Smoked paprika, herbs and lemon chicken thighs served with mashed sweet potatoes with a hint of honey. Great for meal prepping and flavoursome healthy options.
Mix the garlic pepper, mixed herbs, paprika, olive oil and lemon juice in a bowl.
Stir until it makes a smooth paste.
Pour marinade over the chicken and mix well, making sure each piece of chicken is covered.
Preheat grill to 180°C and lightly oil the grill rack (I use spray coconut oil).
Place chicken thighs onto the grill rack, making sure they are not overlapping.
Place under the grill for 15-20 minutes, turning the thighs every 4-5 minutes until cooked throughout.
Peel the potatoes and chop into smaller, equally sized pieces.
Bring a pot of water to boil.
Set the potatoes in the boiling water and slightly reduce the heat, leaving the potatoes to boil for about 20 minutes until soft.
Drain the water and combine the olive oil, salt and honey with the potatoes and mash until the potatoes have a fine, consistent texture.
Serve chicken thighs with honey mash and garnish with finely chopped chives