Grilled Herb-Marinated Chicken Thighs with Sweet Potato Mash

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy grilled chicken thighs marinated in fresh herbs and garlic, served with creamy mashed sweet potatoes for a comforting paleo meal. This American-inspired paleo recipe (gluten free), ready in about 65 minutes, pairs chicken thighs, bone-in skin-on, fresh rosemary, fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a paleo week and pairs well with roasted root vegetables or a leafy salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 25 min Serves 6 American cuisine 480 cal/serving

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Ingredients

6 pieces (about 1.5 lbs) chicken thighs, bone-in skin-on
2 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
4 minced garlic cloves
3 tbsp olive oil
1 1/2 tsp sea salt
1 tsp black pepper
2 lbs, peeled and cubed sweet potatoes
1/4 cup full-fat coconut milk
2 tbsp ghee or clarified butter

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Instructions

Step 1: In a large bowl, combine 3 tbsp olive oil, 2 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 4 minced garlic cloves, 1 tsp black pepper, and 1 tsp sea salt. Add 6 chicken thighs (1.5 lbs), toss well, and marinate for at least 30 minutes in the fridge.
Step 2: Preheat grill to medium-high heat (about 400°F). Grill chicken thighs skin-side down for 6-7 minutes until edges are crispy, then flip and grill 5-6 minutes more until internal temperature reaches 165°F.
Step 3: Meanwhile, place 2 lbs peeled and cubed sweet potatoes in a pot and cover with water. Bring to a boil and cook for 15 minutes until tender.
Step 4: Drain sweet potatoes and mash with 1/4 cup full-fat coconut milk and 2 tbsp ghee until smooth and creamy; season with 1/2 tsp sea salt.
Step 5: Serve grilled chicken thighs over a bed of sweet potato mash.