Ingredients:

  • 600 g (1.3 lb) Boneless, Skinless Chicken Thighs, cut into 1-inch cubes
  • 1 large Red Bell Pepper, cut into 1-inch squares
  • 1 large Yellow Onion, cut into 1-inch chunks
  • 8 wooden or metal skewers
  • 60 ml (1/4 cup) High-Quality Liquid Honey
  • 60 ml (1/4 cup) Olive Oil
  • 45 ml (3 Tbsp) Dijon Mustard
  • 30 ml (2 Tbsp) Cider Vinegar or White Wine Vinegar
  • Zest and Juice of 1 medium Lemon
  • 2 cloves Garlic, minced finely
  • 1 Tbsp Fresh Thyme leaves, chopped (or 1 tsp dried)
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper

Instructions:

  1. Prepare the Marinade: In a large bowl, whisk together the olive oil, Dijon mustard, cider vinegar, lemon juice and zest, minced garlic, thyme, salt, and pepper.
  2. Reserve the Glaze: Measure out 60ml (4 Tbsp) of the marinade mixture and transfer it to a separate, small bowl. This is your safe basting glaze.
  3. Marinate: Add the cubed chicken thighs to the remaining marinade base in the large bowl. Toss to coat thoroughly. Cover and refrigerate for a minimum of 1 hour, up to 4 hours.
  4. Assemble Skewers: If using wooden skewers, soak them in water for at least 30 minutes. Thread the marinated chicken, red pepper, and onion chunks onto the skewers, alternating the ingredients and leaving small gaps (approx. 5 mm). Discard the raw chicken marinade.
  5. Set Up the Grill: Prepare your grill for two-zone cooking (Direct Heat/Indirect Heat). Preheat to medium-high (350°F–400°F / 180°C–200°C). Clean and oil the grates thoroughly.
  6. Grill and Sear: Place the skewers over the Direct Heat (the hot side). Grill for 4–5 minutes, turning occasionally, until the chicken has developed decent sear marks.
  7. Move and Glaze: Move the skewers immediately to the Indirect Heat (the cooler side) to cook through. When the chicken reaches an internal temperature of 70°C (158°F), begin basting with the reserved glaze. Turn and baste every 2 minutes.
  8. Check Doneness: Continue grilling until the chicken registers an internal temperature of 74°C (165°F) in the thickest part.
  9. Rest and Serve: Remove the skewers from the grill and place them on a clean platter. Loosely tent with foil and allow to rest for 5 minutes. Garnish with fresh thyme or chopped parsley before serving.