Weekly Winner: A Grill-icious Dinner Duo

GrilliciousI love it when a plan comes together.  Every once in a while it seems like all the stars align to create a perfect dinner combination.  And when almost all of said dinner is prepared on the grill — even better!  A delicious dinner with practically no clean up, that’s what I’m talking about!

These potatoes I have made for years and they never disappoint.  The chicken however was a new recipe.  I definitely was not familiar with gochujang and when I first tasted it out of the bottle I was a bit concerned.  This is seriously spicy stuff!  However, once combined with the buttermilk, it really wasn’t that hot.  Just nice and zippy but definitely not blow-your-head-off.  But it was the combination of the sweet potatoes and the chicken that was spectacular.  Keep your kitchen cool and prepare this delicious — make that “grillicious” — dinner.  The chicken recipe comes from Southern Living Magazine and the potatoes come from Martha Stewart’s Everyday Food.

Korean Buttermilk Chicken Kabobs

Serves 6


1-1/2 cups buttermilk

1 bottle (10 oz) bottle gochujang (Korean chili paste)

2 tsp kosher salt

1 tsp freshly ground black pepper

3 lb skinned and boned chicken thighs, cut into 2-in pieces

3 lemons

Vegetable cooking spray

1/2 cup torn fresh cilantro leaves (I definitely left this out)


  1. Stir together first 4 ingredients in a large shallow dish or zip-top plastic freezer bag.  Add chicken, turning to coat.  Cover or seal, and chill 1 to 3 hours.
  2. Meanwhile, soak wooden skewers in water 30 minutes – unnecessary if using metal skewers.  Cut each lemon into 8 wedges
  3. Coat cold cooking grate of grill with cooking spray.  Preheat grill to 350-400 degrees (medium-high) heat.  Remove chicken from marinade, discarding marinade.  Thread chicken and lemon wedges alternately onto skewers, leaving 1/8 inch space between pieces.
  4. Grill kabobs, covered with grill lid, 6 to 8 minutes on each side or until chicken is done.

Grilled Sweet Potatoes with Scallions

  1. Heat grill to medium.  Peel 3 sweet potatoes and cut lengthwise into 1/2 inch thick slices.  Toss potatoes in a large bowl with 3 tablespoons olive oil, 1 teaspoon dried thyme and 1/4 teaspoon cayenne pepper; season with salt and black pepper.
  2. Grill potatoes, turning frequently, until tender when pierced with the tip of a paring knife, 20-30 minutes.
  3. Return grilled potatoes to bowl; add 2 tablespoons butter, and break potatoes into large pieces with the side of a spoon.  Toss in 2 thinly sliced scallions, and serve.

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