Grilled Chicken and Vegetables with Sunflower Seed Sauce

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
  • Nutrition Info
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4 small sweet potatoes (4 to 5 ounces each)

2 tablespoons vegetable oil, plus more for the grill

1 shallot, roughly chopped

1 tablespoon chopped peeled fresh ginger

2 cloves garlic, smashed

1/4 teaspoon cayenne pepper

Kosher salt and freshly ground black pepper

2 tablespoons tomato paste

1/3 cup smooth sunflower seed butter

2 tablespoons chopped fresh cilantro, plus more for topping

2 bell peppers (red, orange and/or yellow), quartered

1 1/2 pounds skinless, boneless chicken thighs (about 5), halved lengthwise


  1. Preheat a grill to medium high. Pierce the sweet potatoes all over with a fork and microwave until almost tender, 5 to 6 minutes; let cool. Halve lengthwise and set aside.
  2. Meanwhile, heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Add the shallot, ginger, garlic, cayenne, 1/2 teaspoon salt and 1/4 teaspoon black pepper and cook, stirring, until the shallot softens, about 3 minutes. Stir in the tomato paste and cook until darkened, about 1 minute.
  3. Transfer the tomato mixture to a blender; add the sunflower seed butter, cilantro and 2/3 cup water and puree, adding more water to loosen if necessary. Season with salt and black pepper.
  4. Oil the grill grates. Brush the sweet potatoes and bell peppers with the remaining 1 tablespoon vegetable oil; season with salt and black pepper. Toss the chicken with 1/4 cup of the sunflower seed butter sauce; season with salt. Grill the chicken, turning, until marked and cooked through, 10 to 12 minutes. Grill the sweet potatoes and bell peppers, turning, until marked and tender, 5 to 8 minutes. Serve the chicken with the vegetables and remaining sauce. Top with cilantro.