- 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
- 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
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