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Marinated Chicken Thighs with Sweet Potato

Photo: William Meppem; Styling: Lynsey Fryers
Yield 6 servings (serving size: 2 thighs, 1/2 cup bell pepper mixture, 2 potato wedges, and 1 1/2 teaspoons green onions)
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.

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

Nutrition Information

  • calories 361
  • fat 16.2 g
  • satfat 3.5 g
  • monofat 7.1 g
  • polyfat 4.1 g
  • protein 29.3 g
  • carbohydrate 23.8 g
  • fiber 3.8 g
  • cholesterol 99 mg
  • iron 2.4 mg
  • sodium 508 mg
  • calcium 48 mg

How to Make It

  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.

  6. Wine note: Aussie-style Marinated Chicken Thighs with Sweet Potato include honey and five-spice, flavors that are often apparent in viognier wines. Australia's Yalumba makes several versions of this aromatic white, including Yalumba Eden Valley 2008 ($19), with exotic spice, supple apricot, and lemon curd flavors. A substantial, almost viscous, body allows this wine to linger on the palate with even the most flavorful foods. --Jeffery Lindenmuth