Grilled Chicken Skewers with Mini Peppers, Green Olives, and Lemon Honey Thyme Glaze

Instructions

1. 1

   1. If using wooden skewers, soak them in water for 20 minutes. Preheat the grill to medium-high heat, about 400°F to 425°F (205°C to 220°C).

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   2. In a large bowl, mix 2 tablespoons olive oil, 2 tablespoons lemon juice, lemon zest, garlic, half of the fresh thyme, sweet paprika, salt, and black pepper.

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   3. Add the chicken breast cubes to the marinade and toss well to coat. Let rest for 15 minutes at room temperature or up to 30 minutes refrigerated.

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   4. In another bowl, toss the mini peppers, red onion, and green olives with the remaining 1 tablespoon olive oil, the remaining 1 tablespoon lemon juice, and the rest of the fresh thyme.

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   5. Thread the chicken, mini peppers, red onion, and green olives onto the skewers, alternating to make 8 skewers.

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   6. In a small bowl, combine the honey and Dijon mustard to make the glaze.

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   7. Clean and lightly oil the grill grates. Place the skewers on the hot grill and cook for 12 to 14 minutes, turning every 3 to 4 minutes, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).

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   8. During the last 2 to 3 minutes of cooking, brush the skewers with the honey mustard glaze on both sides so it lightly caramelizes without burning.

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   9. Remove the skewers from the grill and let them rest for 3 to 4 minutes before serving so the juices redistribute.

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    10. Serve hot, spooning over any resting juices if desired.