SPICY-HONEY GLAZED CHICKEN AND SWEET POTATO KEBABS

PREP TIME: 20 mins

COOK TIME: 15 mins

TOTAL TIME: 35 mins

SERVES: 4

INGREDIENTS

• 1½ lbs. deboned , de skinned chicken thighs, cut into 2-inch chunks.
• 1 large sweet potato. Peel and cut into 1-inch cubes.
• 1 medium sweet onion, cut into 1½-inch pieces (layers separated).
• Olive oil
• Seven 12-inch bamboo skewers (soaked in water for 30 mins prior to use).

Spice Mix & Glaze

• 6 tsp. honey
• 2 tsp. cider vinegar
• 2 tsp. garlic salt
• 2 tsp chili powder
• 1 tsp. cumin
• 1 tsp. pepper
• 1 tsp. paprika
• ½ tsp. salt
• ¼ tsp. crushed red pepper

Directions:

1. Fill a small saucepan with the potato pieces and add enough water to cover the tops.
2. Bring to a boil over a medium heat and cook for 5 minutes, with the lid partially covering the top.
3. Stop when potatoes are nearly cooked, but still firm. Remove from the heat and allow to cool slightly.
4. Prepare the spice mix and glaze while the potatoes cool. Start by mixing together the garlic salt, pepper, cumin, chili powder, salt, paprika and crushed red pepper.
5. Combine your honey and cider vinegar in a separate bowl and set to the side.
6. Place your chicken into a medium bowl and drizzle lightly with olive oil and coat with half of your spice rub.
7. Follow the same procedure for the cooled sweet potato chunks and sweet onion pieces.
8. Drizzle with more olive oil and toss with the remaining spice rub.
9. Preheat your grill to medium/high. Stick the chicken, sweet potato, and onion on the presoaked skewers and grill for 8 minutes.
10. Turn them frequently, until the chicken juices run clear,
11. Brush your skewers with the prepared honey glaze.
12. Remove from the grill and serve immediately.