Description
This vibrant Grilled Chili Lime Honey Chicken and Sweet Potatoes recipe combines tender chicken chunks marinated in a zesty chili lime honey sauce, grilled alongside sweet potatoes and red bell peppers. Served over steamed rice and topped with a fresh avocado salsa, this dish offers a perfect balance of smoky, sweet, and spicy flavors for a delightful, wholesome meal.
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
Grilled 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 tossing sweet potatoes)
- kosher salt and black pepper, to taste
- Steamed white or brown rice, for serving (about 2 cups cooked)
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 kosher salt
Instructions
- Prepare the marinade: 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, oregano, and a generous pinch of kosher salt. Seal the bag and massage the marinade around the chicken pieces. Refrigerate and marinate for at least 15 minutes or up to overnight to develop flavor.
- Toss the sweet potatoes: In a medium bowl, toss the sweet potato wedges with the remaining 2 tablespoons of olive oil, a pinch of kosher salt, and black pepper until evenly coated.
- Preheat the grill: Heat your grill, grill pan, or skillet to medium-high heat, preparing it for direct grilling.
- Assemble skewers: Thread the marinated chicken pieces and red bell pepper chunks alternately onto skewers. Ensure even spacing for uniform cooking.
- Grill chicken and vegetables: Lightly brush the skewers with olive oil to prevent sticking. Place the skewers on the grill and cook for 10 to 12 minutes, turning occasionally until the chicken is fully cooked and charred on all sides. At the same time, grill the sweet potato wedges placed on tin foil on the grill, flipping halfway through cooking. Grill until tender and lightly charred, 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. Mix gently to combine without mashing the avocado.
- Serve: Arrange the grilled chicken and bell pepper skewers alongside the grilled sweet potatoes over a bed of steamed white or brown rice. Spoon the fresh avocado salsa on top and garnish with extra fresh herbs if desired. Serve immediately for best taste.
Notes
- For easy grilling, soak wooden skewers in water for 30 minutes before threading to prevent burning.
- Sweet potatoes can be replaced with regular potatoes or butternut squash if preferred.
- Adjust the amount of crushed red pepper flakes and jalapeño in the salsa to control the level of spiciness.
- Marinating the chicken overnight intensifies the flavors but 15 minutes is sufficient for a quick meal.
- If you don’t have a grill, use a grill pan or skillet on the stovetop for similar results.
- Use fresh herbs for best flavor, but dried oregano can be substituted if fresh is unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 75 mg
