Saturday, November 12, 2016

Chicken Sweet Potato Kabobs

Ok so I tried this recipe on a whim because I'm tired of the same old chicken. And it was really good!

The spice rub is spot on and the glaze complements it perfectly. It caramelized a little bit on the sweet potatoes and made them taste like candied yams. It's got a bit of a spicy kick, which worked really well. I'd use the spice rub again, and I'd make this recipe again. Even for company.

 gluten free sweet potato chicken kabobs

I did modify the recipe a bit, so I re-posted it with my changes.

Chicken Sweet Potato Kabobs

The basics:

2 large sweet potatoes
2 boneless, skinless, chicken breasts, cut into 2-inch pieces
1/2 medium red onion, cut into 1½-inch chunks and layers separated
8 (12-inch) bamboo skewers

Spice Rub:

2 t. garlic salt
2 t. chili powder
1 t. salt
1 t. pepper
1 t. cumin
1 t. paprika
¼ t. crushed red pepper

1/3 c. honey
2 t. balsamic vinegar


Soak the bamboo skewers in water.

Clean the sweet potatoes and pierce with a fork. Microwave on the baked potato setting.

Mix the spice rub in a bowl. Mix the glaze in a separate bowl. Set aside.

When the potatoes are done, let them cool for a minute while you chop the onion.

Peel the potatoes and cut into cubes. Season with salt and pepper.

Pour a bit of olive oil in a medium bowl. Throw the chicken chunks in the bowl and top with the spice rub. Mix with your hands. You're going to have to get your hands all chickeny anyway when you make the skewer.

Make kabobs by alternating chicken, sweet potato, and onion. Place on a cookie sheet and pour the glaze on top.

I don't know how to work the grill. So I set my oven to 350-400ish* and cooked for appx 30 minutes until the chicken read >165 degrees with the meat thermometer. Served with broccoli and cauliflower.

gluten free sweet potato chicken kabobs

*My oven is 30 years old and doesn't maintain temperature, so that's the best I can do. I'm literally ordering a new oven tomorrow.

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