Honey-Glazed Chicken, Sweet Potato, and Peach Skewers

Honey-Glazed Chicken, Sweet Potato, and Peach Skewers
Photo by Scott Phillips


  • 1 cup sherry vinegar
  • 1 medium sweet potato (about ¾ lb.), peeled and cut into sixteen 1-½-inch pieces
  • 4 small ripe but firm peaches, quartered and pitted (about 1-½ lb.)
  • ½ tsp. ground cumin
  • Kosher salt and freshly ground black pepper
  • ½ cup plus 1 Tbs. honey
  • 1 lb. boneless, skinless chicken breast halves, cut into 16 pieces
  • + 4 more ingredients
    • ½ tsp. pumpkin pie spice
    • ½ cup pecans, coarsely chopped
    • 2 Tbs. canola oil; more for the grill
    • ½ small sweet onion, cut into 1-½-inch chunks, layers separated (about 4 oz.)

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; ...

View full recipe at Fine Cooking


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