Chipotle Chicken Skewers with Honey Lime Garlic Glaze
These chipotle chicken skewers are marinated in a smoky mix of chipotle, honey, lime and garlic, then grilled until glossy and lightly charred. The flavour is sweet, warm and savoury, making them an easy BBQ recipe that pairs beautifully with corn, slaw or rice.
Ingredients
- 800 g boneless skinless chicken thighs cut into 3 to 4cm pieces
- 2 chipotle chillies in adobo finely chopped
- 2 tbsp adobo sauce from the tin
- 2 tbsp runny honey
- 3 tbsp lime juice
- 1 tsp lime zest
- 4 garlic cloves finely grated
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp sea salt
- 1 tsp black pepper
- 1 red onion cut into chunks
- 1 red pepper cut into chunks
- 1 yellow pepper cut into chunks
- 1 tbsp chopped fresh coriander for serving
- lime wedges for serving
- 8 to 10 metal skewers or bamboo skewers soaked in water
Instructions
Make the chipotle honey glaze
- In a large bowl, mix the chopped chipotle chillies, adobo sauce, honey, lime juice, lime zest, grated garlic, olive oil, smoked paprika, cumin, salt and black pepper until smooth and glossy.
- Add the chicken and stir well so every piece is coated. Cover and refrigerate for at least 1 hour, though 3 to 4 hours gives a deeper flavour without making the texture too soft.
Thread the skewers
- Thread the chicken onto the skewers, alternating with chunks of red onion, red pepper and yellow pepper. Keep a little space between the pieces so the heat can reach more of the surface.
- Leave the skewers out for 15 minutes while you heat the BBQ. That short rest helps the chicken cook more evenly.
Prepare the BBQ
- Preheat the BBQ for medium-high heat, around 200 to 230C at grill level. Clean the grates and oil them lightly. Set up one hotter direct zone and one cooler finishing zone.
- If using charcoal, wait until the coals are mostly grey and steady. This glaze behaves much better over consistent heat than over a fire that’s still charging about.
Grill the chipotle chicken skewers
- Place the skewers over direct heat and cook for 2 to 3 minutes per side, turning as the outside begins to caramelise. Once they’ve picked up a few charred spots, move them to the cooler side of the BBQ.
- Close the lid and cook for another 6 to 8 minutes, turning once or twice, until the chicken reaches 74C internally. Rest for 3 to 5 minutes before serving.
Finish with lime and coriander
- Scatter over chopped coriander and squeeze fresh lime over the skewers just before serving. The lime brightens the smoky glaze and keeps the sweetness feeling tidy.
- I like these best when the edges are a little sticky, the peppers are soft and the chicken still has that glossy just-off-the-grill look.
Notes
Chipotle chillies in adobo are the backbone of this recipe, so it’s worth using a decent tin. They bring smoke, warmth, a little acidity and a gentle sweetness all at once. I usually chop the chillies quite finely so the marinade spreads evenly over the chicken. If you want a softer heat, use one chilli instead of two and keep the adobo sauce for flavour.
Chicken thighs are still the easiest choice for the BBQ because they stay juicy and take on char well. Lime juice and zest both matter here. The juice gives brightness, while the zest gives a cleaner citrus aroma that carries through the smoke. Honey doesn’t just sweeten the glaze, it helps the outside turn glossy and lightly sticky as the skewers cook.
Nutrition
Calories: 414kcalCarbohydrates: 10gProtein: 33gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gCholesterol: 165mgSodium: 780mgPotassium: 745mgFiber: 2gSugar: 7gVitamin A: 1540IUCalcium: 44mgIron: 2.4mg
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