Honey Chile Chicken Kabobs
Prep 15 min
Cook 10 min
Total 25 min
Serves 4-6
Difficulty Medium
280-320 Cal
Heat Medium
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The recipe
Honey Chile Chicken Kabobs
- Prep15 min
- Cook10 min
- Total25 min
- Yield4-6
- Calories280-320
Mediummedium heat
Made with Hatch New Mexico Red Chile Powder — grown in the Hatch Valley.
Ingredients
Instructions
- Mix the Vegetable Oil, Sesame Oil, Garlic, Ginger, Red Chile Powder, Soy Sauce, and Honey together in a small bowl.
- Place the chicken in a bowl and pour on three quarters of the marinade (save the rest for brushing on the chicken during cooking). Cover and place in the fridge for at least 1 hour (or up to a day).
- Soak your skewers if they're wooden ones (to prevent them burning) or use metal skewers.
- Thread a piece of chicken onto a skewer, followed by a chunk of red bell pepper, then a slice of onion, and a slice of mushroom. Repeat until you use up all ingredients.
- When you're ready to cook, heat your BBQ or griddle until it's very hot.
- Place the skewers on the BBQ or griddle, and cook for 8-10 minutes until cooked through. Turn 3-4 times during cooking, and brush with the extra marinade through cooking.
- Sprinkle with sesame seeds and coriander, then serve with your favorite sides.
Pantry
Shop the chile used in this recipe
Fresh Hatch Red Chile Sauce
$10.95
Frequently asked questions
How long should you marinate chicken for kabobs?
Marinate the chicken for at least one hour, and up to a full day, for the best flavor. The honey-and-Hatch-red-chile marinade needs time to penetrate the cubed chicken so it stays juicy and picks up that sweet, smoky kick. Save about a quarter of the marinade to brush on while grilling.
Are honey chile chicken kabobs spicy?
They land at a medium heat that's more warm than fiery. One tablespoon of Hatch red chile powder gives a gentle, sweet-edged kick balanced by the honey and soy. For more bite, use two tablespoons; the heat builds slowly rather than overpowering the chicken and vegetables.
What vegetables go best on chicken kabobs?
Red and green bell peppers, onion, and mushrooms are the classic trio for these kabobs, holding up well to the grill. They're endlessly customizable, though: zucchini, baby potatoes, corn, or pineapple chunks all work beautifully and soak up the leftover marinade as everything chars together.
Where can I buy Hatch red chile powder for this marinade?
You can order Hatch NM Red Chile Powder directly from our family farm in the Hatch Valley. It's made from chiles dried and ground to perfection, giving the marinade its smoky depth and warmth. It keeps its bold flavor far longer than mass-market chili powder.
