Lemonade Chicken Legs with Garlic Sweet Potatoes

Place chicken legs in one or two large plastic zip lock bags with lemonade and soy sauce. Seal the bag and turn over a number of times so that all pieces are nicely coated. Place in refrigerator to marinate for a few hours or overnight.

Remove chicken legs from marinade. Place marinade in a small saucepan and bring to a boil and reduce by half over medium high heat.

Prepare sweet potatoes while marinade is reducing. Cut in half and then cut each half into quarters to make wedges –about 8 pieces per medium size sweet potato. Toss with olive oil and garlic in a microwave safe bowl. Microwave on high 5 minutes and toss again. Place potatoes in a grill basket.

Oil the grill and preheat BBQ to medium-high. Place chicken on grill skin side down. Cook potato wedges in a grill basket with chicken. Grill the chicken turning once, until fully cooked and browned and crispy – until a thermometer inserted into the chicken reads 165°F (74°C). Baste often during cooking. Discard leftover marinade.