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 black pepper until well combined. Cut the chicken thighs into 1-1.5 inch cubes, coat them thoroughly in the marinade, and let it refrigerate for at least 1 hour, or overnight.
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Prepare the grill and equipment.
- Preheat your grill to medium-high heat, around 375°F to 400°F.
- Thread the marinated chicken pieces onto the skewers, leaving a small gap between each piece.
- Place the skewers on the preheated grill and cook for 10-12 minutes, turning frequently, until golden brown and chicken reaches an internal temperature of 165°F.
- Remove from the grill and let them rest for a few minutes before sprinkling cilantro on top and serving.
Nutrition
Notes
For extra flavor, baste the skewers with reserved marinade in the last few minutes of grilling. Store leftovers in an airtight container for up to 3 days.
