Another great summertime grilling recipe. Serve this with a salad for a complete, colorful meal!
serves 8 ( 10 points +)
- 3 T. Lawry's teriyaki marinade with pineapple
- 1-1/2 T. honey
- 1-1/2 T. fresh ginger
- 1/4 tsp. five spice powder
- 1 tsp. crushed garlic
- 2 T. olive oil, divided
- 8, bone-in, skinned chicken thighs
- 3 small sweet potatoes
- 1 medium yellow onion, sliced
- 3 bell peppers ( color of your choosing)
- 1/4 c. fat-free chicken broth
- salt and pepper
Combine the first five ingredients in a large ziplock bag. Add 1 T. olive oil. Add chicken, seal and turn to coat. Refrigerate at least 2 hours.
Preheat grill to medium-high heat.
Meanwhile, bring a large pot of water to a boil. Slice sweet potatoes into 1/4 inch rounds. Boil sweet potatoes for about 10-15 minutes or until nearly done. Drain sweet potatoes. Place in a large bowl and toss with 1-1/2 tsp. olive oil and salt and pepper to taste.
Remove chicken from marinade, Sprinkle with salt and pepper. Grill for about 6-7 minutes per side or until no longer pink. Grill sweet potatoes for about 2 minutes per side or until tender. Place chicken and sweet potatoes on a large serving platter.
Heat a large nonstick skillet coated with cooking spray. Add 1-1/2 tsp. olive oil. Add peppers and onions. Cook until beginning to soften. Season with salt and pepper. Add chicken broth and cook until peppers and onions are softened and broth is almost evaporated. Serve with chicken and sweet potatoes.