This first recipe from Fine Cooking is going to become a family favorite this fall. Don’t sweat it if you don’t have peaches because plums will work equally as well. After 5 minutes of cooking, the skewers are dressed with a tart glaze and garnished with spiced pecans. The easy yet impressive fall dish is one you’ll want to come back to time and time again.
- 1 medium sweet potato, peeled and cut into 16 (1½-inch) pieces
- 1 cup sherry vinegar
- ½ cup plus 1 tablespoon honey
- 2 tablespoons canola oil; more for the grill
- Kosher salt and freshly ground black pepper
- 1 pound boneless, skinless chicken breast halves, cut into 16 pieces
- 4 small ripe but firm peaches, quartered and pitted
- ½ small sweet onion, cut into 1½-inch chunks, layers separated
- ½ cup pecans, coarsely chopped
- ½ teaspoon ground cumin
- ½ teaspoon pumpkin pie spice
In a 4-quart saucepan fitted with a steamer basket, bring 1 inch of water to a boil over high heat. Steam the sweet potatoes until nearly cooked but still a bit firm, 10 to 12 minutes. Remove from the heat; cool slightly. Put the vinegar, ½ cup of the honey, 1 tablespoon of the oil, 2 teaspoons salt, and ¾ teaspoon pepper in a 3-quart saucepan. Simmer over medium heat, stirring occasionally, until reduced to ⅔ cup, 13 to 15 minutes. Meanwhile, thread the onion, chicken, sweet potato, and peach onto the soaked skewers.
Reserve half the glaze. Brush the skewers with the remaining half of the glaze. Thoroughly oil the grill grate. Arrange the skewers on one side of the grill grate and grill, covered, until well marked on one side, 4 to 5 minutes.
Meanwhile, toss the pecans in a small bowl with the remaining 1 tablespoon honey and 1 tablespoon oil, the cumin, pumpkin pie spice, ½ teaspoon salt, and a pinch of pepper. Put a large piece of foil on the other side of the grill and scatter the nuts on the foil. Flip the skewers. Grill until the chicken is cooked through and the nuts are bubbling, 3 to 5 minutes more. Transfer the skewers to a serving platter, brush with the reserved glaze, and sprinkle with the pecans.