BBQ chicken skewers with peaches and sweet potatoes
1
Points®
Total time: 50 min • Prep: 30 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
Pureeing a peach into the BBQ sauce is a wonderful way to add natural sweetness and to give the sauce some extra body. We left the peels on the potatoes for added fiber but you can peel them if you prefer. If you’re using wooden skewers, soak them in water for 20 to 30 minutes before use so they don’t burn.
Ingredients
Peach
1 medium, pitted, cut into quarters
Mustard
2 Tbsp, yellow variety
Apple cider vinegar
1 Tbsp
Packed light brown sugar
1½ Tbsp
Worcestershire sauce
½ Tbsp
Smoked paprika
1 tsp
Garlic powder
1 tsp
Onion powder
1 tsp
Table salt
⅛ tsp
Cayenne pepper
⅛ tsp
Liquid smoke flavoring
1½ tsp, about 5 splashes
Uncooked sweet potato
2 medium, cut into 12 cubes each (about 1 lb total)
Uncooked boneless skinless chicken breast tenderloin
1½ pound(s), cut into 36 [1-in] pieces
Peach
2 medium, ripe but firm, pitted, cut into 12 pieces each
Green bell pepper
1 large, cut into 24 pieces
Red onion
1 medium, cut into 24 pieces
Cooking spray
4 spray(s)
Kosher salt
1 tsp
Instructions
1
To make BBQ sauce, in a food processor or blender, combine quartered peach, mustard, vinegar, sugar, Worcestershire sauce, paprika, garlic powder, onion powder, table salt, cayenne, and liquid smoke; process until smooth. Loosen sauce with 1 to 2 tbsp water; set aside.
2
Bring a small saucepan of water to a boil; add potatoes and boil until tender, about 6 to 7 minutes. Drain; set aside.
3
Place chicken in a bowl; toss with 2 tbsp BBQ sauce.
4
Preheat grill to medium-high heat.
5
Using 8 (10- to 12-inch) skewers, alternately thread 3 pieces chicken and 2 pieces each sweet potato, peach, onion, and green pepper onto each skewer. Coat skewers with cooking spray; season with kosher salt. Grill skewers until chicken is cooked through, generously brushing with sauce a few times towards end of cooking, about 5 to 7 minutes per side.
6
Serving size: 2 skewers and 2 tbsp sauce
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