Isaacs' Home Recipes Main MainDish Recipes Skewered Chicken 'n' Sweet Potatoes

Skewered Chicken 'n' Sweet Potatoes

4 medium sweet potatoes, peeled and cut into 1" cubes
2 Tbsp water
1/4 cup olive oil
2 Tbsp lemon juice
2 Tbsp Worcestershire sauce
2 garlic cloves, minced
1/2 tsp pepper
1/4 tsp salt
1-1/2 lbs boneless skinless chicken breasts, cut into 1" cubes
2 large sweet onions, cut into chunks

Chipotle Molasses Butter:
1/2 cup butter, softened
2 Tbsp molasses
2 tsp chipotle peppers in adobo sauce
1 tsp grated lemon peel

Place sweet potatoes and water in a large microwave-safe dish.
Cover and microwave on high for 8 minutes or until tender; 
drain and set aside.
In a small bowl, combine the oil, lemon juice, Worcestershire sauce,
garlic, pepper and salt.
Place chicken in a large resealable plastic bag; add half of the marinade.
Place onions and sweet potatoes in another large resealable plastic bag;
add remaining marinade.
Seal bags and turn to coat; refrigerate for 30 minutes.
IN a small bowl, combine the butter, molasses, chipotle peppers and lemon peel.
Cover and refrigerate until serving.
Drain and discard marinade. 
On 12 metal or soaked wooden skewers, alternately thread the chicken,
sweet potatoes and onions.
Grill, covered, over medium-hot heat for 6-8 minutes on each side or until
chicken juices run clear.
Serve with chipotle molases butter.

*  6 servings

(Taste of Home - June/July 2006)