Triple Chili Honey Glazed Skewers
This sweet and spicy glaze pairs beautifully with smoky, flame-kissed proteins. The honey is utilized two ways: first to build flavor in a quick marinade, then applied at the very end of cooking to create a thick, glossy, caramelized finish.
Ingredients
- ✔ 3 tablespoons Martha Stewart’s Triple Chili Honey Drizzle
- ✔ 2 tablespoons soy sauce
- ✔ 1 tablespoon olive oil
- ✔ 3 cloves garlic, minced
- ✔ 1-inch piece fresh ginger, grated
- ✔ 1 ½ pounds chicken thighs, cut into 1-inch cubes
- ✔ 1 red onion, cut into 1-inch pieces
- ✔ Kosher salt and freshly ground black pepper, for seasoning
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Instructions
- Whisk together 1 tablespoon of Triple Chili Honey Drizzle, the soy sauce, olive oil, minced garlic, and grated ginger. Coat the chicken and let it marinate 15 to 30 minutes at room temperature. (Soak wooden skewers in water.)
- Thread the marinated meat onto skewers, alternating with the red onion pieces. Season lightly with kosher salt and black pepper.
- Heat an outdoor grill or cast-iron grill pan over medium-high. Lightly oil the grates.
- Place the skewers on the grill. Cook undisturbed 5 to 6 minutes per side, until grill marks form and the meat is nearly cooked through.
- In the final 2 minutes, brush the remaining 2 tablespoons of Triple Chili Honey Drizzle over the top. Flip to the glazed side for 30 to 60 seconds, until bubbling and charred. Coat and flip the reverse side, then once the chicken reaches 165 degrees F, remove immediately.
- Let rest 3 minutes. Apply a light finishing honey drizzle before serving.