• 1 large (3/4 lb.) sweet potato, peeled and cut into 1-inch piecesSpicy-Honey-Glazed-Chicken-and-Sweet-Potato-Kebabs-10-200x300
  • 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) 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
  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.