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.
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
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
How to Make It
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.
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
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This was OK, nothing stellar. Made this as directed, except didn't make the pepper mixture, just the chicken & potatoes. the flavor was nice, nothing exciting though... probably would not make this again.
Based on the other reviewers' distaste for the onion/green pepper mix, I made a different sweet potato recipe (CL's Sweet Potato with Apricot and Cranberry Glaze) instead. Loved the combo of flavors; the dried fruit of the sweet potatoes really worked with the five-spiced chicken. Not sure I'd make this for company, but it was just lovely for a weeknight supper. As a final touch, I took the unused apricot nectar from the sweet potatoes and served it in sake cups.
I'm giving 4 stars for the entire dish - the marinade chicken was definitely 5 stars. The potatoes and peppers were only 3 stars. I will add the chicken to our regular rotation. This may be the best chicken we've made on our new Traeger yet! We marinated the thighs for about 10 hours.
As the other reviewers mentioned, the chicken thighs are awesome! How simple - how tasty! Instead of homemade sweet potato wedges, I bought frozen sweet potato fries and baked them. (I have three kids!) I also skipped the pepper/onion side dish and subbed a green salad instead based on the other review and my family's tastes. Will I make the chicken/sweet potato combo again? ABSOLUTELY. Leftovers were happily packed for work lunches and quickly devoured.
As a whole, this recipe isn't much to speak about. The sweet potatoes are just plain sweet potatoes - grilling doesn't add much, and if you do decide to try it, you will likely have to add about five minutes or more to the cooking time. Also, turn them after a couple of minutes on each side or they will burn. The onion and pepper mix just sucks...seriously; it's a lousy side dish. HOWEVER, the chicken thighs are excellent. The flavors in the marinade come together wonderfully with the meaty flavor of the thighs, heightened by some slight char and smokiness from the grill. Also, I'd recommend a longer marinating time, maybe six hours. I used skinless thighs and would recommend you do as well...keeping the skin on and then removing it means you lose most of the marinade flavor from the final meal. Why CL suggested this bone-headed step is beyond me. So, end result: potatoes lame, peppers and onions suck, and chicken rocks. One part of the three part meal is worth keeping; the rest should be tossed out and never cooked again.
The chicken marinade is amazing and so easy! We really enjoyed it, and will be keeping this recipe in the 'to make again' file. The sweet potato concoction did not have well-coordinated flavors, and that dish we won't be making again.
I loved this dish, but I did double the marinade. Not really enough for that much chicken. I started it marinading at 11 am and didn't cook until 7pm, so it really absorbed the flavor of the marinade. I also cooked it 2-3 minutes longer per side. I served with brown rice.
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