Spicy-Honey Glazed Chicken and Sweet Potato Kebabs

This weeks meal prep was more like a mid-week meal prep because like I mentioned in my other post this week, I was unexpectedly away from the house all weekend. Luckily I chose two extremely simple ingredient and quick recipes to make this week. With this nice summer weather, I am trying to take advantage of all the yummy looking grill recipes and this Spicy-Honey Glazed Chicken and Sweet Potato Kebab was awesome! The most time consuming part of this recipe is preparing the sweet potatoes, but then again I always choose to use about three times what the recipe calls for. Also, because I used so many sweet potatoes, I just made additional sweet potato kebabs. Anyways though, I had my awesome sous chef to help me on this one, which made it even easier and more fun to prepare. This one is definitely worth a try this summer!

Spicy-Honey Glazed Chicken and Sweet Potato Kebabs
Ingredients:

• 1 large (3/4 lb.) sweet potato, peeled and cut into 1-inch pieces (I increased this to about 4 large sweet potatoes)
• 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*

Spice Mix + Glaze

• 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:

1. 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.
2. 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.
3. 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.
4. Thread the chicken, sweet potato, and onion onto the soaked skewers.
5. 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.
6. Remove from the grill and serve immediately.

NOTES
*soak the bamboo skewers in water for 30 minutes prior to use

Original recipe found here
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