Ingredients
Equipment
Method
Make the chipotle honey marinade
- Combine minced chipotle peppers in adobo, honey, lime juice, olive oil, minced garlic, cumin, and salt in a bowl until glossy and evenly mixed.
- Reserve 1/4 cup of the marinade, then pour the rest over chicken cubes and toss to coat thoroughly.
- Cover and marinate for 1-2 hours so the chicken absorbs the spicy-sweet flavor.
Skewer and grill
- Thread marinated chicken cubes onto soaked wooden skewers in an even layer.
- Preheat the grill to medium-high heat and arrange the skewers on the grate.
- Grill for 12-15 minutes, turning every 3-4 minutes, until the chicken is cooked through and has visible grill marks.
- Brush the skewers with the reserved marinade during the last 2 minutes to build an extra glaze.
Serve
- Garnish with cilantro and serve with lime wedges on the side.
Notes
For best flavor, keep the marinating chicken refrigerated during the 1-2 hour soak. Refrigerate leftovers in an airtight container up to 3 days; freeze cooked skewers up to 2 months for future quick meals. For a lower-sugar option, swap honey for a sugar-free honey-style syrup and follow the same glazing step.
