Grilled Hot Honey Chicken Skewers with Rainbow Carrots
As summer comes to a close, I'm cranking out as many recipes as I can on the grill. Soon it'll be too chilly and I'm definitely not gonna want to sit outside in that! These Grilled Hot Honey Chicken Skewers with Rainbow Carrots were a super fun and unique way of using up some fresh corn on the cob, vibrant rainbow carrots, red onion, and chicken breast. These were sweet, savory, and just a little bit spicy. Still family friendly and extremely flavorful! It really felt like we were eating the rainbow, which made my boys really excited.
Equipment
Ingredients
For the grilled hot honey chicken skewers with rainbow carrots:
- 2 Chicken Breasts fat trimmed, cut into 1.5 inch chunks
- ½ lb. Rainbow Carrots scrubbed, peeled, cut into large chunks
- 3 Ears of Corn shucked, cut into quarters
- ½ Large Red Onion cut into large chunks
- 2 tbsp Olive Oil divided
For the spice blend:
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 1 tsp Chili Powder
- ¾ tsp Salt
- ½ tsp Onion Powder
- ¼ tsp Black Pepper
For the hot honey glaze:
- 3 tbsp Honey
- 2 tsp Hot Sauce
- 1 tsp Fresh Lemon Juice
- ¼ tsp Red Pepper Flakes
For serving:
- Lemon Wedges
- Fresh Basil torn
Instructions
To prep the ingredients:
- Prep the chicken breasts and the fresh veggies, setting up your mise en place.
To make the spice blend and par-boil the carrots:
- In a small dish, add the garlic powder, paprika, chili powder, salt, onion powder, and black pepper to make the spice blend.
- Whisk to combine.
- Pat the chicken chunks very dry with paper toweling on both sides, then add to a large bowl.
- Pour in 1 tbsp of the olive oil for the skewers, then add the spice blend, massaging the chunks of chicken with your hands until coated.
- Set aside until ready to use.
- Next, fill up a stockpot with salted water, then bring to a boil.
- Boil the carrots for 5-6 minutes, then drain and pat very dry with paper toweling.
To make the hot honey glaze:
- In a small bowl, add the honey, hot sauce, freshly squeezed lemon juice, and red pepper flakes.
- Whisk to combine, then set aside until ready to use.
To assemble the skewers and grill:
- Preheat the grill to medium high for 5 minutes, and while it's heating up, let's assemble the skewers.
- Load the ingredients onto the skewers as follows: corn + onion chunk + two pieces of chicken + carrot chunk.
- Repeat until all ingredients are used.
- Using a silicone brush, brush the grill grates with the remaining 1 tbsp olive oil then add the skewers to the grill, ensuring there's a bit of space between each for airflow.
- Grill the hot honey chicken skewers with rainbow carrots for 8-10 minutes, turning every 2-3, starting to brush with the hot honey glaze in the last 5 minutes.
- Once all the skewers have been grilled, remove to a plate until ready to serve.
If you're using wood skewers, you'll want to soak them in water for 10-15 minutes before assembling, so don't heat up the grill until they're done soaking. If you're using metal skewers, you can just assemble them right away!
To serve the grilled hot honey chicken skewers with rainbow carrots:
- Top the skewers with freshly torn basil and serve with lemon wedges on the side.
- Squeeze that fresh lemon juice all over the skewers and dig in. Enjoy!
Nutrition
Serving: 1 skewerCalories: 238kcalCarbohydrates: 25gProtein: 18.5gFat: 7.9gSaturated Fat: 1.4gPolyunsaturated Fat: 1.6gMonounsaturated Fat: 4.5gCholesterol: 48mgSodium: 268mgPotassium: 600mgFiber: 3gSugar: 12.8gVitamin A: 6400IUVitamin C: 6mg
Please be aware that nutritional values are approximate and intended as a helpful guide
Tried this recipe?Let us know how it was!
