Honey-Glazed Chicken, Peach, and Sweet Potato Skewers

by Shawnda on September 1, 2011

in Chicken & Poultry,On the grill,Peaches

Chicken, peach, and sweet potato skewers

Are you tired of grilled foods? Me, neither :) The 30-day streak of 100+ degree weather, now that’s a different story. But not the foods that come along with it.

Sweet, juicy peaches and sweet potatoes are excellent grilled. And they’re even better when skewered and paired with a tangy glaze and crunchy, spiced pecans. Don’t skip – or skimp on – the pecans. They add a flavorful crunch that’s absolutely perfect if you’re serving the skewers over a salad. 2/3 of my house might not have agreed… but that means more pecans for me!

Honey-Glazed Chicken, Peach, and Sweet Potato Skewers

A summery meal from the grill: juicy peaches, smokey sweet potatoes, and chicken topped with a tangy glaze and spicy pecans.


  • 1 medium sweet potato (about 3/4 lb), peeled, sliced into 1/3-inch rounds
  • 1/2 cup sherry vinegar
  • 1/2 cup plus 1 Tbsp honey
  • 2 Tbsp olive oil
  • Salt
  • Freshly ground black pepper
  • 1 lb boneless, skinless chicken breast, cut into 16 pieces
  • 2 peaches, pitted, halved, and each half quartered
  • 1/2 small red onion, cut into 1.5-inch chunks
  • 1/2 cup pecans, coarsely chopped
  • 1/2 tsp ground cumin
  • 1/2 tsp pumpkin pie spice


  1. Heat grill to medium. If using wooden skewers, soak eight of them in water.
  2. Quarter the sweet potato slices into 16 chunks. Place sweet potatoes in a covered bowl with a couple of Tbsp water and microwave 3-5 minutes, until slightly soft (not completely fork-tender).
  3. Put the vinegar, 1/2 cup honey, and 1 Tbsp olive oil in a small pan over medium heat.
  4. Simmer until thickened and reduced to 1/2 cup, about 10 minutes, and salt & pepper to taste.
  5. Thread the pieces of red onion, chicken, sweet potato, and peach onto the skewers.
  6. Reserve half the glaze. Brush the skewers with the remaining half of the glaze.
  7. Grill 5 minutes on each side.
  8. Toss the pecans in a small bowl with the remaining honey, oil, cumin, pumpkin pie spice, 1/4 tsp salt, and a pinch of pepper.
  9. Place piece of foil on the grill and scatter the nuts on the foil, cooking 3 to 5 minutes (they can burn quickly so don't forget to set the grill timer!)
  10. Transfer the skewers to a serving platter, brush with the reserved glaze, and sprinkle with pecans.


Yields: 4 servings

Adapted from Fine Cooking

Estimated time: 1 hour

More fun on the grill:
Grilled Sweet Potatoes with Maple Vinaigrette
Pulled Hawaiian Chicken Sandwiches
Grilled Greek Chicken (Smells Like Home)
Grilled Hawaiian Pork Chops (Sing for Your Supper)


{ 26 comments… read them below or add one }

1 Priyanka September 1, 2011 at 4:08 am

Thats an awesome grill idea….Love the recipe…
Stunning pic


2 Tracey September 1, 2011 at 4:52 am

Sounds like a great combination of flavors! I can’t believe you guys are still dealing with 100 degree temps, hope it cools down before long.


3 Krissy@DaintyChef September 1, 2011 at 6:34 am

I plan to grill all through the fall! I better get this one in soon before peaches are gone.


4 Erin September 1, 2011 at 8:31 am

Seriously the heat needs to go. But I will grill these no matter what.


5 Sara September 1, 2011 at 9:37 am

Mmm, these flavors sound delicious together!


6 Joanne September 1, 2011 at 11:15 am

Given that I have had grilled food exactly once this summer…no, I’m not tired of it :P

I love that you’ve thrown sweet potatoes into this grilled heaven mix!


7 marla September 1, 2011 at 12:34 pm

Love these sweet/savory chicken skewers. Just shared on my Facebook page.


8 foodiebride September 1, 2011 at 1:32 pm

Thanks, Marla!


9 Alison @ Ingredients, Inc. September 1, 2011 at 12:58 pm

found them from Marla! Yum!


10 Reem September 1, 2011 at 10:28 pm

What a beautiful chicken skewers with wonderful flavors…
Such pretty pictures….


11 branny September 2, 2011 at 3:57 am

These flavors sound great


12 Kim (Feed Me, Seymour) September 2, 2011 at 6:24 am

Drooling big time over these! I adore anything with the words sweet potato. I’m glad that we can incorporate a fall-ish food like sweet potatoes with summer grilling!


13 sara September 2, 2011 at 11:35 am

I had my eye on this recipe in Fine Cooking but never managed to actually make it…glad to see it is indeed as delicious as it looked in the magazine…I will definitely have to try it. Love all the flavors going on here.


14 San @ Obviously Cheddar September 2, 2011 at 10:47 pm

Sounds great. Maybe I can get my wife to like skewers after I try this recipe.


15 Katherine Martinelli September 3, 2011 at 3:24 pm

Love this recipe! It seriously makes me sad that I don’t have a grill, but the flavor combination is inspiring nonetheless. I featured it in a peach round-up on my blog yesterday! http://www.katherinemartinelli.com/blog/2011/friday-shout-out-peaches-and-the-unofficial-end-of-summer/


16 Maureen September 3, 2011 at 6:37 pm

what a great combination! I love everything you’ve done. I could only like it better if you came here and cooked it for us. :)


17 foodiebride September 4, 2011 at 1:11 pm

Thanks, Maureen! Just so you know, I don’t do dishes :)


18 Karen September 4, 2011 at 3:26 pm

I’m big on chicken and…. skewers! This is a must try. Lovely pictures too :)


19 Christen September 5, 2011 at 9:58 am

Yum! I can’t wait to give it a try! I linked this on my blog today for a weekly menu. Thanks!


20 Cara September 7, 2011 at 2:12 pm

These are some of my favorite foods to toss on the grill. Sounds incredible!


21 Encore September 12, 2011 at 1:56 pm

Fantastic stuff! I failed on the glaze (and of course told my story on my blog), but I had to thank you for the wonderful recipe! I linked back to you, of course, and will be trying it again!


22 Sharon September 20, 2011 at 3:02 pm

Looks so yummy, and I am drooling.. love all these flavors together. Thanks for sharing.


23 Charlotte Ferreux October 21, 2011 at 3:44 pm

I love this recipe and blog…I posted it on my community foodie blog. Hope you can come check it out http://www.facebook.com/thefrenchiefoodie

Also, feel free to post you’re recipes or you’re favourite foodie tips on it whenever you like!


24 David May 11, 2012 at 5:25 pm

Can you sub red wine vinagear for the sherry?


25 Morgan August 7, 2012 at 3:52 pm


Love this recipe & can’t wait to try. I have a question though– could I make the glaze in advance {say, the night before}? & maybe even the pecans the night before?



26 foodiebride August 8, 2012 at 11:15 am

Sure. The glaze is probably going to get super, super thick. You’ll probably have to microwave it in very short bursts to get in moving again.


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