Now that summer is in full swing and grilling season is well under way, it’s time to introduce you to my latest grilled skewer creation, the Roasted Jalapeño Honey Chicken Skewer!
Oh yes, they’ve got this great smokey, sweet, spicy flavor going on that I could eat all day!
And speaking of skewers, don’t forget the Instagram contest I have going on all summer long!
Just follow me on Instagram, then when you make these skewers at home (like how I said when, not if, because you have to make them, they’re so good 😉 ) be sure to Instagram a picture of them with the hashtag #SlidersvsSkewers!
And remember that you can enter multiple times, so be sure to check out the “Sliders vs Skewers” page for tons of delicious LLB slider and skewer recipe inspiration!
Now back to the recipe at hand, let’s get grilling!
- 1 large jalapeño
- 1 garlic clove (diced)
- ¼ cup Enzo Meyer Lemon Olive Oil
- ¼ cup dijon mustard
- ¼ cup honey
- 1 tsp cumin
- ½ tsp ground ginger
- 1 lb chicken (sliced into cubes)
- 12 small jalapeños (sliced in half lengthwise & de-seeded)
Begin by roasting the large jalapeno on the grill or in the boiler of the oven. Remove when the pepper is black and bubbling. Once cool, peel the skin from the pepper, de-seed and chop.
Place in a blender or food processor with the garlic, olive oil, dijon mustard, honey, cumin and ground ginger.
Blend until everything is well combined, then place in a small bowl.
Place the chicken on skewers with the jalapeños. I placed two pieces of chicken, then one half jalapeño, and repeated this three times on 8 skewers.
Place on the grill over medium heat and baste with half of the jalapeno honey sauce.
Flip, then baste with the remaining sauce.
If you’re new to basting, it basically just means to brush the sauce onto the skewers while grilling It’s a quicker process then marinating, but still keeps the meat juicy and flavorful!
Grill for 10-12 minutes, flipping halfway through.
Remove from the grill and serve.
Such a great recipe for the grill made in 30 minutes, that’s also gluten free!
♦ Gluten Free Option: This recipe is gluten-free.