Marinated Chicken Thighs with Sweet Potato

Marinated Chicken Thighs with Sweet Potato Recipe
Photo: William Meppem; Styling: Lynsey Fryers
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.

Yield:

6 servings (serving size: 2 thighs, 1/2 cup bell pepper mixture, 2 potato wedges, and 1 1/2 teaspoons green onions)

Recipe from

Nutritional 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

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

Preparation

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.

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

Note:

Jane and Jeremy Strode,

July 2010
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