If you want to fire up your grill for something irresistibly colorful and packed with flavor, let me introduce you to Chicken and Sweet Potato Kebabs. This happy marriage of juicy chicken, caramelized sweet potatoes, and vibrant red onion, all brushed with a zingy honey-mustard marinade, makes for one of those perfect weeknight dinners that also impresses guests at any backyard gathering. Grilled to perfection, these kebabs offer the ideal balance of savory, sweet, and smoky, and they’re so satisfying that you’ll find yourself coming back to this recipe again and again.
Ingredients You’ll Need
The ingredient list for Chicken and Sweet Potato Kebabs is refreshingly simple, but every single item earns its spot on the skewer. Each ingredient brings a pop of flavor, vibrant color, or that “just right” texture to make these kebabs totally crave-worthy.
- Chicken breasts: Use boneless, skinless chicken breasts for tender, lean chunks that hold their shape and soak up the marinade beautifully.
- Sweet potatoes: These add a little sweetness and earthy richness, plus their color is just gorgeous tucked between the other ingredients.
- Red onion: A subtle bite and a pop of purple make every kebab eye-catching and deliciously aromatic.
- Olive oil: Helps bind the marinade together and adds a subtle richness that works its way into every bite.
- Honey: A touch of sweetness in the marinade that helps caramelize everything on the grill.
- Dijon mustard: Adds gentle heat and a tangy depth that keeps these kebabs from ever tasting boring.
- Apple cider vinegar: Brightens up the marinade and helps tenderize the chicken.
- Garlic: Fresh, minced garlic brings major flavor—don’t skip it!
- Smoked paprika: For that irresistibly smoky, slightly spicy kick—your secret weapon ingredient.
- Salt: Essential for seasoning and helping every flavor pop.
- Black pepper: Adds just enough peppery warmth to round out the marinade.
- Wooden or metal skewers: Go for metal skewers if you have them, or soak wooden ones so they don’t burn on the grill.
How to Make Chicken and Sweet Potato Kebabs
Step 1: Prep Your Skewers
If you’re using wooden skewers for Chicken and Sweet Potato Kebabs, be sure to soak them in water for about 30 minutes before grilling. This simple step keeps them from catching fire—nobody wants burnt skewers stealing the spotlight!
Step 2: Whisk Up the Marinade
In a small bowl, combine olive oil, honey, Dijon mustard, apple cider vinegar, minced garlic, smoked paprika, salt, and black pepper. This powerhouse marinade is what makes these kebabs unforgettable, coating everything with tangy, savory, and smoky flavor.
Step 3: Marinate the Chicken
Add your cubed chicken to a medium bowl and pour in half the marinade. Give it all a good toss so every piece is perfectly coated. Cover the bowl and pop it in the fridge for at least 30 minutes—this crucial time lets the flavors totally soak in.
Step 4: Parboil the Sweet Potatoes
Meanwhile, peel and cube your sweet potatoes, then bring a pot of water to a boil. Cook those sweet potato cubes for about 5 to 6 minutes, just until they’re slightly tender but still holding their shape. Drain and let them cool so they’re easy to handle.
Step 5: Assemble the Kebabs
Time to get creative! Thread the marinated chicken, parboiled sweet potato cubes, and red onion onto your skewers, alternating as you go for great color and flavor in every bite. Once assembled, brush the kebabs with the remaining marinade for double the flavor payoff.
Step 6: Grill to Perfection
Preheat your grill to medium-high heat, then arrange your skewers directly over the heat source. Grill for 10 to 12 minutes total, turning occasionally, until the chicken is cooked through with gorgeous grill marks and the sweet potatoes are caramelized at the edges.
How to Serve Chicken and Sweet Potato Kebabs
Garnishes
A sprinkle of fresh chopped cilantro or parsley just before serving does wonders for both flavor and presentation. You can also add a little squeeze of lemon juice for extra brightness right before you dig in—trust me, it makes the Chicken and Sweet Potato Kebabs taste even fresher.
Side Dishes
These kebabs shine next to simple sides like fluffy rice, quinoa, or a cooling cucumber salad. For a real summertime feast, pair them with grilled corn on the cob, a tangy slaw, or even warm pita bread to soak up every drop of flavor from the plate.
Creative Ways to Present
Pile your Chicken and Sweet Potato Kebabs over a big platter of greens for a colorful, hearty salad, or serve them upright in a mason jar for a whimsical twist at parties. For a family-style meal, lay the skewers out on a wooden board and let everyone build their own plate.
Make Ahead and Storage
Storing Leftovers
If you end up with leftover Chicken and Sweet Potato Kebabs, simply slide everything off the skewers and store in an airtight container in the fridge. They’ll stay fresh for up to three days, making for the best grab-and-go lunch the next day.
Freezing
You can freeze the cooked kebab pieces (off the skewers) in a single layer on a baking sheet, then transfer to a freezer bag for up to two months. This way, you have a healthy, flavor-packed meal component ready whenever you need it.
Reheating
To reheat, let the kebabs thaw in the fridge if frozen, then warm gently in a skillet over medium heat or pop them in a 350°F oven until just heated through. Avoid microwaving if possible, as it can dry out the chicken and sweet potatoes.
FAQs
Can I make Chicken and Sweet Potato Kebabs in the oven?
Absolutely! Simply arrange your assembled kebabs on a baking sheet and bake at 400°F for 20 to 25 minutes, flipping halfway through, until the chicken is cooked through and the vegetables are just a little caramelized. The results are still fantastic.
Can I use chicken thighs instead of breasts?
Definitely! Chicken thighs are juicy and flavorful, making them a great option for Chicken and Sweet Potato Kebabs. Just keep in mind they may need a minute or two longer on the grill to ensure they’re fully cooked.
What can I do if I don’t have sweet potatoes?
No sweet potatoes? Try swapping in butternut squash, carrots, or even regular potatoes, though the flavor profile will change a bit. The recipe’s method will still work beautifully.
How do I keep the chicken from drying out?
Marinating the chicken is key, as is not overcooking it. Watch your grill and pull the kebabs as soon as the chicken is cooked through and has a little char at the edges—juicy kebabs every time!
Can I prep Chicken and Sweet Potato Kebabs ahead of time?
Sure! You can marinate the chicken and parboil the sweet potatoes a day ahead, then assemble and grill when you’re ready. You can even assemble the skewers and keep them covered in the fridge overnight for an easy grilling session the next day.
Final Thoughts
Ready to give these Chicken and Sweet Potato Kebabs a try? They’re the kind of feel-good meal that turns any dinner into a special occasion, loaded with color and flavor. I can’t wait for you to taste just how delicious and effortless this dish can be—happy grilling!
