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.

Ingredients

  • 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

Instructions

  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.

Notes

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)

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