Honey Chipotle Glazed Chicken Kebabs
A sweet & spicy kebab with a tare-inspired glaze.
By Ethan ChlebowskiThis kebab was inspired by Japanese yakitori, but with Mexican flavors used in the tare which is a sauce applied to the kebab at the end of the grilling process.
Ethan Chlebowski
Ingredients
Chicken kebabs
- salt11 g1.5 % by weight of meat
- chicken thighs4~700 g / 1.5 lb
Honey chipotle “tare” sauce
- chipotles in adobo50 g1 part
- honey50 g1 part
- water50 g1 part
- lime juice1 lime
- garlic, grated1 clove
- mexican oreganoa sprinkle
For serving
- flour tortillas
- sour cream
- tomatoes, diced
- lettuce, shredded
- pickled onions
Method
Step 1: Dry brine the chicken
Salt the chicken thighs and place them on a baking sheet. Set in the fridge, and let dry for 1 hour or up to 24 hours overnight.
- Meanwhile, prep the honey chipotle sauce.
Step 2: Make the honey chipotle “tare”
Chop or blend the chipotles in adobo until mostly smooth. To a saucepan, add chipotles in adobo, honey, lime juice, water, Mexican oregano, and grated garlic.
Place pan over medium heat and bring to a while stirring. Let simmer for one minute then transfer to a container.
- This will be used to baste the chicken kebabs at the end of grilling. Any extra stores in the fridge for 1-2 weeks.
Step 3: Sear & glaze the chicken
Cut the salted chicken thighs into thin slices, and slide them onto a metal skewer.
To cook, set a griddle pan down on high heat and add some oil. Once the pan is hot place down the chicken skewers to . Keep rotating the chicken until all the sides are crispy and golden brown.
Once the chicken is cooked through, turn the heat to low and drizzle over the honey chipotle sauce with a spoon or brush. Keep rotating the skewers and adding more "tare" until all the chicken is coated. Make sure to not leave the chicken on the heat for too long because the sauce could burn.
Step 4: Finish & serve
Take the cooked chicken off the heat and add even more of the sauce over the top.
Serve on a flour tortilla with toppings of choice, roll it up and enjoy.
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