Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Begin by slicing boneless and skinless chicken breasts into very thin strips, about 1 inch wide. Use a sharp knife for clean cuts.
- Soak the wooden skewers in water for at least 30 minutes to prevent burning during cooking.
- In a small bowl, whisk together honey, tomato paste, apple cider vinegar, chipotle chili powder, finely chopped garlic, and optional salt. Set aside a portion for basting later.
- Spoon the marinade evenly over the assembled skewers, ensuring every piece is nicely coated. Reserve some marinade for basting.
- Preheat the grill to high heat, around 400°F. Grill the skewers for 10-12 minutes, turning every 2-3 minutes and basting with reserved marinade.
- For an oven option, preheat to 400°F and arrange the skewers on a baking sheet lined with parchment paper. Bake for 16-18 minutes, basting with marinade.
- For extra crispness, broil the skewers for 1-2 minutes after cooking, keeping a close watch to avoid burning.
- Let the skewers rest for a few minutes before serving with grilled veggies, fresh salad, or over rice.
Nutrition
Notes
For best flavor, marinate the chicken longer, check doneness with a thermometer, and ensure even cutting for cooking.
