Marinated Chicken Thighs with Sweet Potato

Ingredients

• 0.3 teaspoon five-spice powder 
• 1 cup bell pepper strips red
• 1 cup bell pepper strips yellow
• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons canola oil divided
• 1.5 tablespoons ginger fresh grated peeled
• 2  garlic cloves sliced
• 3 tablespoons green onions thinly sliced
• 1.5 tablespoons honey 
• 0.5 teaspoon kosher salt divided
• 3 tablespoons less-sodium soy sauce 
• 1 tablespoon mirin 
• 21 ounces sweet potatoes 
• 12  skin-on bone-in
• 3 tablespoons tomato sauce 
• 1 teaspoon citrus champagne vinegar 
• 1 medium onion yellow vertically sliced

Equipment

• frying pan
• pot
• grill
• ziploc bags

Directions

1. Combine first 6 ingredients in a large zip-top plastic bag.
2. Add 1 1/2 teaspoons oil and chicken; seal. Marinate in refrigerator 2 hours, turning bag occasionally.
3. Preheat grill to medium-high heat.
4. Cut potatoes in half lengthwise; cut each potato piece in half crosswise.
5. Add potato wedges to a large pot of boiling water; reduce heat, and simmer 5 minutes.
6. Drain.
7. Combine potatoes, 1 1/2 teaspoons oil, and 1/4 teaspoon salt.
8. Remove chicken from marinade; discard marinade.
9. 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.
10. Remove from grill; keep warm. (Discard skin before serving.) Arrange potato on grill rack; grill 4 minutes on each side or until done.
11. Heat remaining 1 tablespoon oil in a large skillet over high heat.
12. Add yellow onion; stir-fry 1 minute.
13. Add bell peppers; stir-fry 2 minutes.
14. Add tomato sauce and vinegar; cook 1 minute, stirring constantly.
15. Serve bell pepper mixture with chicken and potatoes. Top with green onions.
16. 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