Honey-Smoked Chicken Skewers
with Potato Wedges and Sour Cream
This recipe is the furthest thing from a boring chicken dinner, which may explain why we’re head-over-heels in love with it. You can’t beat the combination of honey-smoked skewers and crisp potato wedges. It’s a meal so good, you’ll forget it’s also good FOR you.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Yukon Gold Potatoes
Whole Grain Mustard
Baby Gem Lettuce
Not included in your delivery
Wash and dry all produce. Preheat the oven to 400 degrees. Soak the skewers in water. Cut the potatoes into large wedges like steak fries. Toss the potato wedges on a baking sheet with 2 Tablespoons oil and a pinch of salt and pepper. Place in the oven for 25 minutes, turning once, until golden brown.
In a medium bowl, stir together the mustard and honey. Set ¼ of the mixture aside in a small bowl. Cut the chicken into bite-sized pieces, and toss into the medium bowl with the marinade. Season generously with salt and pepper. TIP: If you have the time, marinate the chicken, covered, for up to 24 hours in the fridge.
Prep the salad: Trim and thinly slice the lettuce. Core, seed, and dice the tomatoes. Place them into a large bowl.
Thread the chicken onto skewers. Place the skewers onto a lightly oiled baking sheet. Bake 10-15 minutes, until cooked through. Remove the potato wedges from the oven, then heat broiler to high (or oven to 500 degrees). Broil the skewers another 3-5 minutes, until slightly charred.
Finish and plate: Toss the salad with a drizzle of oil. Season with salt and pepper. Serve the chicken skewers on a bed of salad with the potato wedges on the side. Drizzle the reserved marinade over the chicken skewers, and serve with the sour cream for dipping. Enjoy!