BBQ Chicken Skewers with Roasted Sweet Potato Wedges and Creamy Slaw

Preheat your oven to 400°F (200°C).

Wash 2 large sweet potatoes and cut them into 1-inch thick wedges. On a large baking sheet, toss the wedges with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them in a single layer and roast for 25-30 minutes until golden and tender.

While the potatoes are roasting, cut 1.5 lbs raw chicken breast into 1-inch cubes. Peel 1 large red onion and cut it into 1-inch chunks.

Thread the chicken cubes and red onion chunks onto 8 skewers, alternating between the chicken and onion. Season the skewers with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

In a small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons apple cider vinegar, and 1 tablespoon honey until smooth.

Place 4 cups shredded cabbage mix into a large bowl and pour the mayonnaise mixture over it. Toss thoroughly to coat, then cover and refrigerate until serving.

Preheat a grill or large grill pan over medium-high heat with 1 tablespoon olive oil. Place the skewers on the grill and cook for about 5-6 minutes per side, for a total of 10-12 minutes.

During the final 3 minutes of cooking, use a brush to apply 1 cup BBQ sauce generously over all sides of the chicken and onion skewers, allowing the sauce to caramelize slightly without burning.

Remove the sweet potato wedges from the oven and serve them alongside the glazed BBQ chicken skewers and the chilled creamy slaw.