

Servings 6

Preparation

Step 1

1. Combine first 6 ingredients in a large zip-top plastic bag. Add 1 1/2 teaspoons oil and chicken; seal. Marinate in refrigerator 2 hours, turning bag occasionally.

2. Preheat grill to medium-high heat.

3. Cut potatoes in half lengthwise; cut each potato piece in half crosswise. Add potato wedges to a large pot of boiling water; reduce heat, and simmer 5 minutes. Drain. Combine potatoes, 1 1/2 teaspoons oil, and 1/4 teaspoon salt.

4. Remove chicken from marinade; discard marinade. Sprinkle chicken with 1/4 teaspoon salt and black pepper. Arrange on a grill rack coated with cooking spray; grill 8 minutes on each side or until done. Remove from grill; keep warm. (Discard skin before serving.) Arrange potato on grill rack; grill 4 minutes on each side or until done.

5. Heat remaining 1 tablespoon oil in a large skillet over high heat. Add yellow onion; stir-fry 1 minute. Add bell peppers; stir-fry 2 minutes. Add tomato sauce and vinegar; cook 1 minute, stirring constantly. Serve bell pepper mixture with chicken and potatoes. Top with green onions.