1 1/2 pounds medium sweet potatoes (about 3), peeled and cut into 1/2-inch wedges
2 tablespoons canola oil
kosher salt and black pepper
2 bunches scallions, trimmed
1/4 cup hoisin sauce
1 teaspoon toasted sesame oil
2 teaspoons toasted sesame seeds
Sat fat 2g
How to Make It
Heat grill to medium. In a large bowl, toss the chicken and potatoes with 1½ tablespoons of the canola oil and ½ teaspoon each salt and pepper.
In a medium bowl, toss the scallions with the remaining ½ tablespoon of canola oil and ¼ teaspoon each salt and pepper.
Grill the chicken and potatoes, covered, until the chicken is cooked through, 5 to 7 minutes per side. After 5 minutes, add the scallions and cook, turning occasionally, until tender, 2 to 4 minutes. During the last 3 minutes of cooking, brush the chicken with the hoisin sauce and turn occasionally.
Drizzle the potatoes with the sesame oil, sprinkle with the sesame seeds, and serve with the chicken and scallions.
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