What the heck is this?
These aren’t your average backyard chicken skewers. We’re talking tender chunks of chicken that have been love-bombed with a honey chipotle marinade that’s equal parts sweet, smoky, and “holy crap, what IS that flavor?” The chipotle peppers bring this deep, smoky heat that doesn’t just burn your tongue — it adds actual complexity. Meanwhile, the honey creates this gorgeous caramelized glaze that makes every bite sticky, saucy perfection. And the best part? They look fancy enough for company but are stupid easy to make. Your basic burger-and-hot-dog crew is about to get seriously schooled.
Why You’ll Love This Recipe
- Sweet meets heat in the most addictive way possible
- Skewers = built-in portion control (until you eat six of them)
- Marinade does all the heavy lifting — minimal effort, maximum flavor
- Perfect for parties — people love food on sticks
- Smoky chipotle flavor without needing a fancy smoker
- Quick cooking — 15 minutes and you’re golden
The Good Stuff You’ll Need
For the Chicken:
- 2 lbs boneless skinless chicken thighs, cut into 1-inch chunks
- Wooden skewers, soaked for 30 minutes
For the Honey Chipotle Marinade:
- 1/3 cup honey
- 3-4 chipotle peppers in adobo, minced (plus 2 tbsp of the sauce)
- 2 tbsp olive oil
- 2 tbsp lime juice
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp oregano
- Salt and pepper to taste
For the Extra Sauce (Trust Me):
- 1/4 cup honey
- 2 chipotle peppers in adobo, minced
- 1 tbsp adobo sauce
- 1 tbsp lime juice
- Pinch of salt
For Serving:
- Fresh cilantro, chopped
- Lime wedges
- Your favorite sides (rice, grilled veggies, whatever)
Let’s Do This
Step 1: Marinate Like You Mean It
Mix all marinade ingredients in a bowl. Whisk until it looks like liquid gold with little red flecks.
Toss chicken chunks in the marinade until every piece is coated.
Cover and refrigerate for at least 2 hours, but overnight is where the magic happens.
Step 2: Skewer Game Strong
Thread marinated chicken onto soaked skewers, leaving small gaps between pieces.
Don’t pack them too tight — they need room to cook evenly.
Reserve any leftover marinade for basting (but don’t use what touched raw chicken).
Step 3: Make That Extra Sauce
While grill heats up, whisk together all sauce ingredients.
This is for drizzling and dipping — it’s basically liquid crack.
Step 4: Grill Time
Preheat grill to medium-high heat and oil those grates.
Grill skewers 12-15 minutes, turning every 3-4 minutes.
Baste with fresh marinade or sauce in the last few minutes for extra glaze.
Look for that beautiful caramelization and internal temp of 165°F.
Step 5: The Grand Finale
Let skewers rest for 2-3 minutes (if you can wait that long).
Drizzle with extra sauce, sprinkle with cilantro, and serve with lime wedges.
Watch people’s faces when they take that first bite.
Serving Suggestions
Perfect over coconut rice to balance the heat.
Throw some pineapple chunks on the grill for a tropical vibe.
Serve with Mexican street corn and cold beer for the full experience.
Great in tortillas with avocado and pickled red onions for killer tacos.
Switch It Up
Go Milder: Use just 2 chipotle peppers and add more honey.
Crank the Heat: Add a diced jalapeño to the marinade.
Pork It Up: This marinade is incredible on pork tenderloin chunks too.
Veggie Version: Try it on firm tofu or halloumi cheese.
Fruit Addition: Thread pineapple or mango chunks between the chicken.
Pro Tips That Actually Work
Thighs over breasts — they stay juicier and handle the heat better.
Don’t skip the soak — burnt skewers are a party killer.
Make extra sauce — people will want to put it on everything.
Uniform chunks — same size means even cooking.
Let it rest — juices need a minute to settle.
Make-Ahead Magic
Marinate chicken up to 24 hours ahead — the flavor just gets better.
Skewer them in the morning and keep covered in the fridge.
Extra sauce keeps for a week and is great on everything.
You can even freeze the marinated chicken for up to 3 months.
Questions People Actually Ask
Q: Can I use chicken breasts? A: Sure, but watch them like a hawk — they dry out faster than thighs.
Q: How spicy is this really? A: Medium heat with serious flavor. Start with 2 chipotles if you’re heat-shy.
Q: Can I bake these instead? A: Yup! 425°F for 15-20 minutes, flipping halfway through.
Q: What if I can’t find chipotle peppers? A: Regular adobo sauce works, or try smoked paprika + cayenne + a touch of liquid smoke.
Q: My glaze keeps burning! A: Lower the heat and add the sweet stuff in the last 5 minutes only.
Q: Can I prep these for a crowd? A: Absolutely! Double or triple the recipe — the marinade scales perfectly.
Print
Honey Chipotle Grilled Chicken Skewers: Sweet Heat That’ll Ruin You for Basic BBQ
- Total Time: 35 minutes
- Yield: 6–8 skewers 1x
Description
These aren’t your average backyard chicken skewers. We’re talking tender chunks of chicken that have been love-bombed with a honey chipotle marinade that’s equal parts sweet, smoky, and “holy crap, what IS that flavor?” The chipotle peppers bring this deep, smoky heat that doesn’t just burn your tongue — it adds actual complexity. Meanwhile, the honey creates this gorgeous caramelized glaze that makes every bite sticky, saucy perfection. And the best part? They look fancy enough for company but are stupid easy to make. Your basic burger-and-hot-dog crew is about to get seriously schooled.
Ingredients
For the Chicken:
- 2 lbs boneless skinless chicken thighs, cut into 1-inch chunks
- Wooden skewers, soaked for 30 minutes
For the Honey Chipotle Marinade:
- 1/3 cup honey
- 3–4 chipotle peppers in adobo, minced (plus 2 tbsp of the sauce)
- 2 tbsp olive oil
- 2 tbsp lime juice
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp oregano
- Salt and pepper to taste
For the Extra Sauce (Trust Me):
- 1/4 cup honey
- 2 chipotle peppers in adobo, minced
- 1 tbsp adobo sauce
- 1 tbsp lime juice
- Pinch of salt
For Serving:
- Fresh cilantro, chopped
- Lime wedges
- Your favorite sides (rice, grilled veggies, whatever)
Instructions
Mix all marinade ingredients in a bowl. Whisk until it looks like liquid gold with little red flecks.
Toss chicken chunks in the marinade until every piece is coated.
Cover and refrigerate for at least 2 hours, but overnight is where the magic happens.
Thread marinated chicken onto soaked skewers, leaving small gaps between pieces.
Don’t pack them too tight — they need room to cook evenly.
Reserve any leftover marinade for basting (but don’t use what touched raw chicken).
While grill heats up, whisk together all sauce ingredients.
This is for drizzling and dipping — it’s basically liquid crack.
Preheat grill to medium-high heat and oil those grates.
Grill skewers 12-15 minutes, turning every 3-4 minutes.
Baste with fresh marinade or sauce in the last few minutes for extra glaze.
Look for that beautiful caramelization and internal temp of 165°F.
Let skewers rest for 2-3 minutes (if you can wait that long).
Drizzle with extra sauce, sprinkle with cilantro, and serve with lime wedges.
Watch people’s faces when they take that first bite.
Notes
Perfect over coconut rice to balance the heat.
Throw some pineapple chunks on the grill for a tropical vibe.
Serve with Mexican street corn and cold beer for the full experience.
Great in tortillas with avocado and pickled red onions for killer tacos.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~280 kcal per serving
- Protein: ~25g