Honey Mustard Chicken With Kumara Carrot Mash

Total Time
Prep 20 mins
Cook 20 mins

This can be served as a main meal like I served it or as a light meal if you only use 2 skewers per person instead of 4. It is very simple to do and is quick to make apart from the long refrigeration time, but it only takes about 5 Min's to throw it all into a bowl then in the fridge for a few hours so it is not pain staking. It tastes wonderful and I got compliments from all, it goes really well with the mash and you can make as little or as much as you want. I served this for just 2 as a main meal but the same ingredients would serve 4 as a light meal or lunch or if you want to serve for 4 as a main just up the chicken to make more skewers and do more mash.

Ingredients Nutrition


  1. Place all the marinade ingredients in a bowl or storage container mix chicken in and toss to completely coat chicken, refrigerate several hours or overnight.
  2. Soak 8 skewers for about an hour to prevent burning, thread chicken onto skewers, 2 tenders to each skewer, cook chicken in a pan or grill or BBQ until browned on both sides and cooked through, basting from time to time with reserved marinade.
  3. Meanwhile, boil, steam or microwave kumara, carrot and garlic, until tender, drain, in a medium bowl add cream, butter and the veg, mash until smooth, stir in thyme.
  4. Add any remaining marinade, left over after basting the chicken with the extra sauce ingredients in a small sauce pan and bring to boil.
  5. To Serve: Place mash on plates top with skewers drizzle with sauce and serve the remaining sauce on the side.
Most Helpful

this got the spot on from dh. he loved it. i as a bit worried about the kumara & carrot mash but he thought it was great even used thyme out of our garden. Made for RECIPE SWAP #27 - April 2009 in the aust/nz forum.

Sonya01 April 14, 2009

I sliced up boneless/skinless chicken breasts for this and let marinade for about 6 hours and got 8 skewers and between 3 of us ate 6 (DS has claimed the two left over for his lunch tomorrow (which he putting together now). I cooked them on a flat grill on the stove top and they took 12 minutes to cook to moist perfection. Thank you The Flying Chef for another great recipe, made for Edition 7 - Make My Recipe.

I'mPat March 30, 2009