Name: Chicken and Sweet Potato Kebabs Recipe
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Cuisine: American
Ingredients: 1 pound boneless, skinless chicken breasts (cut into 1 1/2-inch chunks); 2 medium sweet potatoes (peeled and cut into 1-inch chunks); 2 tablespoons olive oil; 2 tablespoons honey; 1 tablespoon Dijon mustard; 1 tablespoon apple cider vinegar; 2 teaspoons smoked paprika; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; wooden or metal skewers; fresh parsley for garnish (optional)

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If you’re on the hunt for an easy but unforgettable meal, you’re going to love Chicken and Sweet Potato Kebabs. This flavor-packed dish combines juicy, marinated chicken with sweet, tender bites of sweet potato, all charred to perfection on the grill. Whether served at a summer barbecue or as a hearty weeknight dinner, these kebabs never fail to please—they’re colorful, satisfying, and just a little bit special thanks to the honey-mustard and smoked paprika marinade.

Chicken and Sweet Potato Kebabs Recipe - Recipe Image

Ingredients You’ll Need

Let’s keep things real: the magic of Chicken and Sweet Potato Kebabs is all about simple ingredients that work overtime on flavor. Each element brings something beautiful to the table—think buttery sweet potatoes, zesty mustard, and a warmth of spices that ties everything together.

Chicken Breasts: Buy boneless, skinless chicken breasts and cut them into hearty chunks; thigh meat also works if you want even juicier results.
Sweet Potatoes: Peel and chop into uniform chunks so they cook evenly on your skewers; their natural sweetness balances the savory chicken perfectly.
Olive Oil: A couple of tablespoons give your marinade the right consistency and help everything caramelize on the grill.
Honey: Adds a crave-worthy sweet glaze and helps with browning.
Dijon Mustard: Packs a punch of tangy depth; don’t skip it unless you absolutely have to!
Apple Cider Vinegar: Lends sparkle and brightness, keeping the flavors vibrant.
Smoked Paprika: Brings warmth and a gentle smokiness—definitely the secret ingredient here.
Garlic Powder: Offers a mellow garlic note without overpowering the other flavors.
Salt: Brings every element into perfect balance.
Black Pepper: A little heat to round things out.
Wooden or Metal Skewers: If using wooden, soak them in water first so they don’t burn on the grill.
Fresh Parsley (optional): A final flourish for color and fresh, herby brightness.

How to Make Chicken and Sweet Potato Kebabs

Step 1: Parboil the Sweet Potatoes

Start by bringing a pot of salted water to a boil. Add your sweet potato chunks and let them bubble away for about 5 to 7 minutes. You want them just fork-tender—the kind of tender where a fork meets a gentle bit of resistance, but not so soft that they fall apart. Drain and let them cool a little. This quick step keeps your sweet potatoes perfectly cooked on the grill instead of ending up charred on the outside and raw in the center.

Step 2: Make the Marinade

In a large bowl, whisk together olive oil, honey, Dijon mustard, apple cider vinegar, smoked paprika, garlic powder, salt, and black pepper until smooth and unified. This marinade is where the Chicken and Sweet Potato Kebabs quietly get all their dazzling flavor. Taste it—if you love it now, you’ll adore it after grilling.

Step 3: Marinate the Chicken

Add the chicken chunks to your spicy-sweet marinade, and toss to coat every piece. Let the chicken sit in the marinade for at least 15 minutes. If you have extra time, let it hang out for up to 2 hours in the fridge; the longer bath means deeper flavor and extra juiciness.

Step 4: Thread the Kebabs

Time for the fun part! Thread the marinated chicken and parboiled sweet potato pieces onto your skewers, alternating as you go. This not only looks beautiful, but means every kebab is a perfect mix of flavors and textures.

Step 5: Grill to Perfection

Preheat your grill or grill pan over medium-high heat. If you’re using a grill, a quick brush of oil on the grates will keep sticking at bay. Arrange your kebabs on the hot grates and cook for 10 to 12 minutes, turning occasionally, until the chicken is cooked through, the sweet potatoes have those tasty char marks, and everything smells irresistible. If you’re roasting in the oven, bake at 425°F (218°C) for 20–25 minutes, turning once halfway through.

How to Serve Chicken and Sweet Potato Kebabs

Garnishes

A sprinkle of freshly chopped parsley is delightful, giving your Chicken and Sweet Potato Kebabs a pop of color and freshness. For extra flavor, try a squeeze of lemon juice over the top right before serving, or a dusting of crumbled feta for a tangy twist.

