Marinated Chicken Thighs with Sweet Potato

My husband isn’t too big on chicken thighs – every once in a while he is in the mood, but always feels like they are a bit greasy (which is, of course why I love them!). But, I had never tried grilling them, and wondered if the outcome would be different than an oven or a pan.

The skin gets crispier on the grill (with less grease, since it drips into the grill) and the meat is incredibly moist. My husband loved them.

So while chicken thighs cooked in the house will remain limited, I will certainly be learning more chicken thigh recipes on the grill.

This recipe is from Cooking Light and is considered an “Australian Beach Recipe.” The five-spice (a Chinese spice) gives its unique flavor and the mirin and ginger continue to emphasize the Asian flavors. However, the chicken itself has a unique flavor, unlike most Asian chicken I have made. Don’t miss out on the side dish either – it goes perfectly with the chicken. It is the perfect summer meal.

MARINATED CHICKEN THIGHS WITH SWEET POTATO
6 Servings

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

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.

Preheat grill to medium-high heat.

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.

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.

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.

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