If you’re craving a dish that brings together wholesome ingredients and vibrant flavors, you absolutely must try this Chicken and Sweet Potato Kebabs Recipe. It’s a perfect harmony of tender, juicy chicken cubes and sweet, slightly caramelized sweet potatoes, all kissed by a smoky paprika marinade that elevates every bite. Whether you’re firing up the grill or cozying up indoors with an oven-baked version, these kebabs deliver a juicy, colorful meal that’s as satisfying as it is nutritious. Trust me, once you taste the combination of sweet, savory, and a hint of tang, this recipe will quickly become a beloved go-to at your dinner table.
Ingredients You’ll Need
This Chicken and Sweet Potato Kebabs Recipe is all about simple, fresh ingredients that work in perfect synergy to create incredible flavor and delightful textures. Each element plays a role, from the tender chicken to the naturally sweet, tender sweet potatoes, while the marinade beautifully ties everything together.
- 1 pound boneless, skinless chicken breasts: The star protein, cut into 1-inch cubes for perfect grilling.
- 2 medium sweet potatoes: Peeled and cubed, they bring vibrant color and natural sweetness.
- 1 red onion: Adds a mild sharpness and rustic sweetness when grilled.
- 2 tablespoons olive oil: Essential for moisture and helps the marinade stick beautifully.
- 2 tablespoons honey: Provides a lovely balanced sweetness to the marinade.
- 1 tablespoon Dijon mustard: Adds a subtle tang that cuts through the richness.
- 1 tablespoon apple cider vinegar: Brightens the marinade with its light acidity.
- 2 garlic cloves, minced: Infuses the kebabs with savory depth.
- 1 teaspoon smoked paprika: This is the magic spice that lends a warm smokiness.
- 1 teaspoon salt: Enhances all the natural flavors.
- 1/2 teaspoon black pepper: Adds a gentle spicy kick without overpowering.
- Wooden or metal skewers: Choose your preferred option; soak wooden skewers if needed to prevent burning.
How to Make Chicken and Sweet Potato Kebabs Recipe
Step 1: Prepare the Skewers and Marinade
Start by soaking wooden skewers in water for at least 30 minutes to avoid burning during grilling. While the skewers soak, whisk together olive oil, honey, Dijon mustard, apple cider vinegar, minced garlic, smoked paprika, salt, and black pepper in a small bowl — this marinade is where the magic begins, creating layers of flavor that marry the sweet potatoes and chicken beautifully.
Step 2: Marinate the Chicken
Place your chicken cubes in a bowl and pour over half of your prepared marinade, making sure each piece is well coated. Cover and pop it into the fridge for at least 30 minutes to allow those flavors to deeply soak into the meat, infusing juiciness and tenderness that you’ll notice with every bite.
Step 3: Parboil the Sweet Potatoes
While the chicken marinates, bring a pot of water to a boil and parboil the sweet potato cubes for about 5 to 6 minutes. This step is key because it ensures the sweet potatoes get tender but still hold their shape and texture when grilled. Drain and let them cool.
Step 4: Assemble the Kebabs
Now for the fun part: threading! Alternate pieces of marinated chicken, sweet potatoes, and red onion chunks onto your skewers. This colorful, balanced arrangement not only looks fantastic but also ensures every skewer offers a perfect combo of flavors and textures in each bite. Don’t forget to brush your assembled kebabs generously with the remaining marinade for extra flavor and moisture.
Step 5: Grill to Perfection
Preheat your grill to medium-high heat and place the kebabs on the grill rack. Grill for 10 to 12 minutes, turning occasionally to make sure every side gets those beautiful char marks and the chicken cooks through perfectly. You’re looking for juicy chicken with a smoky, caramelized crust and tender sweet potatoes that have taken on just the right amount of grill-charred sweetness.
How to Serve Chicken and Sweet Potato Kebabs Recipe
Garnishes
Add a fresh pop to your kebabs by garnishing with chopped fresh parsley or cilantro. A squeeze of lemon juice just before serving also brightens the dish, balancing the smoky, sweet flavors and adding a zesty freshness that your taste buds will adore.
Side Dishes
These kebabs pair beautifully with a variety of sides. Creamy tzatziki or a tangy yogurt dip sets off the spices perfectly. For a heartier meal, a simple quinoa salad with cucumber and tomato or a light green salad with a citrus vinaigrette complements the kebabs without overwhelming their flavors.
