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Soak bamboo skewers in water at least one hour or use metal skewers.
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Pat the chicken dry with a paper towel.
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Cut chicken breasts into cubes, place in a shallow pan and set aside
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Combine all ingredients (except chicken) in a small bowl and mix until well blended into a paste.
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Spread the chili mixture all over chicken with spoon or basting brush.
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Cover and refrigerate at least 30 minutes.
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When the grill is ready, thread the chicken pieces onto the skewers.
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Grill chicken using medium heat for a gas grill or indirect heat for a charcoal grill.
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Close the lid and grill turning the chicken every 2-3 minutes until chicken is cooked through (approximately 12-15 minutes). Kebabs cook more quickly than whole chicken pieces.
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DO NOT overcook - the chicken will get tough quickly.
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Take the chicken off the grill, cover with foil and let it rest 5 minutes before serving.
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When ready to serve, dot the chicken with Cilantro Lime Honey Butter.
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The seasoning paste may be made ahead and Cilantro Butter may be made ahead and frozen.
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Bring the Cilantro Lime Honey Butter to room temperature before using.