If you’re craving a vibrant, mouthwatering dish that feels like sunshine on a plate, this Chicken and Sweet Potato Kebabs Recipe will be your new go-to. Perfectly grilled, tender chunks of chicken marry with subtly sweet, slightly smoky sweet potatoes to create a flavor explosion that’s both comforting and exciting. The juicy red onion adds a hint of sharpness while the marinade ties everything together with a luscious balance of honey, Dijon, and smoked paprika. It’s an effortless yet impressive recipe that delivers nutritious satisfaction without any fuss. Once you try these kebabs, they’ll become a beloved staple in your rotation, ideal for family dinners or lively weekend cookouts.
Ingredients You’ll Need
Gathering a handful of simple, wholesome ingredients is all you need to bring this Chicken and Sweet Potato Kebabs Recipe to life. Each component plays a crucial role, whether it’s adding bold flavor, heartiness, or that beautiful pop of color on your grill.
- 1 pound boneless, skinless chicken breasts: Chopped into one-inch cubes for quick, even grilling and juicy bites.
- 2 medium sweet potatoes: Peeled and cut into cubes to provide sweetness and a tender bite after parboiling.
- 1 red onion: Chunked to add a savory, slightly pungent contrast that caramelizes beautifully when grilled.
- 2 tablespoons olive oil: A healthy fat that keeps the chicken moist and helps the marinade stick.
- 2 tablespoons honey: For a touch of natural sweetness that balances the tangy and smoky flavors.
- 1 tablespoon Dijon mustard: Adds a subtle spiciness with creamy depth to the marinade.
- 1 tablespoon apple cider vinegar: Brings brightness and acidity that tenderizes the chicken.
- 2 garlic cloves, minced: Infuses robust, aromatic flavor that wakes up the palate.
- 1 teaspoon smoked paprika: Creates a smoky warmth that enhances the grilled taste.
- 1 teaspoon salt: Essential for seasoning and amplifying all the other flavors.
- 1/2 teaspoon black pepper: Adds a gentle kick and depth of flavor.
- Wooden or metal skewers: For threading ingredients and making grilling a breeze.
How to Make Chicken and Sweet Potato Kebabs Recipe
Step 1: Prepare the Skewers and Marinade
If you’re using wooden skewers, begin by soaking them in water for at least 30 minutes to prevent burning on the grill. While they 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 packs your kebabs with layers of sweet, tangy, savory goodness right from the first bite.
Step 2: Marinate the Chicken
Toss the cubed chicken breasts in half of the marinade until each piece is generously coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This resting period allows the chicken to soak up those vibrant flavors and become beautifully tender during grilling.
Step 3: Parboil the Sweet Potatoes
While the chicken marinates, bring a pot of water to a boil and add the sweet potato cubes. Let them cook for about 5 to 6 minutes until they’re just tender but not fully cooked through. This step ensures they won’t be tough or undercooked by the time the kebabs are done grilling. Drain and set aside to cool.
Step 4: Assemble the Kebabs
Preheat your grill to medium-high heat and grab your skewers. Start threading the marinated chicken, parboiled sweet potatoes, and red onion chunks in an alternating pattern. This not only looks enticing but also creates a perfect balance of flavors and textures in each bite. Once assembled, brush the kebabs with the remaining marinade for extra moisture and a beautiful glaze.
Step 5: Grill to Perfection
Place the kebabs on the grill and cook for about 10 to 12 minutes, turning occasionally. Watch for those irresistible grill marks and ensure the chicken reaches an internal temperature of 165°F for safe and juicy results. The sweet potatoes will caramelize slightly, and the onion will get sweet and tender, completing this flavor trifecta.
How to Serve Chicken and Sweet Potato Kebabs Recipe
Garnishes
Simple garnishes can elevate your Chicken and Sweet Potato Kebabs Recipe to restaurant-worthy status. Fresh herbs like chopped parsley or cilantro add a burst of color and refresher zing, while a sprinkle of crumbled feta or a drizzle of tangy yogurt sauce can add creamy depth. A wedge of lemon on the side provides a bright finish that awakens every bite.
Side Dishes
These kebabs pair wonderfully with light, easy sides that complement their bold flavors. Think fluffy quinoa or couscous tossed with fresh herbs, a crisp green salad loaded with seasonal veggies, or even a refreshing cucumber and tomato salad. For extra indulgence, grilled pita bread or a simple garlic rice pilaf can round out the meal beautifully.
