Name: Spicy Honey-Lime Chicken Thigh Kebabs
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Honey - ¼ cup; Sriracha sauce - 2 tablespoons; Lime juice - 1 tablespoon; Large metal skewers - 8; Skinless, boneless chicken thighs, cut into 1 1/2-inch pieces - 1 pound; Red sweet pepper, cut into 1 1/2-inch pieces - 1; Zucchini, cut into 1 1/2-inch pieces - 1 medium; Fresh pineapple, cored and cut into 1 1/2-inch pieces - ½ small; Red onion, cut into 1 1/2-inch chunks - 1 medium; Olive oil - 2 tablespoons; Salt and freshly ground black pepper to taste - 2 tablespoons; Garlic powder, or more to taste - 1 pinch; Lime zest (Optional) - 1 teaspoon

Ingredients for - Spicy Honey-Lime Chicken Thigh Kebabs

1. Honey ¼ cup

2. Sriracha sauce 2 tablespoons

3. Lime juice 1 tablespoon

4. Large metal skewers 8

5. Skinless, boneless chicken thighs, cut into 1 1/2-inch pieces 1 pound

6. Red sweet pepper, cut into 1 1/2-inch pieces 1

7. Zucchini, cut into 1 1/2-inch pieces 1 medium

8. Fresh pineapple, cored and cut into 1 1/2-inch pieces ½ small

9. Red onion, cut into 1 1/2-inch chunks 1 medium

10. Olive oil 2 tablespoons

11. Salt and freshly ground black pepper to taste 2 tablespoons

12. Garlic powder, or more to taste 1 pinch

13. Lime zest (Optional) 1 teaspoon

How to cook deliciously - Spicy Honey-Lime Chicken Thigh Kebabs

1 . Stage

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

2 . Stage

Whisk honey, Sriracha sauce, and lime juice together in a small bowl. Set aside.

3 . Stage

Thread chicken, red pepper, zucchini, pineapple, and red onion alternately onto skewers and place on a platter. Brush with olive oil, then season with salt, pepper, and garlic powder.

4 . Stage

Arrange skewers on the hot grate. Close lid and reduce heat to medium. Grill until chicken is cooked through, turning skewers every few minutes, 15 to 20 minutes. Brush glaze on all sides of skewers during the last 2 to 3 minutes, turning to lightly caramelize glaze. Transfer to a serving platter and grate lime zest on top. Serve warm.