Spiced Honey-Glazed Chicken Skewers with Utah Honey

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken skewers glazed with a spiced honey sauce inspired by locally sourced Utah honey, perfect for grilling. This American-inspired chicken recipe, ready in about 87 minutes, pairs boneless skinless chicken thighs, Utah honey, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 75 min Cook: 12 min Serves 4 American cuisine 320 cal/serving

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Ingredients

1 lb, cut into 1-inch cubes boneless skinless chicken thighs
3 tbsp Utah honey
1 tsp smoked paprika
1/2 tsp ground cumin
1 tsp garlic powder
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tbsp lemon juice
6, soaked in water for 30 minutes wooden skewers

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Instructions

Step 1: In a large bowl, whisk together 3 tbsp Utah honey, 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp lemon juice until fully combined.
Step 2: Add 1 lb of 1-inch cubed boneless skinless chicken thighs to the bowl and toss to coat evenly. Cover and marinate in the refrigerator for at least 1 hour.
Step 3: Preheat a grill or grill pan over medium-high heat. Thread the marinated chicken pieces onto 6 soaked wooden skewers.
Step 4: Grill the chicken skewers for 4-5 minutes per side, basting occasionally with leftover marinade, until the internal temperature reaches 165°F and the edges are slightly charred.
Step 5: Remove from grill and let rest for 5 minutes before serving.