Firecracker Festive Chicken Skewers

Allergens

Soy, Wheat (from Worcestershire sauce)

Ingredients

• 8 boneless, skinless chicken thighs, cut into 1
• inch cubes
• 1 cup hickory wood chips (soaked in water for at least 30 minutes)
• 1/2 cup honey
• 1/4 cup soy sauce
• 1/4 cup apple cider vinegar
• 1/4 cup ketchup
• 1/4 cup brown sugar
• 1 tbsp sriracha
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste

Instructions

1. In a large mixing bowl, combine honey, soy sauce, apple cider vinegar, ketchup, brown sugar, sriracha, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix until well combined.
2. Add the chicken cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 1 hour or up to overnight.
3. Preheat your grill to medium high heat (about 375°F). Drain wood chips and place them on top of hot coals or in a smoker box above the burners. Allow the grill to smoke briefly, then adjust heat as needed.
4. Thread marinated chicken onto skewers, leaving some space between each piece for even cooking.
5. Grill skewers over indirect heat, with the lid on, until cooked through (internal temperature of 165°F), turning occasionally and basting with remaining marinade. This will take approximately 8 10 minutes.

Chef’s Insight

For an added touch of excitement, create a "firecracker" effect by brushing the chicken with a little cooking oil before grilling and then sprinkling a pinch of smoked paprika over the cooked skewers.

Notes

For best results, use freshly squeezed lemon juice and ensure the chicken is at room temperature before grilling.