Honey Sriracha Skewers

Preheat oven to 400ºF. In a small mixing bowl, whisk honey, Sriracha sauce, soy sauce, rice wine vinegar, corn starch, garlic, and salt.

Place cubed sweet potato in a microwave-safe bowl with the water. Cover with plastic wrap or wax paper, ensuring a good seal to contain the steam. Cook on high for 4 minutes, mix, and then cook on high for an additional 3–4 minutes. The potatoes are done when they are tender, but not falling apart. Microwave for additional time as needed depending on how fast your microwave cooks.

While potatoes are cooking, chop red peppers, onions, and chicken into 1-inch pieces. Line a jelly roll pan with aluminum foil. If you don’t have a jelly roll pan, a baking sheet will work. The benefit of the jelly roll pan is that it’s higher lip will elevate the skewers off the pan during cooking.

Assemble skewers (I used long metal grilling skewers) by threading the chicken and sweet potato onto each skewer in a regular pattern. I used a pattern of chicken, sweet potato, onion, red pepper, onion, and so forth.

Place each skewer lengthwise on the pan so that the tips and handles are supported by the edges of the pan. This will elevate the skewers off the pan. Baste each skewer with the marinade, reserving about 1/3 of the total marinade for later use. Allow skewers to marinate for about 15 minutes before cooking. After the skewers are done marinating, baste them again with the drippings on the bottom of the pan.

Bake in a 400ºF oven for 15 minutes and then flip skewers, baste with remaining marinade, and bake for another 15–20 minutes. The skewers are done cooking when the chicken reaches an internal temperature of 165ºF. Remove from the oven and baste each skewer with the drippings from the bottom of the pan. Garnish with fresh cilantro as desired and serve immediately.