Honey Chipotle Grilled Chicken Skewers
Juicy grilled chicken skewers marinated in a smoky honey chipotle sauce. Sweet, spicy, and packed with bold flavor — perfect for BBQs, meal prep, or weeknight dinners.
Ingredients
- 1.5 lbs boneless skinless chicken thighs or breasts, cut into 1.5-inch cubes
- 3 tbsp honey
- 2 tbsp olive oil
- 2 –3 tbsp chipotle peppers in adobo finely chopped, with some sauce
- 2 garlic cloves minced
- 1 tbsp lime juice
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- Fresh cilantro and lime wedges for garnish optional
Instructions
- Make the marinade: In a bowl, whisk together honey, olive oil, chopped chipotle peppers, garlic, lime juice, paprika, cumin, salt, and black pepper.
- Marinate the chicken: Place the chicken cubes in a zip-top bag or bowl and pour in the marinade. Toss well to coat. Refrigerate for at least 30 minutes (or up to 8 hours for deeper flavor).
- Skewer the chicken: Thread the marinated chicken onto soaked wooden skewers or metal ones.
- Preheat your grill: Heat to medium-high and oil the grates to prevent sticking.
- Grill the skewers: Cook chicken skewers for 12–15 minutes, turning every few minutes, until cooked through and slightly charred. Baste with extra marinade or reserved sauce during the last few minutes if desired.
- Serve: Garnish with fresh cilantro and lime wedges. Serve hot.
Notes
Honey Chipotle Grilled Chicken Skewers – Helpful Tips
Balance Sweet and Heat in the Marinade
• The perfect blend of honey, chipotle peppers in adobo, lime juice, and garlic creates that smoky-sweet flavor.
• Blend the marinade smooth so the chipotle infuses evenly. Save a little (separate from raw chicken) for brushing on during grilling. Marinate for Flavor That Sticks
• Marinate for at least 1 hour, but overnight is ideal to let the chipotle and honey soak in deep.
• If short on time, use a vacuum-sealed bag or massage the marinade in to speed up absorption. Chicken Cut Tips
• Cut boneless chicken thighs or breasts into 1½-inch cubes—even sizes mean even grilling.
• Thighs give you juicy results with richer flavor, while breasts keep it lean and clean. Soak Those Skewers
• Wooden skewers need a 30-minute water soak before grilling to prevent burning.
• Or go with metal skewers for zero fuss and easy reuse. Grill Like a Pro
• Grill over medium-high heat, turning every 2–3 minutes for that caramelized char. Total cook time: 10–12 minutes or until chicken hits 165°F internal temp.
• In the last couple minutes, baste with extra reserved marinade for an extra layer of sticky, smoky glaze. Serving Suggestions
• Serve over cilantro-lime rice, grilled street corn, or a side of avocado slaw for a Southwest-inspired plate.
• A drizzle of cooling lime crema or a squeeze of fresh lime brightens up the heat. Meal Prep & Storage Tips
• You can fully assemble the skewers 24 hours in advance—just keep them chilled.
• Leftovers keep well in the fridge up to 4 days. Remove from skewers for easy reheating in a skillet or microwave.
• Want to freeze? Marinate chicken and freeze raw in a zip-top bag. Thaw and skewer fresh before grilling. Tasty Variations to Try
• Tropical Twist – Add pineapple chunks to the skewers and a splash of pineapple juice to the marinade.
• Extra Smoky – Mix in smoked paprika or a dash of liquid smoke to intensify that barbecue flavor.
• Low-Carb Plate – Serve with grilled veggies or a fresh garden salad instead of rice.
• Chipotle Shrimp Option – Swap chicken for shrimp and reduce grill time to 2–3 minutes per side. Great for fast weeknight dinners!
• The perfect blend of honey, chipotle peppers in adobo, lime juice, and garlic creates that smoky-sweet flavor.
• Blend the marinade smooth so the chipotle infuses evenly. Save a little (separate from raw chicken) for brushing on during grilling. Marinate for Flavor That Sticks
• Marinate for at least 1 hour, but overnight is ideal to let the chipotle and honey soak in deep.
• If short on time, use a vacuum-sealed bag or massage the marinade in to speed up absorption. Chicken Cut Tips
• Cut boneless chicken thighs or breasts into 1½-inch cubes—even sizes mean even grilling.
• Thighs give you juicy results with richer flavor, while breasts keep it lean and clean. Soak Those Skewers
• Wooden skewers need a 30-minute water soak before grilling to prevent burning.
• Or go with metal skewers for zero fuss and easy reuse. Grill Like a Pro
• Grill over medium-high heat, turning every 2–3 minutes for that caramelized char. Total cook time: 10–12 minutes or until chicken hits 165°F internal temp.
• In the last couple minutes, baste with extra reserved marinade for an extra layer of sticky, smoky glaze. Serving Suggestions
• Serve over cilantro-lime rice, grilled street corn, or a side of avocado slaw for a Southwest-inspired plate.
• A drizzle of cooling lime crema or a squeeze of fresh lime brightens up the heat. Meal Prep & Storage Tips
• You can fully assemble the skewers 24 hours in advance—just keep them chilled.
• Leftovers keep well in the fridge up to 4 days. Remove from skewers for easy reheating in a skillet or microwave.
• Want to freeze? Marinate chicken and freeze raw in a zip-top bag. Thaw and skewer fresh before grilling. Tasty Variations to Try
• Tropical Twist – Add pineapple chunks to the skewers and a splash of pineapple juice to the marinade.
• Extra Smoky – Mix in smoked paprika or a dash of liquid smoke to intensify that barbecue flavor.
• Low-Carb Plate – Serve with grilled veggies or a fresh garden salad instead of rice.
• Chipotle Shrimp Option – Swap chicken for shrimp and reduce grill time to 2–3 minutes per side. Great for fast weeknight dinners!