Honey Chipotle Grilled Chicken (Print Version)
# Ingredients:
→ Marinade
01 -
60 ml honey
02 -
30 ml olive oil
03 -
30 ml soy sauce
04 -
30 ml apple cider vinegar
05 -
30 ml chipotle peppers in adobo, finely chopped
06 -
3 cloves garlic, minced
07 -
1 teaspoon ground cumin
08 -
0.5 teaspoon salt
09 -
0.25 teaspoon ground black pepper
→ Skewers
10 -
680 g boneless, skinless chicken breasts or thighs, cut into 2.5 cm cubes
11 -
1 red bell pepper, chopped into 2.5 cm pieces
12 -
1 green bell pepper, chopped into 2.5 cm pieces
13 -
1 red onion, chopped into pieces
14 -
Skewers, soaked if wooden
# Instructions:
01 -
Whisk honey, olive oil, soy sauce, apple cider vinegar, chipotle peppers, garlic, ground cumin, salt, and black pepper in a mixing bowl until combined.
02 -
Place chicken cubes in a large zip-top bag or bowl. Pour in half the marinade, seal, and refrigerate for a minimum of 30 minutes, up to 2 hours. Reserve the remaining marinade for basting.
03 -
Thread marinated chicken, red bell pepper, green bell pepper, and red onion alternately onto skewers.
04 -
Preheat grill to medium-high heat and oil the grates. Grill skewers for 10 to 12 minutes, turning every few minutes and brushing with the reserved marinade. Cook until chicken is charred and the internal temperature reaches 74°C.
05 -
Allow skewers to rest briefly before serving. Pair with rice, grilled vegetables, or salad as desired.
# Notes:
01 -
Increase chipotle quantity or add cayenne pepper for extra spiciness.
02 -
If using an oven, bake skewers at 220°C for 20–25 minutes or broil until charred.
03 -
Suitable for meal prep; leftovers retain quality when reheated.