Food and prop styling by Shaina Maiman
Food Prep by Leah Hamoui
Photography by Hudi Greenberger

This marinade uses honey as a base, but then completely changes the game with a rainstorm of different spices. It’s the beautiful marriage of savory and sweet with no need to go beyond basic pantry staples. The resulting chicken is tender, juicy, and deliciously complemented by the crunch of white grilled onion.

YIELDS 8–10 SMALL SKEWERS

• 1 lb (450 g) chicken breast or dark chicken cutlets, cut into 1–1½-inch cubes (I used chicken breast)
• 1–2 white onions, cut into small, thick slices

Marinade

• ½ cup oil
• ¼ cup honey
• 2 Tbsp hot sauce (I used Frank’s)
• 1 tsp white vinegar
• 1 Tbsp onion soup mix or onion powder
• 1 Tbsp garlic powder
• ½ tsp hot paprika
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp coarse black pepper

Mix together marinade ingredients in a large bowl. Set aside 3–4 Tbsp.

Add the chicken cubes to the remaining marinade and mix well. Allow to marinate for at least two hours, up to overnight.

Preheat grill to high heat.

Place chicken cubes on skewers, alternating with a slice or two of onion until the skewers are full. Grill for 8–10 minutes, flipping halfway through.

Before serving, drizzle the reserved marinade on the skewers.

(Originally featured in Family Table, Issue 849)