Creative Ways to Present
For a casual gathering, arrange the kebabs on a large platter with small bowls of dips like tzatziki, spicy harissa, or a smoky chipotle mayo. For a fun twist, serve them over a bed of mixed greens or rice bowls topped with avocado slices and toasted nuts. This makes your Chicken and Sweet Potato Kebabs Recipe visually stunning and absolutely crave-worthy.
Make Ahead and Storage
Storing Leftovers
Leftover kebabs keep well in an airtight container in the refrigerator for up to 3 days. Store the chicken, sweet potatoes, and onions together to preserve their flavors, but avoid adding any fresh garnishes until serving again to keep everything fresh.
Freezing
To freeze, place fully cooked kebabs in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe container or bag. They will maintain their best quality for up to 2 months. Thaw overnight in the fridge before reheating to enjoy that same delicious taste.
Reheating
Reheat your kebabs gently in a preheated oven at 350°F for about 10 minutes or until warmed through. Alternatively, warm them on the grill or in a skillet for a few minutes to regain that delightful char and smokiness without drying out the chicken.
FAQs
Can I use other vegetables instead of sweet potatoes?
Absolutely! Bell peppers, zucchini, mushrooms, or cherry tomatoes all work beautifully and add different textures and colors to your Chicken and Sweet Potato Kebabs Recipe.
What if I don’t have a grill?
No problem at all. You can cook these kebabs in the oven at 400°F for 20 to 25 minutes, turning once halfway through. This method still gives you great flavor and tender results.
How long should I marinate the chicken?
While 30 minutes is the minimum, marinating up to 2 hours enhances the flavor further without compromising the texture, making the chicken even juicier.
Are these kebabs gluten-free?
Yes! All ingredients used in this Chicken and Sweet Potato Kebabs Recipe are naturally gluten-free, making it a safe and delicious option for those with gluten sensitivities.
Can I prepare the kebabs ahead of time?
You can assemble the kebabs ahead, cover them tightly, and keep them refrigerated for up to 4 hours before grilling. Just wait to brush on the final marinade until just before cooking.
Final Thoughts
This Chicken and Sweet Potato Kebabs Recipe is a celebration of simple ingredients harmonizing to create extraordinary flavor. It’s the kind of dish that feels special but is easy enough to become a weeknight favorite. I wholeheartedly encourage you to give it a try — your taste buds will thank you and so will anyone lucky enough to share the table with you!
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 combine tender, marinated chicken breasts with slightly sweet, parboiled sweet potatoes and red onions, all grilled to perfection. The flavorful marinade, featuring honey, Dijon mustard, and smoked paprika, imparts a smoky, tangy taste that complements the natural sweetness of the vegetables. Perfect for a healthy and colorful gluten-free main course, these kebabs are ideal for grilling season or any time you want a delicious, balanced meal.
Ingredients
Chicken and Marinade
- 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
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 red onion, cut into chunks
Additional
- Wooden or metal skewers
Instructions
- Prepare Skewers: If using wooden skewers, soak them in water for 30 minutes to prevent burning during grilling.
- Make Marinade: In a small bowl, whisk together olive oil, honey, Dijon mustard, apple cider vinegar, minced garlic, smoked paprika, salt, and black pepper until well combined.
- Marinate Chicken: Place the cubed chicken in a bowl, add half of the marinade, and toss to coat evenly. Cover and refrigerate for at least 30 minutes to let the flavors develop.
- Parboil Sweet Potatoes: Bring a pot of water to a boil and add the sweet potato cubes. Cook for 5–6 minutes until they are slightly tender but still firm. Drain and let them cool.
- Preheat Grill: Heat your grill to medium-high heat, preparing it for direct grilling.
- Assemble Kebabs: Thread the marinated chicken, parboiled sweet potatoes, and chunks of red onion onto the skewers, alternating each ingredient for balance and presentation.
- Brush with Marinade: Use the remaining marinade to brush all sides of the assembled kebabs for extra flavor and moisture.
- Grill Kebabs: Place the skewers on the grill and cook for 10–12 minutes, turning occasionally to ensure even cooking and nice grill marks. Chicken should be fully cooked and the sweet potatoes tender.
- Serve: Remove kebabs from the grill and serve hot, either on their own or with your favorite side dishes.
Notes
- You can add bell peppers or zucchini to the skewers for extra color and flavor.
- If you prefer oven cooking, bake the skewers at 400°F (200°C) for 20–25 minutes, turning once halfway through the cooking time.
