Description
This Grilled Chili Lime Honey Chicken and Sweet Potatoes with Avocado Salsa recipe features juicy chicken skewers marinated in zesty lime, honey, and chili flakes, served alongside tender grilled sweet potatoes and a fresh, creamy avocado salsa. Perfect for a flavorful and healthy dinner that combines smoky, sweet, and tangy flavors.
Ingredients
Scale
Chicken Marinade
- 1 pound boneless skinless chicken breasts, cut into bite size chunks
- 2 tablespoons extra virgin olive oil
- 1/4 cup fresh lime juice
- 2 cloves garlic, minced or grated
- 1 tablespoon honey
- 1 teaspoon crushed red pepper flakes
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh chopped oregano
- kosher salt and black pepper, to taste
Vegetables and Sides
- 2 sweet potatoes, cut into wedges
- 2 red bell peppers, chopped into bite sized chunks
- 2 tablespoons extra virgin olive oil (for sweet potatoes)
- salt and black pepper, to taste
- steamed white or brown rice, for serving
Avocado Salsa
- 1 avocado, diced
- 1 jalapeño, seeded and chopped
- juice from 1 lime
- 1/4 cup fresh cilantro and/or basil, chopped
- pinch of salt
Instructions
- Marinate the Chicken: In a gallon size zip-top bag, combine the chicken chunks with 2 tablespoons olive oil, fresh lime juice, minced garlic, honey, crushed red pepper flakes, chopped cilantro, chopped oregano, and a generous pinch of kosher salt and black pepper. Seal the bag and marinate for 15 minutes or refrigerate up to overnight for deeper flavor.
- Toss Sweet Potatoes: In a bowl, toss the sweet potato wedges with the remaining 2 tablespoons of olive oil and season with a pinch of salt and black pepper until evenly coated.
- Prepare and Thread Skewers: Preheat your grill, grill pan, or skillet to medium-high heat. Thread the marinated chicken pieces and red bell pepper chunks alternately onto skewers to make colorful kebabs.
- Grill Chicken and Sweet Potatoes: Lightly brush the assembled skewers with olive oil. Place them on the grill and cook, turning occasionally until the chicken is cooked through and lightly charred, about 10 to 12 minutes total. Simultaneously, grill the sweet potato wedges on foil on the grill, turning halfway through, until tender and lightly charred on all sides, about 10 to 12 minutes.
- Make Avocado Salsa: In a small bowl, combine diced avocado, chopped jalapeño, fresh lime juice, chopped cilantro and/or basil, and a pinch of salt. Gently stir to combine while maintaining the salsa’s chunky texture.
- Serve the Dish: Plate the grilled chicken skewers and sweet potatoes over steamed rice. Top with freshly made avocado salsa and garnish with extra fresh herbs if desired. Enjoy warm.
Notes
- For best results, marinate the chicken overnight to maximize flavor and tenderness.
- If you don’t have a grill, use a grill pan or a skillet on the stovetop to cook the chicken and sweet potatoes.
- Adjust the amount of crushed red pepper flakes and jalapeño to control the heat level.
- Sweet potatoes can be pre-cooked slightly by steaming or microwaving for 3-4 minutes to reduce grilling time.
- Use fresh herbs like cilantro and oregano for the most vibrant flavor; dried herbs are less recommended.
- To make this recipe gluten-free, ensure your skewers and all seasonings are gluten-free certified.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 80 mg
