Easy Grilled Honey Lime Chicken Skewers

aka The Backyard Blaze Skewers

There’s something about firing up the grill on a warm evening that takes me right back to my granddaddy’s backyard in Georgia. He’d have the coals glowing just right while I’d mix up the marinade, sneaking tastes of honey straight from the jar. These skewers are my own spin on those memories — a sticky-sweet honey lime glaze that caramelizes into those gorgeous char marks, with just enough heat from the chili flakes to keep things interesting. I make these at least twice a month now, and they disappear before I can even plate them properly.

Ingredients

• 1½ pounds boneless, skinless chicken thighs, cut into 1½-inch cubes
• 3 tablespoons raw honey (liquid, not crystallized)
• 3 tablespoons fresh lime juice (about 2 limes)
• 1 tablespoon lime zest
• 2 tablespoons avocado oil
• 1 tablespoon coconut aminos
• 3 cloves garlic, finely minced
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon red chili flakes
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving
• 8-10 bamboo skewers, soaked in water for 30 minutes

Instructions

1. Make the marinade: In a medium bowl, whisk together the raw honey (liquid), fresh lime juice, lime zest, avocado oil, coconut aminos, and minced garlic until fully combined. Season with sea salt, black pepper, and red chili flakes.
2. Marinate the chicken: Add the cubed chicken thighs to the marinade and toss until every piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Preheat your grill: Heat a gas or charcoal grill to medium-high heat (around 400°F / 200°C). Clean and lightly oil the grates with a paper towel dipped in avocado oil to prevent sticking.
4. Thread the skewers: Remove chicken from marinade (reserve leftover marinade). Thread 5-6 pieces onto each soaked bamboo skewer, leaving a small gap between pieces for even cooking.
5. Grill the skewers: Place skewers on the grill and cook for 4-5 minutes per side, turning once, until internal temperature reaches 165°F (74°C) and the chicken has visible char marks. Total cook time is about 10-12 minutes.
6. Make the glaze: While the chicken grills, pour the reserved marinade into a small saucepan over medium heat. Bring to a rolling boil and cook for 3 minutes to make it food-safe, then reduce heat and simmer until slightly thickened, about 2 more minutes.
7. Glaze and serve: Brush the hot skewers generously with the cooked glaze. Transfer to a platter, garnish with chopped fresh cilantro and lime wedges, and serve immediately.

Tips

• Chicken thighs stay juicier than breasts on the grill — don’t substitute unless you reduce cook time by 2-3 minutes.
• If you don’t have a grill, a grill pan over high heat on the stovetop works perfectly.
• For extra caramelization, brush the glaze on during the last 2 minutes of grilling and let it get sticky.
• These pair beautifully with coconut rice or a simple cucumber-avocado salad.
• Leftover skewers keep well in the fridge for 3 days — reheat on a hot skillet, not the microwave.