Creative Ways to Present
For a fun twist, serve the kebabs over a bed of fluffy couscous or even inside warm pita bread with a dollop of hummus. You can also lay them out on a colorful platter lined with grilled vegetables or mixed greens, making a stunning centerpiece for family dinners or weekend barbecues with friends.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, which is rare because these kebabs disappear fast, store them in an airtight container in the fridge. They’ll stay fresh for up to three days, making for a perfect pack-and-go lunch or quick dinner fix.
Freezing
This Chicken and Sweet Potato Kebabs Recipe freezes well for longer storage. Once grilled and cooled, place the kebabs in a freezer-safe bag or container, separating layers with parchment paper. Freeze for up to two months — just thaw overnight in the fridge when ready to eat.
Reheating
Reheat leftovers gently in a skillet over medium heat or in a preheated oven at 350°F until warmed through. Avoid microwaving to maintain the texture of the chicken and sweet potatoes, keeping the kebabs juicy and delicious just like freshly made.
FAQs
Can I use other vegetables besides sweet potatoes?
Absolutely! Bell peppers, zucchini, or cherry tomatoes are fantastic additions or substitutions that add great color and complementary flavors to your kebabs.
Is it necessary to parboil the sweet potatoes?
Parboiling ensures the sweet potatoes are tender enough without overcooking on the grill. Skipping this step might result in undercooked or tough sweet potatoes once grilled.
Can I make this recipe gluten-free?
Yes! All the ingredients in this Chicken and Sweet Potato Kebabs Recipe are naturally gluten-free, making it a safe and satisfying choice for gluten-sensitive eaters.
How do I prevent the chicken from drying out on the grill?
Marinating the chicken and turning the skewers frequently while grilling helps keep the meat juicy. Also, avoid overcooking by checking for doneness around the 10-minute mark.
Can I prepare these kebabs without a grill?
Definitely! You can bake the skewers in the oven at 400°F for 20 to 25 minutes, turning once halfway through, which yields equally flavorful and tender results.
Final Thoughts
This Chicken and Sweet Potato Kebabs Recipe is one of those rare dishes that feels both comforting and fresh, simple yet impressive. It’s the kind of recipe you’ll want to make over and over, especially when you want a meal that’s full of flavor without fuss. So go ahead and give it a try — your taste buds will thank you, and your friends and family will be asking for seconds in no time!
Print
Chicken and Sweet Potato Kebabs Recipe
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Total Time: 52 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Description
These Chicken and Sweet Potato Kebabs are a flavorful and healthy grilling option perfect for a nutritious dinner. Tender cubes of chicken breast marinated in a honey-Dijon blend are skewered alternately with parboiled sweet potatoes and red onions, then grilled to perfection with a smoky char. The combination of the sweet and savory marinade with the natural sweetness of the potatoes makes this dish both satisfying and wholesome.
Ingredients
Marinade and Chicken
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables and Skewers
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 red onion, cut into chunks
- Wooden or metal skewers (if wooden, soak in water for 30 minutes before use)
Instructions
- Prepare Skewers and Marinade: If using wooden skewers, soak them in water for 30 minutes to prevent burning on the grill. In a small bowl, whisk together the olive oil, honey, Dijon mustard, apple cider vinegar, minced garlic, smoked paprika, salt, and black pepper until well combined.
- Marinate Chicken: Place the chicken cubes in a bowl and toss with half of the marinade. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate the meat.
- Parboil Sweet Potatoes: Bring a pot of water to a boil, then add the sweet potato cubes. Cook for 5 to 6 minutes, just until they are slightly tender but not fully cooked. Drain and set aside to cool.
- Preheat Grill: Heat your grill to medium-high temperature to ensure a good sear and grill marks.
- Assemble Kebabs: Thread the marinated chicken, parboiled sweet potato cubes, and red onion chunks onto the skewers, alternating pieces to balance the flavors and textures.
- Brush with Remaining Marinade: Lightly brush the assembled kebabs with the remaining marinade to enhance moisture and flavor during grilling.
- Grill Kebabs: Place the skewers on the preheated grill and cook for 10 to 12 minutes, turning occasionally to cook evenly and develop nice grill marks. Ensure the chicken is cooked through (internal temperature of 165°F) before removing.
- Serve: Serve the kebabs hot off the grill for a delicious, wholesome meal.
Notes
- You can add bell peppers or zucchini to the skewers for extra color and flavor.
- If you don’t have a grill, bake the skewers in a preheated oven at 400°F for 20 to 25 minutes, turning once halfway through.
