Honey Chipotle Grilled Chicken Skewers (Print-Friendly Version)
Juicy skewered chicken in smoky-sweet chipotle marinade, grilled and served with colorful peppers.
# Ingredients:
→ Marinade
01 -
60 ml honey
02 -
30 ml extra virgin 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 fine sea salt
09 -
0.25 teaspoon freshly ground black pepper
→ Skewers
10 -
680 g boneless, skinless chicken breasts or thighs, cut into 2.5 cm cubes
11 -
1 red bell pepper, cut into 2.5 cm chunks
12 -
1 green bell pepper, cut into 2.5 cm chunks
13 -
1 red onion, cut into 2.5 cm chunks
14 -
8 wooden or metal skewers (if wooden, soak in water 30 minutes)
# Steps:
01 -
In a mixing bowl, whisk together honey, olive oil, soy sauce, apple cider vinegar, chipotle peppers, minced garlic, cumin, salt, and black pepper until fully combined.
02 -
Transfer chicken pieces to a large bowl or sealable bag. Add half the marinade, reserving the remainder for basting. Toss to coat evenly. Cover and refrigerate for at least 30 minutes and up to 2 hours.
03 -
Thread marinated chicken, red bell pepper, green bell pepper, and red onion pieces alternately onto soaked skewers.
04 -
Preheat the grill to medium-high heat and lightly oil the grates. Place skewers on the grill and cook for 10–12 minutes, turning every few minutes and basting with reserved marinade, until the chicken is caramelized and reaches an internal temperature of 74°C.
05 -
Transfer skewers to a plate and allow to rest for 2–3 minutes before serving warm, accompanied by rice, salad, or grilled vegetables as desired.
# Notes & Tips:
01 -
For extra heat, include additional chipotle or a pinch of cayenne pepper in the marinade.
02 -
If grilling isn’t available, bake skewers at 220°C for 20–25 minutes or broil until lightly charred.
03 -
Skewers can be prepared ahead for meal prep; leftovers reheat well and retain flavor.