Marinating chicken is always a good idea. Chicken (especially chicken breast) is perfect for marinades because it is like a blank canvas. Marinating chicken and then grilling it – even better! Honey Adobo Chicken Skewers are the bomb – so full of sweet and spicy flavors.
If you think that Chipotle in Adobo is too spicy – first – it isn’t…but if you think it is – reduce the amount. While baking is a science and you have to follow the recipe precisely, cooking really is not. You can adjust things to so much to your own taste. Tasting every step of cooking lets you make sure that you get it exactly how you and your family get it.
Marinating chicken is perfect for weeknight meals. You can totally put a chicken in a marinade the night before or in the morning before you leave for work and have so much flavor built by the time you get home. Honey Adobo Chicken Skewers are the epitome of this idea! You build so much flavor with simple effort.
I served these skewers with some Mexican rice (rice, tomato sauce, green chilies, cumin, chili powder, and chicken broth), cheesy beans (pinto beans, refried beans, milk, cumin, chili powder, and cheddar cheese), and a toasted tortilla (warmed on each side in a skillet or griddle).
Now Let’s Get Cookin’!
Honey Adobo Chicken Skewers
- 1½ lb Chicken Breast 1½ inch cubes
- 18 Sweet Peppers seeded and quartered
- ½ White Onion
- 2 tbsp Avocado Oil
- 1 tsp Salt
- 1 tsp Black Pepper
For the Marinade
- 1 7 oz can Chipotle Peppers in Adobo
- 1 15 oz can Tomato Sauce
- ¼ cup Apple Cider Vinegar
- ½ cup Honey
- ½ cup Cilantro rough chopped
- 1 tsp Dried Onion
- 1 tsp Cumin
- 1 tsp Chili Powder
- 3 Garlic Cloves minced
- 1 cup Chicken Broth
- Prepare all of the ingredients.
- Combine all ingredients for marinade in a bowl and blitz with an immersion blender until smooth. Add cubed chicken to gallon sized ziploc bag and pour marinade over. Let sit for at least 1 hour.
- Preheat grill or grill pan to medium high. Add onion and sweet peppers to a bowl with oil, salt, and pepper. Toss to coat.
- Start to build skewers, alternating sweet peppers, onions and chunks of chickens. Reserve marinade from chicken.
- Pour marinade into a small saucepan over medium-low heat. Allow to simmer, stirring regularlly.
- Once grill or grill pan is hot, place skewers on. Cook for 7 minutes then turn and spoon marinade sauce over top. Cook for 7 minutes more and then turn and spoon marinade saucue over. Cook another 7 minutes then remove from heat.
- Serve with any additional marinade sauce over top.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!