Dish combines the flavors of Mexico, Asia

Sunday is the perfect day to fire up the grill, and this week I'm sharing a Sunday Supper recipe that has a spicy kick. Sweet Heat Chicken Skewers have a delicious marinade that combines sweet honey with spicy chipotle peppers for a dish that is packed with flavor.

You don't want to marinade the chicken in this sauce overnight: The honey will cause the meat to harden and become overly sweet if left in the marinade too long.

This marinade is also delicious with other meats and seafood. Try it with pork tenderloin, whole pieces of chicken or chicken legs and salmon fillets.

The ingredients in the dish are all over the map -- Mexican chipotle peppers and Asian soy sauce -- and your menu can be South-of-the-border or Asian-inspired. I'm sharing several side-dish options to round out your menu. Mango sorbet would be the perfect dessert.

ENTREE

Sweet Heat Chicken Skewers

1/2 cup honey

1/2 cup regular or reduced-sodium soy sauce

2 tablespoons to 1/4 cup chipotle peppers, canned in adobo sauce, according to taste

1/4 cup lime juice

2 tablespoons olive oil

1 teaspoon black pepper

1/2 teaspoon ground cumin, optional

2 pounds chicken tenders

Combine honey, soy sauce, chipotle chilies, lime juice, olive oil, pepper and cumin in blender or food processor. Process until mixture is smooth. (Alternately, chop the chipotles very fine and combine the marinade ingredients in a bowl.)

Place chicken and one-half of the marinade in a zip-top plastic bag. Seal the bag and refrigerate for up to 4 hours. Remove chicken from marinade and thread onto skewers* . Discard used marinade.

Preheat grill according to manufacturer's directions. Grill the chicken for about 5 minutes per side, basting once with the reserved marinade.

Makes 6 servings.

* If using bamboo skewers, soak them in cold water for 30 minutes before using so they don't burn on the grill.

SOUTHWESTERN SIDES

CUMIN-CHEDDAR MASHED POTATOES

3 pounds Yukon gold potatoes, peeled and quartered

2 tablespoons butter

3 green onions, chopped

1 clove garlic, crumbled

1 teaspoon ground cumin

1 cup sour cream

1 1/2 cups shredded sharp cheddar cheese

Additional butter, if needed

Chopped green onions, for garnish

Boil the potatoes. While they boil, heat the butter in a skillet and add green onions, garlic and ground cumin. Sauté until onions are wilted and the mixture is fragrant, about 2 minutes. Set aside. Drain and mash the potatoes. Stir in the green-onion mixture and the sour cream, adding additional butter to achieve desired consistency. Season to taste with salt and pepper and fold in the cheese. Garnish with the chopped green onion.

Makes 6 servings.

SOUTH OF THE BORDER SAUTE‰

1 1/2 to 2 pounds sugar snap peas

1 tablespoon butter or olive oil

1 small onion, chopped

1 clove garlic, minced

1 cup canned black beans, rinsed and drained

1 cup frozen corn, defrosted

1 teaspoon ground cumin

Salt and freshly ground black pepper, to taste

Blanch the sugar snap peas in boiling water for 2 minutes. Drain and immediately place in ice water.

When peas are cool, drain and place on paper towels to remove excess water. Heat the butter or olive oil in a large skillet over medium-high heat.

Add the onion and garlic and saute until onion is translucent, about 3 minutes. Add sugar snap peas, black beans, corn and cumin and sauté until vegetables are heated through.

Season to taste with salt and pepper before serving.

Makes 6 servings.

Asian-Inspired Sides

SAUTEED SUGAR SNAP PEAS AND ASPARAGUS

1 pound sugar snap peas, cleaned

1 bunch asparagus, washed, trimmed and cut on the diagonal into 2-inch pieces

1 tablespoon vegetable oil

2 tablespoons sesame oil

1 teaspoon finely minced garlic

1 tablespoon fresh ginger, finely shredded

1/3 cup julienned red onion

1/2 teaspoon salt

1/4 teaspoon black pepper

String peas by beginning at tip and pulling it down. If peas are very young, you can omit this step. Cut off stem ends and leave whole. Place in colander and rinse under cold water. Shake well and drain.

Heat oil in large skillet. Add garlic, ginger and red onion and saute briefly, about 30 seconds.

Add peas and, over medium-high heat, toss and cook for 2-4 minutes, depending on how large they are. Do not overcook. Add salt, pepper and red onion just as they are finished cooking. Serve immediately.

Makes 8 servings.

Note: The peas and asparagus also can be roasted in the oven. Set oven to 400 degrees. Toss all ingredients in a large bowl and then spread on a baking sheet. Roast for 15-20 minutes.

FRIED RICE WITH PINEAPPLE

1 cup fresh pineapple chunks, finely chopped

1 medium shallot, peeled and finely chopped

1 tablespoon grated ginger root (or 1 tablespoon prepared ginger puree)

1 jalapeno pepper, seeded and finely chopped, optional

2 green onions, coarsely chopped

1 tablespoon of chopped fresh cilantro

Sea salt

1 tablespoon vegetable oil

2 teaspoons coarsely chopped garlic, about 2 large cloves

2 cups cooked Jasmine or basmati rice (1 cup raw rice cooked according to package directions)

1 tablespoon of fish sauce

1 tablespoon soy sauce

1 teaspoon brown sugar

Combine the pineapple, shallot, ginger, jalapeno (if desired), green onions and cilantro in a bowl. Add salt to taste (about 1/2 teaspoon) and set aside. Heat oil in a large saute pan or wok over medium-high heat. Add the garlic and saute for 1 minute. Add the rice, fish sauce, soy sauce and brown sugar and stir-fry until rice is heated through. Add the pineapple mixture and stir-fry until hot. Taste, and add more soy sauce, if desired.

Makes 6 servings

What's your favorite marinade recipe? Post your recipes at augustachronicle.com/karin.

MS. CALLOWAY would like to include reader input, so send her your requests at karin.calloway@comcast.net.

Reach Karin Calloway at karin.calloway@comcast.net. You can see her prepare the recipe at noon Tuesdays on television station WJBF (Channel 6). Follow Karin on Twitter at http://twitter.com/karincalloway.