Maple-Chili Grilled Chicken Skewers (Printable Page)
# What You Need:
→ For the Marinade
01 -
1/4 cup pure maple syrup
02 -
2 tablespoons olive oil
03 -
1 tablespoon apple cider vinegar
04 -
2 teaspoons chili powder
05 -
1/2 teaspoon smoked paprika
06 -
1/2 teaspoon ground cumin
07 -
1/2 teaspoon garlic powder
08 -
1/2 teaspoon salt
09 -
1/4 teaspoon black pepper
10 -
1/4 teaspoon cayenne pepper (optional, for heat)
→ For the Skewers
11 -
1.5 lb (700 g) boneless, skinless chicken thighs or breasts, cut into 1.5-inch cubes
12 -
1 red bell pepper, cut into 1.5-inch pieces
13 -
1 yellow bell pepper, cut into 1.5-inch pieces
14 -
1 red onion, cut into wedges
15 -
Wooden or metal skewers
# How to Make It:
01 -
In a medium bowl, whisk together all the marinade ingredients until well combined.
02 -
Place chicken cubes into a resealable plastic bag or shallow dish and pour marinade over them. Toss to coat evenly. Cover and refrigerate for at least 1 hour, or up to 8 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 the grill to medium-high heat.
05 -
Thread the chicken, bell peppers, and onion onto skewers, alternating pieces for visual appeal and even cooking. Discard the used marinade.
06 -
Lightly oil the grill grates. Grill the skewers for 5–6 minutes per side, or until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (74°C).
07 -
Remove skewers from the grill and let them rest for 2–3 minutes before serving.
# Helpful Tips:
01 -
For added freshness, serve with lime wedges and chopped cilantro.
02 -
Substitute maple syrup with honey if desired.
03 -
Pairs well with grilled corn, couscous salad, or a crisp lager.
04 -
To reduce spiciness, omit cayenne pepper entirely.