Honey Jalapeno Chicken Bites
Directions
- 1Trim any excess fat from the boneless, skinless chicken thighs and cut each thigh into thirds.
- 2Trim any excess fat from the boneless, skinless chicken thighs and cut each thigh into thirds.
- 3Trim any excess fat from the boneless, skinless chicken thighs and cut each thigh into thirds.
- 4Season the chicken pieces with Killer Hogs AP Seasoning.
- 5Season the chicken pieces with Killer Hogs AP Seasoning.
- 6Season the chicken pieces with Killer Hogs AP Seasoning.
- 7Combine 1/4 cup honey, 1/4 cup pickled jalapeño juice, and 1/2 cup Killer Hogs Hot Sauce in a measuring cup to create the marinade.
- 8Combine 1/4 cup honey, 1/4 cup pickled jalapeño juice, and 1/2 cup Killer Hogs Hot Sauce in a measuring cup to create the marinade.
- 9Combine 1/4 cup honey, 1/4 cup pickled jalapeño juice, and 1/2 cup Killer Hogs Hot Sauce in a measuring cup to create the marinade.
- 10Pour the marinade over the seasoned chicken pieces, mix to coat, and refrigerate for at least 2 hours.
- 11Pour the marinade over the seasoned chicken pieces, mix to coat, and refrigerate for at least 2 hours.
- 12Pour the marinade over the seasoned chicken pieces, mix to coat, and refrigerate for at least 2 hours.
- 13Skewer the marinated chicken pieces.
- 14Skewer the marinated chicken pieces.
- 15Skewer the marinated chicken pieces.
- 16Sprinkle Killer Hogs Hot BBQ Rub on both sides of the skewered chicken.
- 17Sprinkle Killer Hogs Hot BBQ Rub on both sides of the skewered chicken.
- 18Sprinkle Killer Hogs Hot BBQ Rub on both sides of the skewered chicken.
- 19Prepare a grill for direct grilling over hot coals.
- 20Prepare a grill for direct grilling over hot coals.
- 21Prepare a grill for direct grilling over hot coals.
- 22Place each skewer directly over the hot coals and cook, turning every three to four minutes until a nice crust forms.
- 23Place each skewer directly over the hot coals and cook, turning every three to four minutes until a nice crust forms.
- 24Place each skewer directly over the hot coals and cook, turning every three to four minutes until a nice crust forms.
- 25Melt one stick of butter in a pan on the stovetop.
- 26Melt one stick of butter in a pan on the stovetop.
- 27Melt one stick of butter in a pan on the stovetop.
- 28Add 2 thinly sliced fresh jalapeño peppers and 1 tablespoon of minced garlic to the melted butter and fry until fragrant.
- 29Add 2 thinly sliced fresh jalapeño peppers and 1 tablespoon of minced garlic to the melted butter and fry until fragrant.
- 30Add 2 thinly sliced fresh jalapeño peppers and 1 tablespoon of minced garlic to the melted butter and fry until fragrant.
- 31Squeeze in the juice from a fresh lemon.
- 32Squeeze in the juice from a fresh lemon.
- 33Squeeze in the juice from a fresh lemon.
- 34Add a little bit of Worcestershire sauce and 1/2 cup of honey.
- 35Add a little bit of Worcestershire sauce and 1/2 cup of honey.
- 36Add a little bit of Worcestershire sauce and 1/2 cup of honey.
- 37Sprinkle in 1 tablespoon of Killer Hogs Hot BBQ Rub into the sauce.
- 38Sprinkle in 1 tablespoon of Killer Hogs Hot BBQ Rub into the sauce.
- 39Sprinkle in 1 tablespoon of Killer Hogs Hot BBQ Rub into the sauce.
- 40Bring the sauce to a good simmer and let it cool slightly.
- 41Bring the sauce to a good simmer and let it cool slightly.
- 42Bring the sauce to a good simmer and let it cool slightly.
- 43Once the chicken skewers have good color and are almost done, start brushing them with the honey jalapeño glaze, turning to coat all sides.
- 44Once the chicken skewers have good color and are almost done, start brushing them with the honey jalapeño glaze, turning to coat all sides.
- 45Once the chicken skewers have good color and are almost done, start brushing them with the honey jalapeño glaze, turning to coat all sides.
- 46Continue brushing and turning until the chicken is cooked through and covered in a sticky glaze.
- 47Continue brushing and turning until the chicken is cooked through and covered in a sticky glaze.
- 48Continue brushing and turning until the chicken is cooked through and covered in a sticky glaze.
- 49Remove the cooked chicken bites from the grill.
- 50Remove the cooked chicken bites from the grill.
- 51Remove the cooked chicken bites from the grill.
- 52Slide the chicken bites off the skewers onto a serving platter.
- 53Slide the chicken bites off the skewers onto a serving platter.
- 54Slide the chicken bites off the skewers onto a serving platter.
- 55Drizzle the remaining honey jalapeño glaze over the chicken bites.
- 56Drizzle the remaining honey jalapeño glaze over the chicken bites.
- 57Drizzle the remaining honey jalapeño glaze over the chicken bites.
Ingredients
- 1 family pack boneless skinless chicken thighs
- 1 family pack boneless skinless chicken thighs
- 1 family pack boneless skinless chicken thighs
- 0.25 cup Killer Hogs AP Seasoning
- 0.25 cup Killer Hogs AP Seasoning
- 0.25 cup Killer Hogs AP Seasoning
- 0.25 cup Killer Hogs Hot BBQ Rub
- 0.25 cup Killer Hogs Hot BBQ Rub
- 0.25 cup Killer Hogs Hot BBQ Rub
- 0.25 cup honey
- 0.25 cup honey
- 0.25 cup honey
- 0.25 cup pickled jalapeño juice
- 0.25 cup pickled jalapeño juice
- 0.25 cup pickled jalapeño juice
- 0.5 cup Killer Hogs Hot Sauce
- 0.5 cup Killer Hogs Hot Sauce
- 0.5 cup Killer Hogs Hot Sauce
- 1 stick butter
- 1 stick butter
- 1 stick butter
- 2 fresh jalapeño peppers thinly sliced
- 2 fresh jalapeño peppers thinly sliced
- 2 fresh jalapeño peppers thinly sliced
- 1 Tablespoon minced garlic
- 1 Tablespoon minced garlic
- 1 Tablespoon minced garlic
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon Worcestershire sauce
- 1 juice from fresh lemon
- 1 juice from fresh lemon
- 1 juice from fresh lemon
- 0.5 cup honey
- 0.5 cup honey
- 0.5 cup honey
- 1 Tablespoon Killer Hogs Hot BBQ Rub
- 1 Tablespoon Killer Hogs Hot BBQ Rub
- 1 Tablespoon Killer Hogs Hot BBQ Rub
Equipment
cutting boardknifefoil panmeasuring cuprefrigeratorskewersgrilltongssauce potpanspatulaserving platterbrush