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The sticky sweet heat of these honey chipotle grilled chicken skewers will have everyone reaching for seconds. This is my go to when I want something bold and crowd pleasing but without a lot of fuss or complicated prep work. The juicy marinated chicken gets an unforgettable smoky caramelized crust right off the grill with the easiest spicy sweet glaze.
I first made this recipe for a backyard birthday and the whole platter disappeared in minutes. Now it is my signature summer cookout dish and I always get requests for the recipe.
Ingredients
- Honey: Adds natural sweetness that caramelizes beautifully on the grill. Choose local honey for extra depth.
- Olive oil: Keeps the chicken moist and helps the marinade cling. Go for a smooth extra virgin olive oil.
- Soy sauce: Adds umami and deep savory flavor. Low sodium is fine if you prefer.
- Apple cider vinegar: Brings a tangy balance to the sweet and spicy notes. Look for cloudy unfiltered vinegar for the best taste.
- Chipotle peppers in adobo: Brings a smoky spicy punch. Use freshly chopped peppers from a new can for the boldest flavor.
- Garlic: Adds sharp heat that brings everything together. Freshly minced is best.
- Cumin: Ground cumin provides earthiness and a Tex-Mex vibe. Check your spice’s freshness for max flavor.
- Salt and black pepper: Essential for seasoning. Kosher salt and freshly cracked pepper enhance all the ingredients.
- Chicken breasts or thighs: Boneless skinless works best. Thighs stay juicier but breasts are very tender if not overcooked.
- Red and green bell pepper: Add color sweetness and a slight crunch. Choose firm peppers with shiny skin.
- Red onion: Lends a mild sharpness and roasts up beautifully on the grill. Look for heavy onions with tight skin.
- Skewers: Wooden or metal both work. Soak wooden skewers in water if grilling to prevent burning.
Step-by-Step Instructions
- Prepare the Marinade:
- Whisk together the honey olive oil soy sauce apple cider vinegar chipotle peppers garlic cumin salt and black pepper until everything is well blended and glossy. Take your time so all the flavors marry.
- Marinate the Chicken:
- Cut chicken into even cubes for even cooking. Place in a zip top bag or bowl then add half the marinade. Massage gently to coat every piece. Refrigerate for a minimum of thirty minutes or up to two hours so the flavors can really soak in.
- Assemble the Skewers:
- Thread chicken bell peppers and onion onto the skewers alternating pieces for color and even cooking. Leave a bit of space between each bit for better grilling.
- Preheat the Grill:
- Oil the grill grates well and heat to medium high. This step prevents sticking and helps develop that perfect char.
- Grill the Skewers:
- Lay skewers on the hot grate and let them cook undisturbed for two or three minutes to develop grill marks. Turn every couple of minutes basting with the reserved marinade each time. Grill for a total of about ten to twelve minutes until the chicken is nicely charred on the outside and cooked through to a safe temperature.
- Serve and Rest:
- Transfer skewers to a platter and rest for five minutes so the juices settle. Serve warm with your favorite sides.
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My favorite part is always the chipotle in adobo which adds a complex smoky heat without overpowering the dish. Last summer my nephew tried it for the first time and declared it better than restaurant fajitas. Now it is a regular request for birthday dinners.
Storage Tips
Keep any leftovers refrigerated in a sealed container for up to three days. The chicken reheats beautifully in the microwave or air fryer and can be eaten cold as well. If you want to freeze cooked skewers wrap tightly and store for up to two months. Defrost overnight in the fridge for best results.
Ingredient Substitutions
You can swap out chicken thighs for breasts if you want extra juiciness or try turkey breast as a lean option. For a vegetarian twist use cubes of halloumi or extra firm tofu but press out excess moisture first. Bell peppers and onions are classic but zucchini or mushrooms also grill up deliciously.
Serving Suggestions
Pile the skewers over steamed rice or tucked into warm tortillas with avocado and slaw for a taco night. They are excellent with a simple corn salad or grilled veggies. For a crowd serve them with a platter of lime wedges and cilantro on the side.
Cultural and Historical Context
Honey and chiles are cherished ingredients in both American barbecue and Tex Mex cuisine. The pairing of sweet and smoke has roots in Southwestern US cooking where grilling over an open flame is a beloved tradition. The chipotle in adobo nods to Mexican flavors and creates that unmistakable combination of heat and depth.
Frequently Asked Questions
- → How long should the chicken marinate?
At least 30 minutes is recommended, but up to 2 hours allows deeper flavor absorption.
- → Can I use chicken thighs instead of breasts?
Absolutely. Thighs remain juicy and are flavorful when grilled, making them a great substitute.
- → What vegetables work well on these skewers?
Bell peppers and red onion are classic, but zucchini or mushrooms can be added for variety.
- → Is it possible to bake instead of grill?
Yes, bake at 425°F for 20–25 minutes or broil until the chicken is cooked through and charred.
- → How do I adjust the spice level?
Increase the chipotle or add cayenne for more heat, or reduce the chipotle for a milder taste.