Honey Chipotle Grilled Chicken Skewers Recipes

CHIPOTLE HONEY CHICKEN SKEWERS RECIPE

Steps:

• Chop your chicken breasts into 1-2 inch cubes and add into a large bowl.
• In a separate bowl combine the remaining ingredients and stir to combine. Add over the top of the cubed chicken and toss until all the chicken is well coated. Cover and let marinade for at least 20 minutes.
• Once the chicken has marinated, spray metal skewers and add the chicken on one at a time until gone.
• Spray an outdoor grill with cooking spray and heat to medium-high heat. Once the grill is hot add the chicken kabobs to the grill and cook 3 minutes per side until charred and internal temp reads 165 degrees.
• Once the chicken is cooked through remove from the grill and place on a clean cookie sheet. Remove from the skewers and serve warm sprinkle with lime juice and fresh parsley or cilantro. Enjoy!

CHIPOTLE HONEY GRILLED CHICKEN SKEWERS

Steps:

• Combine all the sauce ingredients in a small food processor or blender. Process until smooth. Remove ¾ cup of the sauce to a small bowl, cover and set aside until ready to grill the skewers. Pour the remaining sauce in a small saucepan. Cover and cook over low heat, stirring frequently, until the sauce is thickened and slightly reduced. Keep warm until ready to serve or refrigerate until needed.
• Cut the chicken breasts into 1 ½-inch chunks or strips. Tread on skewers and place on a foil lined baking sheet. Slice the jalapeños in half and add to the baking sheet. Brush the skewers and jalapeños with the uncooked sauce. Use all the uncooked sauce on the skewers or discard any remaining.
• Clean the grill grates using a wire brush. Heat the grill on high (with the lid close for 10 to 15 minutes or until it reaches about 450° to 500°F.) Generously grease the grill grates using long tongs and vegetable oil soaked folded paper towels. Repeat if needed to ensure the grates are well oiled.
• Grill the chicken skewers for about 8 to 10 minutes, turning once. Add the jalapeños to the grill during the last few minutes of cooking until the peppers are blistered and charred. Remove to a clean platter and squeeze fresh lime juice over the chicken. Serve immediately passing the warm reduced sauce with the chicken skewers.

GRILLED KIWI-CHICKEN KABOBS WITH HONEY-CHIPOTLE GLAZE

Steps:

• Combine garlic, lime juice, oil and salt. Add chicken and kiwi; turn to coat. Refrigerate, covered, up to 30 minutes., Mix honey and chipotle peppers. Drain chicken and kiwi, discarding marinade. On 8 metal or soaked wooden skewers, alternately thread chicken and kiwi. , Grill, covered, on an oiled rack over medium heat, turning occasionally, until juices run clear, 10-12 minutes. During last 4 minutes, baste frequently with honey-chipotle mixture., Serve with fresh lime juice and rice if desired.

GRILLED CHICKEN SKEWERS

Steps:

• Preheat a grill or grill pan to medium heat.
• To make the peanut sauce, put the peanut butter in a blender with the soy sauce, honey, ginger, red pepper flakes, chili oil and lime juice. Add 1/4 cup very hot water as you blend the mixture. Check the consistency and add a little more hot water if needed to make it very smooth. Transfer the sauce to a small dish, cover it with plastic wrap and set aside.
• Brush the grill with oil. Thread the chicken onto the skewers and grill on both sides until the chicken is done in the middle, 2 to 3 minutes per side. Remove to a serving platter and sprinkle on the cilantro.
• Serve the skewers with dishes of the peanut sauce and a good-quality barbecue sauce for dipping.