Side Dishes

These kebabs are so versatile! They play nicely with a cooling yogurt dipping sauce, or you can serve them over fluffy couscous, quinoa, or even a bed of leafy greens. Add a simple tomato-cucumber salad for a light, summery plate, or grilled corn to celebrate peak grilling season.

Creative Ways to Present

If you want to really wow your guests, arrange your Chicken and Sweet Potato Kebabs on a wooden board, alternating the direction of the skewers for a rustic, eye-catching display. Serve with an array of colorful sauces and pickled veggies on the side, or de-skewer the ingredients and toss into a vibrant grain bowl for a fun, deconstructed take.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken and Sweet Potato Kebabs will stay delicious for up to 3 days in the refrigerator. Let them cool completely, remove the skewers, and store in an airtight container. They hold up well for lunch the next day, hot or cold!

Freezing

If you want to freeze, do so before grilling: assemble the skewers, wrap tightly in foil or plastic wrap, and pop them in a freezer bag. When ready to cook, thaw overnight in the fridge, then grill as usual. Cooked kebabs can also be frozen but may lose a bit of their texture on reheating.

Reheating

To reheat, place your kebabs in a 350°F oven for about 10 minutes, or until warmed through. You can also microwave them in 30-second bursts, but the oven keeps the texture truer to the original. If you saved any marinade, brush it over just before reheating for an extra flavor boost.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are juicier and more forgiving if slightly overcooked, but either cut will work beautifully for Chicken and Sweet Potato Kebabs.

What if I don’t have a grill?

No worries—these kebabs are just as good baked in the oven at 425°F. You’ll still get caramelized edges and beautifully tender interiors. Use a foil-lined baking sheet for easy cleanup.

Can I prep any parts ahead of time?

Yes! Parboil the sweet potatoes and marinate the chicken earlier in the day or even the night before. Then, when it’s time to eat, you’re just minutes away from a hot meal.

Are these kebabs gluten-free?

They are naturally gluten-free, provided you use a gluten-free Dijon mustard. Always double-check labels if sensitivities or allergies are a concern.

How can I make these kebabs spicier?

For a little extra kick, add a pinch of cayenne pepper to the marinade or serve with a spicy dipping sauce on the side. You can even sprinkle some chili flakes on top before serving!

Final Thoughts

I can’t recommend Chicken and Sweet Potato Kebabs enough for your next dinner or get-together. They’re easy, stunningly colorful, packed with sweet and smoky flavor, and endlessly adaptable. If you give them a try, don’t be surprised if they become a new favorite in your rotation!

Chicken and Sweet Potato Kebabs Recipe

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4.6 from 18 reviews

Author: admin
Total Time: 37 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Chicken and Sweet Potato Kebabs are a delicious and healthy option for a flavorful meal on the grill. Tender chicken chunks and sweet potato pieces marinated in a blend of spices, honey, and Dijon mustard, then grilled to perfection. A perfect dish for summer BBQs or quick weeknight dinners.

Ingredients

Scale

For the kebabs:

1 pound boneless, skinless chicken breasts (cut into 1 1/2-inch chunks)
2 medium sweet potatoes (peeled and cut into 1-inch chunks)
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
2 teaspoons smoked paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

For serving:

wooden or metal skewers
fresh parsley for garnish (optional)

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Instructions

Parboil the sweet potatoes: Bring a pot of salted water to a boil and parboil the sweet potato chunks for 5 to 7 minutes until just fork-tender but not falling apart. Drain and let cool slightly.
Marinate the chicken: In a large bowl, whisk together olive oil, honey, Dijon mustard, apple cider vinegar, smoked paprika, garlic powder, salt, and pepper. Add the chicken chunks to the marinade and toss to coat. Let sit for at least 15 minutes (or up to 2 hours in the fridge).
Assemble the kebabs: Thread the marinated chicken and sweet potato pieces onto skewers, alternating between them.
Grill the kebabs: Preheat a grill or grill pan over medium-high heat. Lightly oil the grates and cook the kebabs for 10 to 12 minutes, turning occasionally, until the chicken is cooked through and has a nice char.
Serve: Garnish with chopped parsley if desired and serve warm.

Notes

These kebabs pair well with a yogurt dipping sauce or over a bed of couscous or quinoa.
To save time, parboil the sweet potatoes and marinate the chicken ahead of time.
For oven roasting, bake the skewers at 425°F (218°C) for 20–25 minutes, turning halfway through.

Prep Time: 25 minutes
Cook Time: 12 minutes
Category: Main Course
Method: Grilling
Cuisine: American