As I posted last week, I was intrigued by the recipe mentioned in the peaches round-up on theKitchn, Honey-Glazed Chicken, Sweet Potato, and Peach Skewers. I picked it as my “must try” recipe for the week (I actually picked another too, couldn’t help myself). We tried this last night and it was a wild success! I will say that this is a bit too much work for me for most week nights. Matt cut and marinated the chicken at lunch and I came straight home and started the rest of the prep and let him pick up the kids. There were also quite a few dishes to do after the meal was over. But the results were worth it – adults and kids agree – and we would definitely do this again, but probably on a weekend.
Ingredients (serves 6)
- 1.5 lb boneless skinless chicken breast, cut into 24 1 1/2 inch pieces
- 3/4 C sherry vinegar
- 1/3 C honey + 1 T
- cumin
- pumpkin pie seasoning
- 4 T canola oil, divided
- 2 med sweet potatoes, peeled and cut into 24 1 1/2 inch pieces
- 1 large sweet onion, peeled and cut into 1 1/2 inch pieces, layers separated
- 3 lg peaches, pitted and cut into eighths
- salt & pepper
- 1/2 cup chopped pecans
Directions
An hour or few before cooking, toss chicken with 2 T canola oil, 1 tsp pumpkin pie spice, 1 tsp cumin and some salt and pepper. Leave to marinate for a couple of hours.
When dinner time is approaching … Soak 12 twelve-inch skewers in water. Heat gas grill to medium. In a pot with a steamer basket, heat 1 inch of water to boiling. Steam sweet potatoes 10-12 minutes until soft, but not fully cooked.
Heat sherry vinegar in a small sauce pan over high heat. Boil, reducing volume by over half. Stir in honey, 1 T oil, and salt and pepper to your taste. Glaze should be thick enough to coat chicken, but thin enough to brush on easily. Thread skewers with chicken, onions, sweet potatoes and peaches. Reserve half of the glaze and brush kabobs with the remaining half.
Thoroughly oil the grates of the grill. Grill skewers 4-5 minutes covered until well- marked. Meanwhile toss pecans with remaining 1 T oil, 1 tsp cumin, 1 tsp pumpkin pie spice, salt and pepper. Place in foil “dish” and grill along side the chicken skewers, being careful to not burn these. Cook chicken until done and nuts until toasted.
Serve kabobs brushed with remaining glaze and sprinkled with pecans. Swoon.
