Description
Grilled, tender chicken pieces marinated in spicy-sweet hot honey and finished with garlic butter for a rich, charred crust. Balancing heat, sweetness, and moisture for a Mediterranean fusion dish perfect for outdoor cooking.
Ingredients
1 lb boneless, skinless chicken breast (cut into 1-inch cubes)
3 tbsp unsalted butter (for brushing)
4 cloves garlic (minced fresh)
2 tbsp hot honey (store-bought or homemade)
1 tbsp cornstarch (to thicken glaze)
1 tbsp water (to help mix marinade)
Metal skewers
Instructions
Combine chicken, hot honey, 1 tbsp cornstarch, and 1 tbsp water in a sealable bag
Marinate in the refrigerator for 15 minutes
Skewer 6-8 chicken pieces per metal rod, leaving 1 inch empty at the ends
Preheat charcoal grill to 375°F (the smoke point of butter)
Lightly oil the grates with olive oil to prevent sticking
Grill the skewers for 8 minutes total, turning once at the 4-minute mark, and brushing half-melted garlic butter on both sides at the 3-minute mark
Transfer cooked skewers to a wire rack placed on paper towels to drain excess oil
Brush the remaining garlic butter mixture over the chicken
Let the skewers rest for 5 minutes before serving to retain juices
Notes
Use room-temperature butter for even spreading and richer flavor
Rotate skewers 45° every 2 minutes on the grill for uniform char
Add the remaining butter to the skewers in the final 2 minutes of grilling to avoid burning
Leave ½-inch gaps between skewers on the grill to prevent steaming; consider using two skewers per rack position if needed
For a thicker glaze, increase cornstarch slightly
Nutrition
- Serving Size: per serving (6-8 chicken cubes)
- Calories: 450
- Sugar: 10g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 15g
- Fiber: 0.3g
- Protein: 35g
- Cholesterol: 200mg