Grilled Chicken Skewers with Sweet Potato, Red Onion, and Guava Chipotle Lime Glaze

Instructions

1. 1

   If using wooden skewers, soak them in water for 20 minutes to prevent burning on the grill.

2. 2

   Place the sweet potato cubes in a pot of boiling water with a pinch of the salt. Cook for 5 minutes until just barely tender. Drain and let them cool enough to handle.

3. 3

   In a large bowl, mix 30 ml (2 tbsp) olive oil, 30 ml (2 tbsp) lime juice, half of the minced garlic, ground cumin, smoked paprika, 2.5 g (1 tsp) ground chipotle, 5 g (3/4 tsp) salt, and 1 g (1/2 tsp) black pepper. Add the chicken and toss well to coat. Marinate for 15 minutes.

4. 4

   Meanwhile, make the glaze. In a small saucepan, combine the guava paste, 15 ml (1 tbsp) lime juice, 15 ml (1 tbsp) olive oil, 60 ml (1/4 cup) water, the remaining garlic, 2.5 g (1 tsp) ground chipotle, 3 g (1/2 tsp) salt, and 1 g (1/2 tsp) black pepper. Cook over low heat for 3 to 4 minutes, stirring, until thick and glossy. Set aside.

5. 5

   Preheat the grill to medium-high heat, about 425°F to 450°F (220°C to 230°C). Clean and lightly oil the grates.

6. 6

   Assemble the skewers, alternating chicken, sweet potato, and red onion until all ingredients are used.

7. 7

   Grill the skewers for 6 minutes on the first side. Turn and cook 5 minutes more. Brush with the guava glaze and continue cooking 2 to 3 minutes more, turning once and adding another layer of glaze, until the chicken reaches an internal temperature of 165°F (74°C).

8. 8

   Remove the skewers from the grill and let them rest for 3 minutes. Sprinkle the fresh cilantro over the top and serve immediately.