This colorful dish isn't just for show! Wonderful umami flavors from the soy pair beautifully with the crisp asparagus and comforting sweet potatoes.
Combine chicken legs, soy sauce, 1 tbsp cooking oil, honey and garlic in a ziploc bag or bowl to marinate for at least 20 minutes. For longer marination, chicken can be stored covered in a fridge overnight.
Rub the sweet potatoes with remaining cooking oil, season lightly with salt and wrap tightly with aluminium foil. Place sweet potatoes over a preheated grill and cook on medium heat, turning every 10 minutes, until tender when pierced with a fork. Approximately 30-40 minutes.
Cook chicken on grill over medium-high heat, turning every 5-7 minutes until juices run clear when pierced at the thickest part or the internal temperature of the chicken reads 165° Fahrenheit (75° Celsius). Approximately 30-35 minutes.
Grill asparagus over high heat on the grill till it turns bright green and there are some char marks. Approximately 3-5 minutes.
Transfer items to plate to serve and enjoy!