Ingredients
- 1 medium sweet potato
- 1 cup sherry vinegar
- 1/2 cup honey + 1 tbsp
- 2 tbsp canola oil
- kosher salt
- black pepper
- 1 lb boneless, skinless chicken breasts cut into 16 pieces
- 1/2 small sweet onion cut into 1 1/2" chunks, seperated
- 4 small peaches firm, pitted, quartered
- 1/2 cup pecans chopped
- 1/2 tsp cumin ground
- 1/2 tsp pumpkin pie spice
Servings:
Instructions
- 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.
Recipe Notes
Featured Spices:
Cumin, ground
Recipe source: fine cooking - Honey-Glazed Chicken, Sweet Potato, and Peach Skewers
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