Ingredients
Equipment
Method
Step-by-Step Instructions
- In a mixing bowl, whisk together honey, minced chipotle peppers, soy sauce, olive oil, garlic powder, onion powder, salt, and pepper until well combined. Cut chicken thighs into 1 to 1.5-inch cubes and add to the marinade, ensuring each piece is coated. Cover and refrigerate for at least 1 hour, preferably overnight.
- If using wooden skewers, soak them in water for 30 minutes. Thread marinated chicken pieces onto skewers, leaving gaps for even cooking.
- Preheat your grill to medium-high heat (around 400°F). Lightly oil the grates to prevent sticking.
- Place the chicken skewers on the grill and cook for 10-12 minutes, turning frequently. Check that the internal temperature reaches 165°F. Baste with leftover marinade in the last few minutes.
- Remove skewers from the grill and let them rest for a few minutes. Garnish with chopped cilantro and serve alongside grilled veggies or salad.
Nutrition
Notes
Ensure chicken is cut into uniform pieces for even cooking. Allow space between pieces on skewers for better heat circulation. Marinate longer for maximum flavor and baste in the last minutes of grilling to enhance moisture.
