Grilled Chicken and Vegetables with Sunflower Seed Sauce
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 540
- Total Fat
- 32 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 156 milligrams
- Sodium
- 531 milligrams
- Carbohydrates
- 30 grams
- Dietary Fiber
- 6 grams
- Protein
- 36 grams
- Sugar
- 10 grams
- Total: 40 min
- Active: 40 min
Ingredients
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
Directions
- 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.
- 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.
- 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.
- 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.