Honey-Glazed Chicken, Sweet Potato, and Peach Skewers

honey-glazed-chicken-sweet-potato-peach-skewers recipe

Serves 4

by Allison Ehri Kreitler
from Fine Cooking
Issue 111
Last Edit Date: 5/31/2011 2:24:15 PM

Here, juicy chunks of chicken, sweet potatoes, peaches, and onions are grilled with a sweet-tart glaze, then sprinkled with crunchy grilled spiced pecans.

more about:

1 medium sweet potato (about 3/4 lb.), peeled and cut into sixteen 1-1/2-inch pieces
1 cup sherry vinegar
1/2 cup plus 1 Tbs. honey
2 Tbs. canola oil; more for the grill
Kosher salt and freshly ground black pepper
1 lb. boneless, skinless chicken breast halves, cut into 16 pieces
4 small ripe but firm peaches, quartered and pitted (about 1-1/2 lb.)
1/2 small sweet onion, cut into 1-1/2-inch chunks, layers separated (about 4 oz.)
1/2 cup pecans, coarsely chopped
1/2 tsp. ground cumin
1/2 tsp. pumpkin pie spice

Prepare a medium gas or charcoal grill fire. Soak eight 12-inch wooden skewers in water.

In a 4-quart saucepan fitted with a steamer basket, bring 1 inch of water to a boil over high heat. Steam the sweet potatoes until nearly cooked but still a bit firm, 10 to 12 minutes. Remove from the heat; cool slightly.

Put the vinegar, 1/2 cup of the honey, 1 Tbs. of the oil, 2 tsp. salt, and 3/4 tsp. pepper in a 3-quart saucepan. Simmer over medium heat, stirring occasionally, until reduced to 2/3 cup, 13 to 15 minutes. (The glaze should brush on easily but be thick enough to coat the chicken. If it's too thick, add a few drops of hot water.) Meanwhile, thread the onion, chicken, sweet potato, and peach onto the soaked skewers.

Reserve half the glaze. Brush the skewers with the remaining half of the glaze. Thoroughly oil the grill grate. Arrange the skewers on one side of the grill grate and grill, covered, until well marked on one side, 4 to 5 minutes.

Meanwhile, toss the pecans in a small bowl with the remaining 1 Tbs. honey and 1 Tbs. oil, the cumin, pumpkin pie spice, 1/2 tsp. salt, and a pinch of pepper. Put a large piece of foil on the other side of the grill and scatter the nuts on the foil. Flip the skewers. Grill until the chicken is cooked through and the nuts are bubbling, 3 to 5 minutes more. (Keep a close eye on the nuts; stir if they threaten to burn.) Transfer the skewers to a serving platter, brush with the reserved glaze, and sprinkle with the pecans.

Serving Suggestions

Pair this dish with a Grilled Raddichio and Romaine Salad.

nutrition information (per serving):
Calories (kcal): 530; Fat (g): 20; Fat Calories (kcal): 180; Saturated Fat (g): 2; Protein (g): 26; Monounsaturated Fat (g): 11; Carbohydrates (g): 67; Polyunsaturated Fat (g): 6; Sodium (mg): 770; Cholesterol (mg): 65; Fiber (g): 5;

Photo: Scott Phillips

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by Halfthesugarbowl, 8/14/2011I really enjoyed this delicious recipe. The three items in combination with crunchy onions/pecans and the flavorful glaze made a really special and unexpected summer grill combination. My guests were very impressed and I was equally happy. I would definitely make these again.

by chefdarlene, 8/10/2011I agree with some of the comments with this recipe. You must first make sure all of your ingredients for your skewers are the same size, so you will have even cooking time. The glazed can be used as an marinate for the chicken to add more favor. I added the spices that where used in the nut recipe to carry on the favor profile. You can marinate the chicken while your putting together all of the other ingredients. The amount of vinegar is the proper amount for reduction into a glaze. After you assemble the skewers, lightly brush the glaze on, so not to burn, because of the sugar content. After grilling brush on more glaze so that everything on the skewers marrys well together. I thought this was a quick and easy bbq treat!

by lbutlerbishop, 7/25/2011Fabulous taste and very easy. Cut back the vinegar to 1/2 c., added the honey and simmered until thick enough. Didn't have a steamer at my lakehouse so just simmered the sweet potatoes in a little water until partially cooked. Will definitely be cooking this for guests.

by browneyes11, 6/23/2011Absolutely LOVED this recipe!! after reading the reviews I used one cup of the sherry vinegar and reduced it FIRST and then added all the other ingredients. Was perfect!! very flavorful. I also put my peaches cross ways on the skewer - didn't look quite as pretty but then I was able to put more meat etc on the skewer for the bbq.

by LadyBeautour, 6/16/2011I am giving this five stars but did not prepare as written. After reading the reviews, I adjusted the amount of sherry vinegar to 1/4 cup and replaced salt and pepper with 2 teaspoons Cajun seasoning. The glaze was very flavorful! Switched to boneless, skinless chicken thighs which also added more flavor. The sweet potato, peach, onion, and chicken were great together! Best of all everything cooked in the time specified which is sometimes an issue with mixed skewers. Will be making this again.

by fcar, 6/1/2011I tried this the other day and loved the spice combo. I also adjusted recipe as follows. For the glaze just took some honey and cut way down on the sherry. When I tasted the sauce it had enough flavor of the vingegar without adding all that sherry and there was no need to cook and reduce. I also took the pumpkin pie spices and marinated the chicken with it and some olive oil before cooking to add the same flavor to the chicken.

by DObrien, 5/30/2011I, too, thought the glaze was not thick enough even allowing for the cook-down time. However, I brushed it on anyway and then used the remainder to brush on after the skewers were done. My husband and I thought they were absolutely delicious. The grilled pecans make an exceptionally special "finish." I'll cook this again.

by dreamnDee, 5/20/2011The glaze is too liquidy. I even added more honey and simmered more than 1/2 hour. I would like to know how the fine cooking test kitchen made the glaze thick. 1 cup of sherry vinegar is too much. without the glaze, I can't rate the recipe. It needs modification.