Chicken skewers have everything you want from a grill dinner: fast cooking, lots of browned edges, and the ability to hand someone dinner without explaining where the carving knife went. The problem is that honey glazes burn quickly if you paint them on too soon.
Our fix: season chicken with Dick’s Gold Rush first, cook it over controlled heat, then finish with a tangy honey-and-Dijon glaze. Gold Rush already contains mustard powder, turmeric, paprika, and garlic, so the sauce feels like an extension of the rub instead of an unrelated sweet coating.
Recipe at a glance
- Serves: 4
- Prep: 20 minutes, plus any time needed to soak wooden skewers per package instructions
- Cook: Approximately 10–16 minutes depending on chunk size and heat
- Featured rub: Dick’s Gold Rush
- Farm pairing: Honey from Legacy Acres
Ingredients
- 1 1/2 pounds boneless skinless chicken breast or thigh, cut into roughly 1-inch pieces
- 1 1/2 tablespoons olive oil
- 2 teaspoons Dick’s Gold Rush seasoning
- 1 red bell pepper, cut into 1-inch pieces
- 1 small red onion, cut into wedges
Glaze
- 3 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 teaspoons apple cider vinegar
- 1 teaspoon water, as needed to thin
Method
- Prepare the grill. Set up medium direct heat plus a cooler zone. If using wooden skewers, follow their preparation instructions; metal skewers are convenient for repeated use.
- Season. Toss chicken with oil and Gold Rush. Thread chicken, pepper, and onion onto skewers, leaving a little space between pieces to help them cook evenly. Wash hands and clean any surfaces that touched raw chicken.
- Cook. Grill over moderate heat, turning regularly, until the chicken browns. Move skewers to the cooler zone whenever the exterior colors too quickly. The thickest chicken pieces must reach 165°F.
- Make the glaze separately. Whisk together honey, Dijon, vinegar, and a little water in a small clean bowl. Do not dip the brush that has touched raw chicken back into this bowl.
- Finish. During the last minute or two of cooking, brush on a thin layer of glaze and let it bubble briefly without burning. Transfer to a clean platter and use any reserved unused glaze as a finishing sauce.
The difference between chicken breast and thigh
Breast meat can dry out if overcooked. Thighs are more forgiving because of their fat content. Cut all pieces to a similar size and take the temperature in a large piece rather than guessing based on the outside.
A farm-to-fire dinner
Serve over rice or beside roasted Masters Potatoes, and finish with a bowl of cucumber salad. For an even more local pairing, check seasonal honey and produce at Legacy Acres’ Farm Stand. Get Gold Rush through Dick’s Rubs.
Honey note: Never feed honey to infants under 12 months. Keep cooked chicken hot during service or refrigerate within two hours (one hour in temperatures above 90°F).