Honey-Lime Chicken Skewers (Print View)

Tender chicken glazes with honey-lime, grilled with zucchini and pineapple for a vibrant summer dish.

# Components:

→ Chicken & Marinade

01 - 1.5 lbs boneless, skinless chicken breasts, cut into 1.5-inch cubes
02 - 3 tablespoons honey
03 - 2 tablespoons fresh lime juice
04 - 2 teaspoons lime zest
05 - 2 tablespoons olive oil
06 - 2 garlic cloves, minced
07 - 1 teaspoon salt
08 - 0.5 teaspoon black pepper
09 - 0.5 teaspoon smoked paprika

→ Vegetables & Fruit

10 - 2 medium zucchinis, sliced into 0.5-inch rounds
11 - 1 small pineapple, peeled, cored, and cut into 1-inch chunks

→ To Serve

12 - Fresh cilantro, chopped
13 - Lime wedges

# Method:

01 - In a large bowl, whisk together honey, lime juice, lime zest, olive oil, minced garlic, salt, pepper, and smoked paprika until fully combined.
02 - Add chicken cubes to the marinade, toss to coat evenly, cover, and refrigerate for at least 30 minutes, up to 2 hours for enhanced flavor.
03 - If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling.
04 - Preheat grill to medium-high heat, approximately 400°F, ensuring the grate is clean and well-oiled.
05 - Thread marinated chicken, zucchini slices, and pineapple chunks alternately onto skewers, beginning and ending with chicken pieces.
06 - Grill skewers for 12 to 15 minutes, turning occasionally, until chicken reaches internal temperature and develops light char on edges.
07 - Remove skewers from grill and allow to rest for 3 minutes. Garnish with fresh cilantro and serve with lime wedges.

# Expert Advice:

01 -
  • The honey caramelizes on the grill while the lime keeps everything bright and balanced, so you get this perfect sweet-tart-savory thing happening.
  • It looks impressive enough for guests but honest to god takes less than an hour from start to finish.
  • The chicken stays impossibly juicy because the fruit and zucchini shield it from direct heat while it cooks.
02 -
  • Don't marinate longer than two hours or the lime acid will start breaking the chicken down too much and you'll end up with a mushy texture instead of tender—there's a difference.
  • The pineapple and zucchini cook faster than the chicken, so threading them in between the meat actually acts as an insulator and prevents the chicken edges from drying out while the center catches up.
03 -
  • If your grill has hot spots, rotate your skewers around the cooking surface as you grill to ensure even cooking, and don't hesitate to move them to cooler areas if the outside starts charring too fast.
  • For extra flavor depth, reserve a few tablespoons of marinade before adding raw chicken and brush it onto the skewers in the last minute of cooking—it creates a glossy finish and reinforces those honey-lime notes.
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