Spicy-Honey Glazed Chicken and Sweet Potato Kebabs

• Meat

  • 1 1/2 lb Chicken thighs, boneless skinless

• Produce

  • 1 Large (3/4 lb. sweet potato
  • 1 Sweet onion, Medium

• Condiments

  • 6 tbsp Honey

• Baking & Spices

  • 2 tsp Chili powder
  • 2 tsp Garlic salt
  • 1 tsp Paprika
  • 1 tsp Pepper
  • 1/4 tsp Red pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tsp Cider vinegar
  • 1 Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

• Other

  • 7 (12-inch bamboo skewers*

Found on littlebroken.com

Description

Ingredients

• 1 large (3/4 lb.) sweet potato, peeled and cut into 1-inch pieces
• 1½ lbs. boneless, skinless, chicken thighs, cut into 2-inch pieces
• 1 medium sweet onion, cut into 1½-inch chunks and layers separated
• olive oil
• 7 (12-inch) bamboo skewers*
• 2 tsp. garlic salt
• 2 tsp. chili powder
• ½ tsp. salt
• 1 tsp. pepper
• 1 tsp. cumin
• 1 tsp. paprika
• ¼ tsp. crushed red pepper
• 6 Tbsp. honey
• 2 tsp. cider vinegar

Directions

• Place potato pieces into a small saucepan and add just enough water to cover the tops. Bring the water with potatoes to a boil over medium heat; cook for 5 minutes, partially covered, until potatoes are nearly cooked but still a bit firm. Remove from the heat; cool slightly.
• While the potatoes are cooling, prepare the spice mix + glaze by mixing together the garlic salt, chili powder, salt, pepper, cumin, paprika and crushed red pepper. In a separate bowl, combine the honey and cider vinegar. Set aside.
• Add chicken to a medium bowl; drizzle lightly with olive oil and toss with half of the spice rub. Do the same with cooled potato pieces and sweet onion chunks; drizzle with olive oil and toss with remaining spice rub.
• Thread the chicken, sweet potato, and onion onto the soaked skewers.
• Preheat the grill on medium/high; grill the chicken skewers for 8 minutes, turning frequently, or until chicken juices run clear while brushing the skewers with the prepared honey glaze.
• Remove from the grill and serve immediately.