Twin Eagles Partner Chef Jamie Gwen’s Honey-and-Spice Chicken and Sweet Potato Kabobs
Super quick and easy to make, Chef Jamie Gwen’s Honey and Spice Chicken and Sweet Potato Kabobs satiate every taste: sweet, smoky and spicy. They’re simply delicious! Read on to get the full recipe.
For the Spice Mix:
2 teaspoons chipotle chili powder
1 teaspoon garlic powder
1 teaspoon freshly ground pepper
1 teaspoons ground cumin
1 teaspoon mild smoked paprika
1/2 teaspoon Kosher salt
For the Glaze:
1/3 cup honey
1 tablespoon Dijon mustard
1 teaspoon cider vinegar
For the Kabobs:
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1 medium red onion, cut into 1-inch petals
1 large sweet potato, peeled and cut into 1-inch chunks
Good-quality olive oil
Wooden bamboo skewers, soaked in water for 30 minutes (or metal skewers)
Combine the chili powder, garlic powder, freshly ground pepper, cumin, paprika and salt in a mixing bowl and stir to combine. Transfer 1 tablespoon of the spice mixture to another bowl. Add the chicken pieces to the larger quantity of spices and toss to coat. Add 2 tablespoons of olive oil and mix well. Let the chicken rest at room temperature to marinate while completing the other components of the recipe.
Place the sweet potato cubes into a pot and cover with cold water. Bring the pot to a boil over medium heat and boil until the potatoes are just tender, about 7 minutes. Drain the potatoes and place them in the bowl with the 1 tablespoon of spice mix. Add the onion petals along with 1 tablespoon of olive oil and gently toss to coat.
Combine the honey, Dijon and cider vinegar in a small mixing bowl and whisk to combine.
Thread the chicken, sweet potato and onion petals alternately onto the soaked skewers.
Preheat your Twin Eagles Grill to medium-high heat and grill the skewers, turning frequently, until the chicken is cooked through. Brush the skewers with the glaze during grilling. Remove the skewers from the grill, glaze one last time and serve.
Makes 6 kabobs