Iron Springs Honey Chipotle Glazed Chicken Skewers Recipes

GRILLED KIWI-CHICKEN KABOBS WITH HONEY-CHIPOTLE GLAZE

Steps:

• Combine garlic, lime juice, oil and salt. Add chicken and kiwi; turn to coat. Refrigerate, covered, up to 30 minutes., Mix honey and chipotle peppers. Drain chicken and kiwi, discarding marinade. On 8 metal or soaked wooden skewers, alternately thread chicken and kiwi. , Grill, covered, on an oiled rack over medium heat, turning occasionally, until juices run clear, 10-12 minutes. During last 4 minutes, baste frequently with honey-chipotle mixture., Serve with fresh lime juice and rice if desired.

CHICKEN & PINEAPPLE SKEWERS WITH HONEY CHIPOTLE GLAZE

Steps:

• Soak your bamboo skewers in water for 30 minutes. This is important so when you put the skewers on the grill they wont burn as easily.
• Take a skewer and alternate between chicken and pineapple chunks sliding each piece on the skewer one at a time, making it 3-4 pieces of chicken to the same with the pineapple or however you want. Repeat this process with each individual skewer until all the chicken and pineapple and each skewer is used. season with a touch of salt and pepper.
• Place each skewer on the grill (if you are using a stove top grill spray with non-stick cooking spray). Cook on each side for 5 minutes or until the chicken is cooked. Set aside once the skewer is cooked.
• In a shallow bowl combine the chipotle puree, Dijon mustard, honey, canola oil, and whisk until the ingredients are well combined. Season with the kosher salt and brush each skewer with the glaze until the glaze is gone. You may have to make a new batch of the sauce if it isn't enough. Enjoy!

CHIPOTLE HONEY GRILLED CHICKEN SKEWERS

Steps:

• Combine all the sauce ingredients in a small food processor or blender. Process until smooth. Remove ¾ cup of the sauce to a small bowl, cover and set aside until ready to grill the skewers. Pour the remaining sauce in a small saucepan. Cover and cook over low heat, stirring frequently, until the sauce is thickened and slightly reduced. Keep warm until ready to serve or refrigerate until needed.
• Cut the chicken breasts into 1 ½-inch chunks or strips. Tread on skewers and place on a foil lined baking sheet. Slice the jalapeños in half and add to the baking sheet. Brush the skewers and jalapeños with the uncooked sauce. Use all the uncooked sauce on the skewers or discard any remaining.
• Clean the grill grates using a wire brush. Heat the grill on high (with the lid close for 10 to 15 minutes or until it reaches about 450° to 500°F.) Generously grease the grill grates using long tongs and vegetable oil soaked folded paper towels. Repeat if needed to ensure the grates are well oiled.
• Grill the chicken skewers for about 8 to 10 minutes, turning once. Add the jalapeños to the grill during the last few minutes of cooking until the peppers are blistered and charred. Remove to a clean platter and squeeze fresh lime juice over the chicken. Serve immediately passing the warm reduced sauce with the chicken skewers.

CHIPOTLE HONEY CHICKEN SKEWERS RECIPE

Steps:

• Chop your chicken breasts into 1-2 inch cubes and add into a large bowl.
• In a separate bowl combine the remaining ingredients and stir to combine. Add over the top of the cubed chicken and toss until all the chicken is well coated. Cover and let marinade for at least 20 minutes.
• Once the chicken has marinated, spray metal skewers and add the chicken on one at a time until gone.
• Spray an outdoor grill with cooking spray and heat to medium-high heat. Once the grill is hot add the chicken kabobs to the grill and cook 3 minutes per side until charred and internal temp reads 165 degrees.
• Once the chicken is cooked through remove from the grill and place on a clean cookie sheet. Remove from the skewers and serve warm sprinkle with lime juice and fresh parsley or cilantro. Enjoy!

IRON SPRINGS HONEY-CHIPOTLE GLAZED CHICKEN SKEWERS

Steps:

• Combine honey, soy sauce, black pepper, chipotle chilies,olive oil and lime juice in blender; process until emulsified. Add salt to taste.
• Place chicken and one-half of the marinade in a resealable bag; marinate 4 hours or overnight. Remove chicken from marinade and thread onto soaked skewers. Discard used marinade. Cook chicken skewers on a hot grill; baste once after turning. Serve with any unused marinade and your favorite side dish.
• Makes 6 servings.

GRILLED HONEY CHIPOTLE CHICKEN KEBABS

Steps:

• Prepare the honey and chipotle vinaigrette. Reserve 1/4 cup of the vinaigrette and place in refrigerator. Pour the rest of the vinaigrette into a shallow bowl or sealable plastic baggie. Add the chicken cubes to the shallow bowl of vinaigrette. Marinate for at least 2 hours, or overnight (longer is better!).
• If using wooden skewers, be sure to soak them in water for at least an hour before grilling. I used 8 wooden skewers that were about 9'' long.
• Heat grill pan or outdoor grill to medium-high heat and spray pan with non-stick cooking spray.
• Place onion and red pepper in a medium bowl and drizzle with olive oil.
• Thread chicken and vegetables alternately onto skewers. Discard marinade. Sprinkle kebabs with salt and pepper, to taste. Place kebabs on hot grill pan, turning the kebabs as each side gets beautifully charred, about 12 to 15 minutes total. When kebabs are almost done cooking, brush with reserved 1/4 cup of marinade and grill until done.
• Serve warm with cilantro lime rice.

CHIPOTLE HONEY CHICKEN SKEWERS

Steps:

• Season chopped chicken with salt, Garlic Pepper Seasoning, and Chipotle Seasoning. Transfer chicken and vegetables to a large zip top plastic bag and pour in 1 cup of Chipotle Honey Grill Sauce. Save remaining sauce for brushing on skewers during grilling.
• Place bag in the fridge and marinate for at least two hours, or overnight. Longer is better!
• When ready to grill, place marinated chicken and vegetables on skewers in a repeating pattern. Discard bag with used sauce.
• Preheat grill to medium-high heat and oil the grates. Cook chicken skewers for 12-15 minutes, turning every 3-4 minutes or until chicken is no longer pink in center. Brush with remaining sauce during cooking.
• Rub each ear of corn with 1/2 TB butter and 1/2 TB Roasted Garlic Infused Oil. Season with salt, pepper, and Garlic Garlic Seasoning.
• Wrap each ear of corn in aluminum foil. Grill over medium-high heat for 10-15 minutes, turning occasionally until corn is tender.

HONEY CHIPOTLE WING SAUCE GLAZE

Steps:

• Open can of chipotle peppers in adobo sauce and take out 3 to 5 peppers. Measure 2 tablespoons adobo sauce. Store remaining peppers and sauce for another use.
• Blend chipotle peppers and 2 tablespoons adobo sauce, honey, lime juice, soy sauce, garlic powder, and flour in a blender until almost smooth.