Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, whisk together 0.5 cup full-fat coconut milk, 2 tablespoons lime juice, 1 teaspoon lime zest, 1 teaspoon smoked paprika, 0.5 teaspoon ground cumin, 0.5 teaspoon garlic powder, 0.25 teaspoon onion powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper; add 1.5 pounds boneless, skinless chicken thighs and ensure they are fully coated, then marinate for at least 20 minutes at room temperature or up to 4 hours refrigerated.

2. 2

   Dice 2 large sweet potatoes into 1-inch cubes, chop 1 large red bell pepper into 1-inch pieces, and thinly slice 0.5 a large red onion; toss these vegetables with 2 tablespoons olive oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper in a separate bowl.

3. 3

   Preheat a grill or broiler for fire-roasting; place the marinated 1.5 pounds chicken thighs on the hot grill or broiler rack and cook for 6-8 minutes per side, or until internal temperature reaches 165°F and the chicken has visible char marks.

4. 4

   While the chicken cooks, spread the diced 2 large sweet potatoes, 1 large red bell pepper, and 0.5 large red onion onto a large baking sheet and fire-roast in the preheated grill or broiler for 15-20 minutes, turning once halfway through, until tender and lightly charred.

5. 5

   In a small saucepan, bring the remaining 0.5 cup full-fat coconut milk, 1 tablespoon lime juice, and 0.25 teaspoon salt to a gentle simmer over medium heat for 2-3 minutes, stirring occasionally, until slightly thickened.

6. 6

   Arrange the fire-roasted 1.5 pounds chicken thighs and the fire-roasted 2 large sweet potatoes, 1 large red bell pepper, and 0.5 large red onion on serving plates, then drizzle generously with the coconut-lime sauce and garnish with 0.25 cup chopped fresh cilantro.